Italian pasta with eggplant, minced meat, marinara sauce and Mozzarella has become the perfect filling for a delicious casserole pie. Prepare each ingredient of the dish separately: boil the cappellini, stew minced turkey in marinara sauce, fry eggplant, add the mozzarella cubes and, after mixing, put everything in the middle puff pastry, forming a crispy puff around the filling shell. This casserole is just one of those dishes that are prepared to impress guests. Great rich taste, bright aroma and effective giving. Moreover, all ingredients can be prepared on the eve, and on the day of filing it remains only to collect and запечь. 
Time: 2 час.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 – 6 eggplants (total about 2 kg.), Diced into 2.5 cm
- 1/3 Art. plus 1/4 Art. olive oil
- 1 tbsp. l chopped garlic
- 450 gr turkey sausages, remove the shell
- 1/3 Art. dry red wine
- 3 tbsp. marinara sauce
- 1 tsp dry crushed red pepper flakes
- 250 gr cappellini paste (angel hair)
- 450 gr diced mozzarella
- 1 tbsp. grated parmesan
- 0.5 kg frozen puff pastry (2 sheets), defrost
Recipes with similar ingredients: eggplant, turkey mince, dough puff, red wine, marinara sauce, red pepper flakes, cheese parmesan, cappellini pasta, garlic
Recipe preparation:
- In a large skillet with a non-stick coating on moderately over high heat, heat 1/3 tbsp. olive oil. Sprinkle half all eggplant and mix with butter. Salt and pepper. Fry the eggplant for about 10 minutes until soft and golden. Then reduce the heat to medium and add half of the whole garlic. Fry for another 2 minutes. Use the slotted spoon to shift the eggplant into a large bowl. Likewise, heat another 1/4 tbsp. olive oil and fry the remaining eggplant with garlic. Transfer to a bowl.
- Put the minced meat from the sausage in the same pan and pour the wine. Cook over medium heat for 8 minutes, smashing back the side of the spoon stuffing until it turns brown and the wine evaporate. Then put the minced meat to the eggplant. Add the sauce there marinara and crushed red pepper. Shuffle everything.
- In the meantime, boil over high heat in a large saucepan. water. Paste the pasta and cook for 1 to 2 minutes, stirring constantly, until semi-preparedness. Drain the water. Add the paste to the eggplant mixture. Cool completely. Add mozzarella and parmesan and that’s it mix.
- Preheat the oven to 190 ° C.
- Roll 1 sheet onto a floured work surface dough into a square 34 cm long. Put it in a detachable form 22 cm in diameter so that the ends of the dough hang from the sides forms.
- Put the pasta-eggplant mixture on the dough and cover on top second sheet of dough. Pinch the edges of two sheets, sealing the filling inside. Cut the excess hanging dough to 2.5 cm. And form decorative side of the remaining ends. Top in the middle make an incision through which steam will escape.
- Bake for about 1 hour and 30 minutes. The dough should rise and to brown. Let the casserole stand for 30 minutes, then remove the head start and serve.
