Item Code: ITREC13

Egg Fettuccine Casserole

Additional Information

Servings 4
  • 8.8 oz De Cecco Egg Fettuccine - 103
  • 7 oz Mozzarella
  • 1 lb. tomato puree
  • 6 tbsp De Cecco extra virgin olive oil
  • 10 oz eggplant
  • 1 cup grated Parmesan cheese
  • 2 oz (1/2 stick) melted butter,
  • half an onion
  • half a bouillon cube
  • basil
  • milk
  • oregano
  • salt
  • pepper
  1. Peel and dice the eggplant and fry it in 3 tbsp. of olive oil.
  2. Drain and dice the mozzarella, and add it to the diced eggplant.
  3. Season with salt, pepper, oregano and basil.

To make the sauce:

  1. Use 3 tbsp. of oil, chopped onion, tomato puree, basil and salt.
  2. Simmer for 15 min, than add the half bouillon cube dissolved in a little milk.

Using a steam basket, cook the De Cecco Egg Fettuccine nests in boiling, salted water for 5 minutes.Than lift them out carefully and place them individually on a layer of the tomato sauce in a casseruole dish.

Divide the eggplant and mozzarella mixture into equal portions, one for the center of each nest, topping it off with the grated parmesan cheese , melted butter and the remaining tomato sauce.

Place the dish in a 392° F oven (200°C) and brown. Serve hot.

Egg Fettuccine Casserole

Egg Fettuccine Casserole

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Product Description Recipe by De Cecco,, 03/05/14