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While I’m treasuring the last of summer, I’m looking ahead to cooler weather fare that will be welcome in early fall.
Pasta dishes are much loved in our home and we often enjoy them for a Sunday dinner.
This week’s recipe was inspired by a dish I had in Sicily called timballo. I’ve had other versions called timbale that also involve a layer of pastry.
The recipe below — that I’m calling a pasta pie — uses a springform pan and is easy to make. I’ve included both ham and vegetables in my version but you can make this a vegetarian dish by substituting the ham with more veggies.
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It’s important to let the pasta pie rest for at least 10 to 15 minutes after cooking to let everything set.
Serve this with your favourite tomato sauce and pass a bowl of extra Parmesan cheese and a small bowl of red pepper flakes.
Ham and Vegetable Pasta Pie
(Serves 8)
3/4 lb. (375 ml) short pasta (5 cups uncooked)
2 Tbsp. (25 ml) extra virgin olive oil
1 onion, finely diced
2 cloves garlic, minced
3 cups (750 ml) diced mushrooms
2 cups (500 ml)of diced zucchini or broccoli
1-1/2 cups (375 ml) chopped ham
1/4 cup (50 ml) chopped basil
1-1/2 cups (375 ml) of grated mozzarella cheese
4 large eggs
1/2 cup (125 ml) cream
1 cup (250 ml) grated Parmesan cheese
2 tbsp. (25 ml) breadcrumbs
Fresh basil for garnish
6 cups (1.5L) of warmed tomato sauce
Extra grated Parmesan for serving
Directions:
1. Cook pasta in a pot of salted water until just al dente. Drain and place on a baking sheet. Drizzle lightly with olive oil.
2. Heat the 2 tbsp. of oil in a medium fry pan over medium heat. Cook the onion and garlic, stirring frequently, until soft.
3. Add mushrooms and zucchini and cook a further 3-4 minutes.
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4. Stir in ham and basil. Season with salt and pepper to taste.
5. Place pasta in a large bowl. Add onion/mushroom mixture followed by the mozzarella cheese.
6. In small bowl combine eggs, cream and Parmesan cheese. Beat with a fork until combined.
7. Pour over pasta mixture and stir with a large spoon until combined.
8. Grease a 9-inch springform pan. Line the bottom with a piece of parchment paper and sprinkle the bottom evenly with the breadcrumbs.
9. Spoon filling into the pan and even out the top.
10. Tent with foil and bake in a 375 F. oven for about 35-45 minutes.
11. Remove from oven and let rest at least 10 to 15 minutes.
12. Carefully run a knife around the edge. Place a plate over top. Invert.
13. Release the springform pan and remove the ring followed by the bottom. Remove the parchment paper.
14. Garnish with basil and serve with warm tomato sauce.
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