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15 minutes
1 hour


Ingredients checklist

Timballo di Melanzane (pasta cake)

Timballo! aka the best and most underrated recipe you'll ever come across! This show stopper dish is filled with oozy cheese and rich meat sauce. This savoury cake will have all your guests asking for another slice! Make this dish vegetarian by using tomato sauce instead of bolognese (see my sugo recipe)

#pasta #pastarecipe #italianfood #aubergine

  1. Preheat your oven to 180'C
  2. Prepare your cake tin by greasing the entire tin with olive oil and coating the bottom and sides with breadcrumbs. I use a springform tin, it makes it easier to turn the pasta cake out.
  3. Chop the top and bottom of the aubergines and slice it length ways so you have long thin slices, 2cm thick.
  4. Heat 3 tablespoon of olive oil in a wide frying pan and cook the sliced aubergines for 2-3 minutes each side. Once cooked, set aside.
  5. Place a pot of salted water onto a boil. Add the pasta and cook for 6-8 minutes, you want the pasta to stay very al dente as its going back into the oven.
  6. In a large bowl add the drained pasta and stir in your meat sauce, parmesan and buffalo mozzarella. Tear your mozzarella by hand.
  7. Season generously with salt and pepper.
  8. Arrange the aubergine slices around the base and up the sides of the cake tin.
  9. Add your pasta filling and press down so everything is compact.
  10. If you have any remaining aubergine slices feel free to add them to the top.
  11. Place into a preheated oven at 180'C for 20-25 minutes.
  12. Remove from the oven and allow to stand for 10 minutes, this step is cruical if you want that picture perfect Timballo!
  13. After 10 minutes, carefully turn the Timballo onto a plate.
  14. Finish the dish with some freshly grated parmesan & basil leaves.