Pasta cake
Ingredients
4 persons
- 3 eggplants
- 300 grams Rigatoni
- 267 grams of sausage
- 100 grams of pecorino
- 267 gram ELVEA Cubes
- 33.5 grams of breadcrumbs
- June 1st
- 2 cloves of garlic
- 1 tablespoon ELVEA Double Tomato Paste
- dried oregano
- fresh basil
- olive oil
- pepper
- salt
Preparation
-
1
Cut the eggplants lengthwise into slices. Sprinkle the slices with salt on both sides and let stand for about 30 minutes.
-
2
Heat the olive oil in a pan and fry the onion and garlic along with a little oregano. Remove the meat from the sausages and add it. Continue frying for 5 minutes. Now add the diced tomatoes, tomato concentrate and 10 cl of water. Simmer for 20 to 25 minutes.
-
3
Cook pasta al dente according to package directions. Drain and keep aside in a dash of oil. Preheat the oven at 180° C (th. 6).
-
4
Pat the eggplant slices dry and grill them in a dash of olive oil for 2 minutes on each side.
-
5
Oil a springform pan, sprinkle with 25 g chapelure and line with the auberine slices, letting the slices overlap and overhang. Fill with layers of pasta, meat and the 125 g grated pecorino cheese. Fold the slices inward. Sprinkle with the rest of the chapelure.
-
6
Bake in the preheated oven for 25 to 30 minutes. Wait 10 minutes before unmolding the pie. Serve the pie sprinkled with pecorino cheese and basil.
