Timballo di Bucatini

Timballo di Bucatini
Timballo di Bucatini

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    -1 eggplant chopped

  • 1

    -1 zucchini chopped

  • 1

    -1 red bell pepper chopped

  • 3

    -3 carrots chopped

  • 1

    -1 onion chopped

  • 2

    -2 garlic cloves chopped

  • 1

    -1 tomato can (250g)

  • 1

    -1 glass water

  • 1

    -1 tbsp paprika

  • -salt

  • -pepper

  • -parmesan cheese

  • -a small egg

  • 250

    -250 g of bucatini

  • -extra virgin olive oil

Directions

Stir-fry onion and garlic with two tablespoon of oil. Add all the other veggies, add salt and pepper and cook at high heat until half cooked. Add the tomato can, water and paprika. Let cook at medium heat for 20 minutes. Cook the bucatini in salted boiling water for about 6 minutes. Drain the water and season the bucatini with the sauce. If you want you can mix everything with an egg so the timballo will keep its shape. Take a small pan and layer bucatini and parmesan cheese inside it until you finish all your bucatini. Bake the timballo at 180°C for about 25 minutes. Take the timballo out of the mould and enjoy with floods of red wine.

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