Pasticcio di Pasta

Antonietta Tomacchio's recipe for timballe that we enjoyed in Tuscany.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Thoroughly mix the ground beef with the bread crumbs in a bowl, 1/2 cup of grated parmigiano, salt, pepper, 2 eggs, a little minced parsley and the milk. Form small meatballs and fry the in corn oil until they are browned. Once browned, remove the meatballs from the oil and set aside.

Step 2

Mince the 5 garlic cloves, and lightly brown them in a saucepan with 3 tbsp of evoo. Add the tomatoes, peeled and minced. Add salt and red pepper. Cook until the sauce is reduced.

Step 3

Cut the eggplant, zucchini and green peppers into small cubes. Place them in a saucepan, separate from the one used for the sauce, with a tbsp of oil and some salt. Cook for about 15 minutes. In the meantime, boil some salted water in a pot and cook the pasta until it is al dente. Drain the pasta.

Step 4

Take a mould, bif enough to hold all the ingredients, and line the inside with parchment paper. Pour the pasta, sauce, meatballs, vegetables, remaining parmigiano, and a large bunch of minced parsleyinto the mould.

Step 5

Top the ingredients with 1 beaten egg. Cover the mould with more parchment paper and then cover the parchment paper with aluminum foil.

Step 6

Cook in an oven, preheated to 395*F, for 30 minutes.

Step 7

Remove from the oven and let cool for 10 minutes, then empty the mould onto a serving platter. Garnish with minced parsley.