Anelli baked with tomato, aubergine and cheese (Timballo di anelli siciliano) from An A-Z of Pasta: Stories, Shapes, Sauces, Recipes (page 21) by Rachel Roddy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hansyhobs on October 03, 2023

    This turned out fantastically. I assembled this in an 8-inch spring form and it fitted perfectly. I used less mozzarella for the middle layer (one ball was enough for the size of my container).

  • Apollonia on October 28, 2022

    Despite a photo that unfortunately called to mind jellied Spaghetti-Os, this was fabulous. It's probably a moral failing, but I just can't put half a cup of olive in a sauce (even if I eat it happily enough at a restaurant), and I cut down the cheese to the amount I had on hand, none of which seemed to do the dish any harm. The anelli really changed the experience of eating the dish over, say, a baked ziti, and the combo of fresh and canned tomatoes in the sauce was lovely.

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