Beer macaroni timbale with ragù and eggplants

Name: Beer macaroni timbale with ragù and eggplants
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 8
Ingredients: Rigatoni 2 cups; Beef ground 12.3 oz; Carrots 2 oz; Celery 2 oz; Dark beer 0.8 cup; Eggplant 2 lbs; Fine salt to taste; Black pepper to taste; Butter 1 ½ tbsp; Tomato purée 3 cups; Salted ricotta cheese 1.75 oz; Yellow onions 2.1 oz; Extra virgin olive oil 3 ½ tbsp; Butter 1 tbsp

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344

Calories per serving

Energy Kcal 344
Carbohydrates g 38.2
of which sugars g 8.1
Protein g 16.5
Fats g 12.7
of which saturated fat g 4.07
Fiber g 5.4
Cholesterol mg 37
Sodium mg 398

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 40 min
Serving: 8
Cost: High
Note + 15 minutes to let the mixture set

PRESENTATION

Okay, if you're looking to really wow folks at your next get-together, this maccheroni timbale is the way to go. Seriously. It’s got that Southern Italian vibe with a twist that’s so so good. Picture this: layers of tender rigatoni, smoky grilled eggplant, and a beer ragu that adds this amazing tangy depth—way better than your usual tomato sauce, I gotta say.

In places like Sicily and Naples, this kinda baked pasta, called timballo, is a big hit at family gatherings. People just love it. And you know, when you stack up that pasta and eggplant in a mold, it bakes to this golden beauty that’s just slightly crispy at the edges. Flip it out and bam! It’s a pasta cake that’s gonna get people talking. For sure.

And listen, if you’re into a bit of kitchen flair, this eggplant pasta bake is where it’s at. The eggplant slices hug the pasta, keeping that moist ragù inside. Really, some Southern Italians even throw in extras like cheese or little meatballs, which is great. So there’s a ton of room to get creative with this traditional timballo recipe.

Each bite? Oh, it is that classic blend of sweet eggplant and rich sauce. And that beer twist? Keeps it interesting but still true to its roots, no question. Whether you’re into authentic stuff or looking for a new spin on Italian baked pasta, this dish is gonna turn an ordinary meal into something special. It’s perfect for when you want a pasta casserole that’s both traditional and just a bit unexpected—people might not figure out the secret ingredient, but they’ll definitely remember how it tastes. Add this to your recipe stash, and you'll get that Southern Italy spirit going for real.

INGREDIENTS

344

Calories per serving

Ingredients for a mold with a capacity of 1.5 lt: Rigatoni 2 cups (300 g); Beef 12.3 oz (350 g) - ground; Carrots 2 oz (60 g); Celery 2 oz (60 g); Dark beer 0.8 cup (200 g); Eggplant 2 lbs (900 g); Fine salt to taste; Black pepper to taste; Butter 1 ½ tbsp (20 g); Tomato purée 3 cups (700 g); Salted ricotta cheese 1.75 oz (50 g); Yellow onions 2.1 oz (60 g); Extra virgin olive oil 3 ½ tbsp (50 g)

for buttering the mold: Butter 1 tbsp (15 g)

Preparation

How to prepare Beer macaroni timbale with ragù and eggplants

To prepare the beer macaroni timbale with ragù and eggplants, first wash and trim the celery, do the same for the carrot and onion, then cut them into coarse pieces (1-2-3)

and place them in a blender 4, blend for a few moments to finely chop the ingredients 5. Grate the salted ricotta and set aside; then wash and trim one of the eggplants: using a mandoline, slice it thinly lengthwise 6, you will need to obtain 25 slices about 1/8 inch thick, this way you'll be sure to completely line the mold.

Grill the eggplant slices for a few minutes on a hot grill, on both sides 7. Then take the other eggplant, remove the ends, and cut it into cubes 8. In a saucepan, heat the olive oil, add the aromatic vegetable mince 9 and let it sauté for 10 minutes on low heat, stirring occasionally. If it seems to dry too quickly, add a bit of water.

Add the ground meat 10 and let it absorb the flavors for about ten minutes, stirring often. Then deglaze with the beer 11 and as soon as the alcohol has evaporated, you can add the eggplant cubes 12. Adjust with salt and pepper and let it cook again on low heat for 15 minutes.

At this point, add the tomato puree 13 and continue cooking for another 30-40 minutes 14: let the sauce dry completely otherwise it may make the mixture too soft during cooking. At the end of cooking, perfume with basil 15.

Cook the rigatoni al dente in plenty of salted water 16 for 7-8 minutes. In a bowl, pour the ragù, the drained al dente rigatoni 17, the grated salted ricotta 18 and mix.

Take a 1.5-liter pudding mold and butter it 19; start lining it with the grilled eggplant slices, following the mold's grooves; place them slightly overlapping lengthwise, making sure one end of each slice slightly exceeds the mold's edge 20. Stuff with the rigatoni 21

up to the edge 22; you will need to distribute the mixture well around, especially in the mold's hollows, and once you reach the top, press well to then fold the ends of the eggplant slices inward and cover with the remaining grilled eggplant slices 23: lay these last slightly overlapping like forming a spiral and brush them with olive oil 24.

Bake in a preheated oven at 356°F for 40-45 minutes (or 30-35 minutes at 320°F if you bake in a fan oven). Then take the macaroni timbale out of the oven, let it cool for about ten minutes 25; then place a serving plate on the mold and flip everything over to unmold gently 26. If you notice that liquid is coming out from the bottom, it means it might need a few more minutes of cooking; in this case, if you prefer, you can put it back in the mold, cover with aluminum foil and return to the oven at the same temperature for about 10 minutes. Your beer macaroni timbale with ragù and eggplants is ready, enjoy your meal 27!

Storage

You can store the beer macaroni timbale with ragù and eggplants in the refrigerator well wrapped in plastic wrap for up to 3 days. Freezing is not recommended.

Tip

Don't like dark beer? You can use a light beer for a more delicate flavor and a double malt for a sweeter taste. You can add grated parmesan instead of salted ricotta or mozzarella cubes left to dry on a clean cloth for an hour so as not to lose the whey during cooking.

For the translation of some texts, artificial intelligence tools may have been used.