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Tomato Pasta Timbales

An attractive first course, these timbales are very easy to make and are sure to impress your guests. Make them up to one hour in advance and place them in the oven to bake.

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350g/12oz dried multi-coloured spaghettini
Dash of olive oil, plus extra for greasing
4 small tomato slices
30ml/2tbsp tomato pesto
2 eggs, beaten
50ml/2floz milk
Salt and freshly ground black pepper

For The Sauce:

225g/8oz carton sieved tomatoes
15ml/1tbsp sweet soya sauce
4tbsp chopped fresh basil
Salt and freshly ground black pepper

To Garnish:

Fresh flat parsley sprigs
Cherry tomatoes


Serves: 4


Bring a large saucepan of water to the boil and add the spaghettini with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain well.

Preheat the oven to 160°C/325°F/Gas Mark 3. Grease four 175ml/6floz individual ovenproof moulds with a little olive oil and place a circle of greaseproof paper in the bottom of each. Place a slice of tomato in the base of each mould then carefully pack in the spaghettini, leaving a 6mm/¼ inch space at the top.

In a mixing jug, combine the tomato pesto, eggs, milk and salt and freshly ground black pepper. Beat well then pour into each spaghettini mould, covering the pasta.

Arrange the moulds in a roasting pan with enough boiling water to come halfway up the sides. Bake for about 40 minutes, until set and firm to the touch.

Meanwhile, to make the sauce, place all the ingredients in a saucepan and heat to simmering point. Simmer for 10 minutes, until thickened slightly.

Run a sharp knife around the edges of each timbale, then invert each on to individual plates. Pour a little sauce around each timbale and garnish.

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