Aubergine and Pasta Timbale Bake

Name: Aubergine and Pasta Timbale Bake
Ingredients: 3 aubergines; 1 onion; 4 tbsp olive oil; 50 g mushrooms, chopped; 1 red pepper, chopped; 3 garlic cloves, diced; 400 g chopped tomatoes; 2 tbsp marsala wine (or apple juice); 200 g Freee Maize & Rice Fusilli; 150 g mozzarella, diced (or vegan mozzarella); 75 g parmesan, grated (or vegan parmesan); 100 g frozen peas; salt and pepper; vegetable oil; fresh basil leaves to decorate

Serves 4

Most definitely a ‘show-stopper’ at the dinner table, this Aubergine and Pasta Timbale is packed full of vegetables alongside our Maize & Rice Fusilli. This dish can also be made a day in advance and is delicious served warm or cold.

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Free from Gluten, Egg, Dairy, Nuts

Vegetarian, Vegan

Ingredients

3 aubergines
1 onion
4 tbsp olive oil
50g mushrooms, chopped
1 red pepper, chopped
3 garlic cloves, diced
400g chopped tomatoes
2 tbsp marsala wine (or apple juice)
200g Freee Maize & Rice Fusilli
150g mozzarella, diced (or vegan mozzarella)
75g parmesan, grated (or vegan parmesan)
100g frozen peas
salt and pepper
vegetable oil
fresh basil leaves to decorate

Peel the aubergines, cut them lengthways into 1cm/¼” slices, sprinkle with salt and drain them in a colander or at least 1 hour.
Dry the aubergines with kitchen roll, brush them with oil and grill on each side until cooked. Oil a 20cm/8” round, deep oven dish and lay the aubergine slices over the base and sides.
Cook the onion in oil until soft, add the mushrooms, pepper, and garlic and cook until soft. Stir in the tomatoes and wine.
Cook the pasta and drain just as it begins to soften. Add the pasta to the sauce. Stir in the peas, mozzarella, parmesan, salt and pepper.
Tip the pasta into the aubergine lined dish standing on an oven tray, and bake in an oven pre-heated for 40-50 minutes.
Stand for 15 minutes or leave overnight before turning out and scattering with basil.

Temperature

180°C/Fan 160°C/350°F/Gas 4

Cooking time

40-50 minutes

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Gluten Free Organic Maize & Rice Fusilli 500g

£2.50

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Ingredients

3 aubergines
1 onion
4 tbsp olive oil
50g mushrooms, chopped
1 red pepper, chopped
3 garlic cloves, diced
400g chopped tomatoes
2 tbsp marsala wine (or apple juice)
200g Freee Maize & Rice Fusilli
150g mozzarella, diced (or vegan mozzarella)
75g parmesan, grated (or vegan parmesan)
100g frozen peas
salt and pepper
vegetable oil
fresh basil leaves to decorate

Aubergine and Pasta Timbale Bake

Serves 4

Ingredients

Write a review

Gluten Free Organic Maize & Rice Fusilli 500g

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Ingredients

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