Veg Timpano | Vegetarian pot pie

Vegetarian pot pie filled with pasta and raw banana balls

Timpano in Italy refers to the pot in which this baked pasta dish is cooked with a dome of crust filled with different layers of fillings. It is a heavy bottomed pot in which the pie is baked and inverted after baking to form a dome shped Dish.

I used my regular spring-form pan.This is originally an authentic Italian pot pie filled with pasta, meat balls and sausages popular during any festival like Christmas or Easter. But this recipe is a vegetarian version of the same. The meatballs are replaced with raw banana balls. The  pie crust is originally prepared with eggs  and the texture should be like pasta dough,but this recipe makes an eggless oil pie crust flaky from scratch using Godrej sunflower oil. The oil is neutral to taste and makes a soft crispy flaky pie crust. Wish you all a very happy Easter. You should also see the recipe of  Torta Pasqualina Easter Pie,a fusion version

Dough

• 4 cups refined flour
• 1/2 cup milk
• 1/2 cup Godrej sunflower oil
• 1/2 tsp salt
• Ice water as needed

Filling

Pasta

• 1 cup penne
• 1 cup macaroni
• 4 to 5 sheets of lasagna
• 1/2 cup shells

Vegetables

• 1/2 cup chopped zucchini
• 1 cup chopped onions
• 4 to 5 garlic cloves finely chopped
• 1/4 cup carrots
• 1 cup mushrooms cut into 1/2
• 1 yellow bell pepper chopped
• 1 red bell pepper chopped

Raw banana balls

• 2 raw banana
• 2 potatoes
• Basil chopped
• 4 to 5 Garlic cloves

Herbs

• Handful basil leaves
• A bunch of thyme leaves separated from stalk
• Handful of parseley

Cheese

• 1  cup parmesan
• 1 cup mozarella chopped

Filled shells

•  250 gm cottage cheese
• 3 to 4 Basil leaves
• 2 to 4 Green chilies
• salt to taste
• 1 tsp lime zest
• 1 tbsp lemon juice

Ragu Sauce

• 3/4 kg tomato
• Handful basil leaves
• 4 to 5 medium sized garlic
• 4 to 5 red chilies
• Thyme

Preparation

 Dough

1.First combine the oil with the refined flour to form a crumbly mixture.

2.Add milk and ice water little by little to gather the flour.

3.Form a tight smooth dough by kneading with your palms

1st layer

Ragu sauce with penne and vegetables

1.Boil the tomatoes in water

2.peel and de-seed them

3.Make a smooth paste with the basil garlic and red chilies

4.Boil the penne

5.Chop all the vegetables

6.In a wok add the tomato mixture and cook.

7.When the mixture is thickened add vegetables and cook till tender

8.Adjust the salt

9.Add the penne and mix

2nd layer

1.Boil the macaroni with corn

2.Saute the macaroni in butter with spinach and oregano

3rd layer

1.Make a paste of cottage cheese,green chilies ,basil and lime zest.

2.Fill the pasta shells with this mixture.

Assembling

1.Flatten the dough into a large round disk

2.Layer your spring-form pan with the parchment paper

3.With a rolling pin slowly unfold the dough on the pan

4.Add layer 1 followed by layer 2 and 3.

5.Cover with grated parmesan and chopped mozarella

6.Bake for 45 minutes at 180 degrees.

7.Invert it

8.cut and serve.

Print

Vegetarian timpano filled with pasta and raw banana balls

This is originally an authentic Italian pot pie filled with pasta, meat balls and sausages popular during any festival like Christmas or Easter. But this recipe is a vegetarian version of the same. The meatballs are replaced with raw banana balls.

Course Main Course

Cuisine continental, Italian

Keyword christmasrecipes, deliciousfood, easter2020, Easterrecipes, happyeaster, pielovers

Prep Time 2 hours

Cook Time 1 hour

cooling time 20 minutes

Total Time 3 hours 20 minutes

Servings 10 persons

Author indrani

Ingredients

• Dough
• 4 cups refined flour
• 1/2 cup milk
• 1/2 cup Godrej sunflower oil
• 1/2 tsp salt
• Ice water as needed
• Filling
• Pasta
• 1 cup penne
• 1 cup macaroni
• 4 to 5 sheets of lasagna
• 1/2 cup shells
• Vegetables
• 1/2 cup chopped zucchini
• 1 cup chopped onions
• 4 to 5 garlic cloves finely chopped
• 1/4 cup carrots
• 1 cup mushrooms cut into 1/2
• 1 yellow bell pepper chopped
• 1 red bell pepper chopped
• Raw banana balls
• 2 raw banana
• 2 potatoes
• Basil chopped
• 4 to 5 Garlic cloves
• Herbs
• Handful basil leaves
• A bunch of thyme leaves separated from stalk
• Handful of parseley
• Cheese
• 1  cup parmesan
• 1 cup mozarella chopped
• Filled shells
• 250 gm cottage cheese
• 3 to 4 Basil leaves
• 2 to 4 Green chilies
• salt to taste
• 1 tsp lime zest
• 1 tbsp lemon juice
• Ragu Sauce
• 3/4 kg tomato
• Handful basil leaves
• 4 to 5 medium sized garlic
• 4 to 5 red chilies
• Thyme

Instructions

Dough

1. 1.First combine the oil with the refined flour to form a crumbly mixture.
2. 2.Add milk and ice water little by little to gather the flour.
3. 3.Form a tight smooth dough by kneading with your palms

1st layer

1. Ragu sauce with penne and vegetables
2. 1.Boil the tomatoes in water
3. 2.peel and de-seed them
4. 3.Make a smooth paste with the basil garlic and red chilies
5. 4.Boil the penne
6. 5.Chop all the vegetables
7. 6.In a wok add the tomato mixture and cook.
8. 7.When the mixture is thickened add vegetables and cook till tender
9. 8.Adjust the salt
10. 9.Add the penne and mix

2nd layer

1. 1.Boil the macaroni with corn
2. 2.Saute the macaroni in butter with spinach and oregano

3rd layer

1. 1.Make a paste of cottage cheese,green chilies ,basil and lime zest.
2. 2.Fill the pasta shells with this mixture.

Assembling

1. 1.Flatten the dough into a large round disk
2. 2.Layer your spring-form pan with the parchment paper
3. 3.With a rolling pin slowly unfold the dough on the pan
4. 4.Add layer 1 followed by layer 2 and 3.
5. 5.Cover with grated parmesan and chopped mozarella
6. 6.Bake for 45 minutes at 180 degrees.
7. 7.Invert it
8. 8.cut and serve.