Timballo di Penne con Melanzane e Mozzarella

Name: Timballo di Penne con Melanzane e Mozzarella (Timballo di Penne with Aubergines and Smoked Mozzarella)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 8 eggs, lightly beaten; freshly grated nutmeg; 600 g smoked mozzarella cheese, cut into strips; 400 g ricotta cheese; 150 g Parmesan, grated; 450 g carrots, cut into large matchsticks; 2 tbsp olive oil; 1 small garlic clove, finely chopped; 2 large aubergines, peeled and chopped into 1cm strips; salt and pepper; salt and pepper; 200 g green (French) beans, fresh or frozen; 40 g butter, cut into pieces, plus extra for greasing; 450 g dried penne lisce (smooth penne); 450 g dried penne lisce (smooth penne)

Timballo di Penne with Aubergines and Smoked Mozzarella

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“In Italy the combination of pasta and vegetables has always been made interesting, with no one missing, or even thinking it should contain meat This is a good example. Again, it’s a recipe worth cooking for several people. Serve with a salad and a good Soave wine.”

Ingredients

450 g dried penne lisce (smooth penne)
salt and pepper
40 g

Europe
Italy
Mediterranean
Pasta
Vegetarian

Method

Preheat the oven to 200°C/Gas 6.

Cook the pasta in boiling salted water for 5-6 minutes, or until al dente, and drain. Mix the pasta with the butter, and set aside.

Boil the beans until tender. Drain and set aside.

Heat the oil and fry the carrots until lightly