Mini Ricotta, Eggplant and Pasta Timbales

Want to fancy up that one lonely eggplant you have left? Do you have a tiny bit of ricotta sitting in your frig, a little leftover pasta and sauce? If you do, you can make these individual mini timbales.

They look so special when they’re unmolded that those you serve them to will think you spent all day in the kitchen, I won’t tell!

I also like them because they’re portion controlled, something I’ve been really getting in to lately, just serve with a salad and some crusty bread and your meal is complete!
I used one large eggplant for 4 ramekins, or you could use two smaller ones. The eggplant was cut 1/4 of an inch thick and preroasted in a 4o0F oven.
Next, you’ll want to rub some olive oil in your ramekins then line the base and the sides with the eggplant. Start layering your pasta, sauce, and ricotta mixture of chopped basil and parmesan, pressing down firmly as you go. I topped mine off with a dollop of basil pesto and then closed it all up by folding over your hanging eggplant.

Bake for 15 minutes at 350F, or until heated through. Let it sit for 5 minutes, unmold.
I then put a slice of fresh mozzarella on top of the timbale, placed it on a baking sheet, and stuck it under the broiler until it melt. Serve topped off with more sauce and grated cheese!

Enjoy and Buon Appetito!
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Comments

  1. I love eggplant, this dish is delicious!

  2. Marie these miniature timbales are fantastic, you always give us something wonderful to drool over!
    Ciao and hugs!!

  3. Oh mamma, you have me drooling!
    I would love a cookbook written by you…

  4. drool, drool and double drool. You have outdone yourself again Marie.

  5. Great! I love serving familiar things in unfamiliar ways.

  6. You are the Timbali Queen, I have to make these one day for a dinner…surely will impress.

  7. You’re a genious. Seriously! I’ve made a timbale once, and it was cumbersome and did not slice well. And since I generally cook for only two people, it’s not really something I’ve thought about making again. But miniature timbales? That’s absolutely perfect! I love the portion control aspect and I bet these hold together nicely. I can’t wait to give it a try!

  8. Restaurant quality presentation and all our favorite flavors rolled into one! Brava!

  9. Eggplant, my favorite!
    I love timbales too, they make whatever you mold them into look special.

  10. Marie, these look delicious!! Yes, I do have a bit of ricotta left in the fridge and some pasta and, well, I’m going to find myself an eggplant!

  11. Yes, yes, yes…

  12. Never has eggplant been elevated so well. Gorgeous!

  13. What a brilliant way to impress your dinner guest. This looks unbelievably delicious!

  14. Oh my gosh, yum, yum, yum!!!

  15. I have been wanting to make an eggplant timbale for so long! I mean it essentially has all of my favorite things – ziti, ricotta, and eggplant. I’m pretty sure I wouldn’t be able to control myself around a whole one though – love the portion sized version!

  16. Your timbales look great. I am a huge eggplant fan.

  17. OH WOW! As much as these are portion controlled, I would have to have more than one! MMM!

  18. I am running out of new ways to praise your talents. This site just gets better and better. What I particularly love is that your dishes look so professional and complicated, yet when I read the instructions you manage to keep it really simple. (I second Scintilla’s comment on the book.)

  19. I like the idea of portion control, too. These look great! Also, thanks for the little individual pics of how you assembled them. Looks easier than I originally thought it would be.

  20. That is so pretty! And it looks delicious!

  21. There is not one single flavor or ingredient here that is not on my favorite list!!! My family will devour this.

  22. Eggplant is one of my very favorite foods. Your timbales with the ricotta, pasta, and a dollop of basil pesto – over the top delicious! I love the individual portions!

  23. Delicious display of Italian goodness! And now I’m hungry, very hungry!

  24. Those are almost too pretty to eat – emphasize almost. Very creative use of leftovers and beautiful presentation!

  25. I love the individual portions. I bet they tasted awesome!
    LL

  26. Oh, I love your baby timpanos, Marie. What cunning little bites. And I just happen to have one lonely eggplant in the fridge! (BTW, I should never visit your site when I am hungry and haven’t had dinner!)

  27. What a cute idea to make mini timbales! Love it!

  28. So delicious looking Marie! Yum :)
    xo

  29. Oh man! Another reason to buy ramekins!! My husband thinks they are a pointless purchase, well I’ll show him ;)

  30. Thanks so much for posting this wonderful recipe! I made my own attempt and they turned out really well! I’ll be trying some more of your recipes in the near future!! YUMMY!! :-)
    http://gourmetmom.blogspot.com/2010/02/timbales-this-was-my-first-attempt-at.html

  31. wonderful recipe and wonderful photos!!

  32. this was delicious!! I made them to punctuate our evening after decorating the tree :)

    http://familyhappeningsharveystyle.blogspot.com/2010/12/celebrate-and-decorate.html

  33. I love the recipe and it is vegetarian which is a bonus! Do you have to cook the pasta before you put it into the ramekin? Timbales are originally Italian?

    Sophie, UK

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