Two-Pasta Timbale

By Cathy Horyn

Published March 29, 2003

Total Time
30 minutes
Rating
2(5)
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Ingredients

Yield:6 servings

  • 1 tablespoon butter, softened

  • 8 ounces spaghetti, cooked al dente

  • 2 cups prepared Bolognese sauce

  • 8 ounces rigatoni, cooked al dente

  • 2 cups favorite tomato sauce, heated

  • 1 cup freshly grated Parmesan cheese

Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat the oven to 350 degrees. Grease a 3-quart round deep glass baking dish with the butter. Arrange the spaghetti in a spiral pattern over the bottom of the prepared baking dish.

  2. Step 2

    Spoon the Bolognese sauce into a pastry bag fitted with a wide plain tip and pipe the sauce into the rigatoni. Arrange the rigatoni over the spaghetti in the prepared baking dish. Bake for 15 minutes.

  3. Step 3

    Invert the baking dish onto a serving plate and lift it off. Spoon the tomato sauce on top of the timbale and sprinkle with the Parmesan cheese.

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Monica de coninck

Aubergines sliced and roasted must be put first in the timbale to cover it, than add the pastas

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