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Slim pasta timballo with vegetable bolognaise


  • 2 packets low carb penne (Slim pasta)
  • 1 onion, peeled and finely chopped
  • 1 tsp chopped garlic
  • 1 finely chopped carrot
  • 1 celery stalk finely chopped
  • 1 aubergine finely chopped
  • 1 zucchini finely chopped
  • 100g mushrooms, finely chopped
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • Glass of white wine
  • Few tbsp tomato sauce
  • 2 tbsp extra virgin olive oil (Borges)
  • 2 eggs
  • 200g ricotta (Benna)
  • 100g low fat cheddar cheese
  • 1 tsp sugar
  • Fresh seasoning


Start cooking the onions and garlic in hot olive oil in a double bottom sauce pan. Add the remaining veggies and stir for 2 minutes, season with salt and pepper, stir in the oregano. Add in the tomato paste cook for a further 2 minutes; pour in the wine; allow evaporation. Stir in the tomato sauce and sugar, cook for a couple of minutes further. Drain and rinse the pasta from their liquid, mix with the sauce, beat in the eggs and ricotta. Divide mixture between 2 moulds, sprinkle with grated cheddar and bake till firm and golden in a hot oven, approximately 20 minutes.

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