Pasta Imbottita con Vegetali al Forno

Name: Pasta Imbottita con Vegetali al Forno (Rich Oven-Baked Vegetable Pasta)
Yield: Serves 8-10
Cuisine: Italian
Ingredients: 100 ml olive oil; 1.5 kg polpa di pomodoro or chunky passata; 1.5 kg polpa di pomodoro or chunky passata; 10 basil leaves, shredded; 600 g melting cheese, like fontina, Bel Paese, Taleggio, cut into little chunks; 600 g melting cheese, like fontina, Bel Paese, Taleggio, cut into little chunks; 200 g Parmesan, grated; 2 large onions, finely chopped; 600 g large rigatoni; 600 g melting cheese, like fontina, Bel Paese, Taleggio, cut into little chunks; 600 g melting cheese, like fontina, Bel Paese, Taleggio, cut into little chunks; 2 fennel bulbs, trimmed; 8 baby courgettes, trimmed; 1 recipe spinach balls; olive oil, for shallow-frying; 6 eggs; plain flour, for dusting; 2 courgettes, cut in 8mm thick slices lengthways; 2 aubergines, cut in 8mm thick slices lengthways; salt

Rich Oven-Baked Vegetable Pasta

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“A while back I had the enviable task of cooking a famous timbale for a documentary about the Sicilian Tornasi di Lampedusa (author of the famous book II Gattopardo). The historical recipe turned out to be a triumph. I have adapted it here to make it a bit less elaborate, though it still needs a bit of work and should probably be made for celebrations and special occasions. To make life simpler you can assemble it the day before serving and bake it w

Ingredients

Europe
Italy
Pasta
Vegetarian
Mediterranean

Ingredients

Method