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Gluten Free Aubergine and Pasta Timbale Bake

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

Change Quantities:
  • 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
  1. Peel the aubergines, cut them lengthways into 1cm/¼” slices, sprinkle with salt and drain them in a colander for at least 1 hour.
  2. 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.
  3. Cook the onion in oil until soft, add the mushrooms, pepper, and garlic and cook until soft. Stir in the  tomatoes and wine.
  4. Cook the pasta as per instructions on the back of the packet and drain just as it begins to soften. Add the pasta to the sauce. Stir in the peas, mozzarella, parmesan, salt and pepper.
  5. Tip the pasta into the aubergine lined dish standing on an oven tray, and bake in an oven pre-heated for 40-50 minutes.
  6. 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

Out of stock

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Ingredients

Change Quantities:
  • 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

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