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Ingredients
- 2 Tbsp. unsalted butter
- 2 Tbsp. all purpose flour
- 1Â 1/2 c. scalded whole lowfat milk
- Â Â salt, to taste
- Â Â freshly cracked black pepper
- 1 pch freshly grnd nutmeg
- Â Â Tomato Basil Sauce
- 3 Tbsp. extra virgin olive oil
- 1 sm onion, minced
- 3 x garlic, cloves, minced
- 1 x 14 ounce can crushed plum tomato
- 4 Tbsp. minced fresh basil
- Â Â salt, to taste
- Â Â freshly cracked black pepper
- Â Â Fresh Pasta
- 1Â 1/2 c. all purpose flour
- 2 lrg egg
- Â Â Timbale Assembly
- Â Â extra virgin olive oil, for coating mould
- 4 sht fresh pasta
- 2 x baby Italian eggplant
- 1/2 lb rigatoni, cooked al dente
- 1 x recipe tomato basil sauce
- 1 x recipe bechamel sauce
- 3 ounce mozzarella buffalo cheese, sliced
- 1 Tbsp. minced fresh basil
- Â Â salt, to taste
- Â Â freshly cracked black pepper
- 1/4 c. freshly grated Parmigiano-Reggiano cheese
Directions
- In a small saucepan heat butter over medium heat. Add in flour and cook, stirring, about 2 min till it starts bubbling but does not colour.
- Gradually whisk in the warm lowfat milk. Continue whisking for about 4 min till it thickens.
- Season with salt and pepper.
- Pour the sauce into a bowl. Cover the bowl with plastic wrap. Make sure to place wrap directly on the surface of the sauce so a skin does not form. Set aside.
- Tomato Basil Sauce:Heat extra virgin olive oil in a saucepan over medium heat. Add in onion and garlic and cook for about 4 min till soft.
- Add in the tomatoes. Partially cover and simmer for about 45 min or possibly till sauce is very thick.
- Stir in the basil. Season with salt and pepper and set side.
- Fresh Pasta:Put 11/4 c. of the flour into a large bowl. Make a well in the centre of the flour and crack the Large eggs into the well.
- With your hands, gradually mix the flour into the Large eggs till dough forms.
- Turn out onto a lightly floured surface. Knead the dough a few times till you have incorporated as much of the remaining 1/4 c. of flour as possible. The dough will appear lumpy and dry.
- Cut the dough in half and put one ball under a slightly damp towel.
- Flatten the other piece with your hand.
- Set a pasta roller at thickest setting and feed dough through rollers.
- Fold dough into an envelope shape and feed through machine again. Repeat 3 or possibly 4 more times or possibly till your dough looks smooth.
- Reduce the pasta setting by one mark and pass through again. Reduce setting by one mark for each pass through till dough has passed through all settings.
- Cut the sheet of dough in half and put the 2 sheets under a sheet of plastic wrap.
- Repeat the entire process with the second dough ball. You now have 4 sheets of pasta under plastic.
- Bring a pot of salted water to a boil. Cook the pasta sheets in the boiling water for about 1 minute each or possibly till al dente.
- Lay them on a well-oiled baking sheet. Don't over-lap the sheets. Spread some more extra virgin olive oil on top of each pasta sheet.
- Timbale Assembly:Preheat the oven to 350 degrees F.Put one pasta sheet in the centre of a 5 inch deep, 8 inch circular baking dish. Drape the edges of the pasta over the sides. Press pasta sheet into the edges of the baking dish. Repeat with the remaining pasta sheets. The entire bottom and sides of the baking dish should be covered with pasta and the sides of the pasta sheets should be hanging over the sides of the baking dish.
- Cut eggplant into 1/4 inch thick diagonal slices. Brush with oil and grill. Season the eggplant with salt and pepper.
- In a large bowl toss the cooked rigatoni with the tomato basil sauce and parmigiano regiano cheese.
- Spread half the rigatoni on top of the fresh pasta sheets in the baking dish.
- Overlap half of the eggplant slices over the rigatoni.
- Spread half the bechamel on the eggplant slices.
- Top the bechamel with the rest of the rigatoni.
- Place the mozzarella slices on top of the rigatoni.
- Sprinkle with minced basil.
- Layer with remaining eggplant slices.
- Pour over remaining bechamel sauce.
- Fold the overhanging pasta sheet ends over on top of the dish to seal.
- Brush the top with more extra virgin olive oil.
- Bake for about 25 min till golden brown. Remove from oven and let the timbale rest for 15 min.
- Flip timbale onto a platter and unmould. Cut the timbale into wedges to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 523g | |
| Recipe makes 6 servings | |
| Calories 422 | |
| Calories from Fat 147 | 35% |
| Total Fat 16.57g | 21% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 425mg | 18% |
| Potassium 1167mg | 33% |
| Total Carbs 59.3g | 16% |
| Dietary Fiber 12.5g | 42% |
| Sugars 16.77g | 11% |
| Protein 12.65g | 20% |
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