Home My Profile Contact Us Careers FAQ Site Map Foodservice Academia Barilla Online Store Barilla (Italy)
About Barilla
Recipes and Cooking
Fettuccine Rigate with Lamb and Eggplant (Fettuccine Rigate con Melanzane ed Agnello)

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 25 minutes

Servings: 4-6

Regions: Molise

Wine pairing: Red

zoom



Ingredients

1 boxBARILLA Fettuccine Rigate
1 jarBARILLA Marinara Sauce
1 mediumeggplant, diced
1/4 cupItalian seasoned breadcrumbs
1/4 cupmilk
1 poundground lamb
1egg, slightly beaten
to tastesalt
to tastefreshly ground black pepper
2 tablespoonsextra virgin olive oil
1 clovegarlic, minced
2 tablespoonsfresh oregano, chopped
1/4 cupRomano cheese, grated


PREHEAT oven to 350. Line a baking sheet with foil or parchment paper. Bring a large pot of water to a boil.
SPRINKLE eggplant with salt. Allow to drain in a colander for 30 minutes.
COMBINE milk and breadcrumbs in a bowl. Allow to rest for 10 minutes. Mix lamb, egg, breadcrumbs, salt and pepper in a large bowl. Roll into 1 inch balls.
Place on prepared baking sheet. Bake for 15-20 minutes and set aside.
HEAT olive oil in a large skillet. Add eggplant, cook until tender. Add garlic, cook 1 minute. Add sauce and season with salt and pepper. Add meatballs to sauce. Simmer 10-15 minutes.
COOK pasta according to package directions and drain. Add pasta to sauce; mix well. Sprinkle with grated cheese before serving




About Barilla | Our Products | Lifestyle and Entertaining | Pasta Meal Nutrition | Newsroom

Italian Pasta Recipes | E- Newsletter | Terms & Conditions | Privacy Policy

Academia Barilla

Copyright 2007 2007 Barilla