Timballo De Rigatoni is a hearty dish with wide tube pasta, eggplant, peas, and mushrooms in a thick tomato sauce and topped with tofu ricotta cheese sauce. Serve with our REAL Tempeh Sausage Balls.
3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes
12 ounces tomato paste
2 cups red wine
1 large onion (approximately 2 cups diced; loosely packed)
3 cloves garlic (minced)
1/2 cup chopped parsley (fresh)
1/2 cup chopped basil (fresh)
2 tablespoons chopped rosemary (fresh)
1 bay leaf
2 tablespoon cold pressed olive oil
1 teaspoon sea salt (kosher)
1/2 teaspoon pepper (freshly ground)
1 teaspoon red pepper flakes
3 Japanese eggplant (large dice)
4 oz porcini mushrooms (sliced)
1 cup peas (fresh or frozen — not canned)
1 lb Rigatoni (any grain)
Tofu Ricotta Cheese Sauce
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
Add the fresh herbs, salt and pepper flakes and sauté another five minutes.
Add the tomato products, wine and bay leaf. Stir well.
Bring to a boil, stirring occasionally.
Lower the heat, cover and simmer one hour.
Remove the lid and simmer for another 30 minutes uncovered, stirring occasionally.
The sauce should be very thick. Adjust the seasoning with salt and freshly ground pepper. Cover and set aside for at least one hour.
Cook and drain the pasta per package instructions. Quickly rinse the pasta under cold water and drain completely. It should still be warm. The rinse is to stop the pasta from continuing to cook.
In a large sauté pan over medium heat, add 1 tablespoon of olive oil. Add the eggplant, peas and mushrooms and sauté for about 7 to 8 minutes until they are just cooked.
Add half of the sauce and bring to a simmer.
Add in the pasta and toss with the sauce and simmer for an additional 3 minutes.
Serve in bowls with additional sauce on top and a dollop of Tofu Ricotta Cheese Sauce and a sprinkling of parsley.