Recipe: Bow Tie Timbale

BOW TIE TIMBALE

2 cups smooth tomato sauce (from jar, use favorite flavor)
1 package (16 oz) tricolor or regular farfalle pasta
1 tbsp olive oil
1 cup diced fully cooked ham
1 cup thinly sliced mushrooms (3 oz)
1/2 cup chopped red onion
1 medium carrot, thinly sliced (1/2 cup)
3 large eggs
1 cup chopped fresh basil leaves
1 cup shredded mozzarella cheese (4 oz)
1/2 cup shredded provolone cheese (2 ounces)
3/4 cup freshly grated or shredded imported Parmesan cheese
1/2 cup frozen green peas, thawed
4 cherry tomatoes, cut in half

Preheat oven to 375 degrees F. Butter 2-quart round casserole or 4-quart microwavable measuring cup.

Cook pasta as directed on package. Drain pasta, but do not rinse; set aside.

Heat oil in 10-inch skillet over medium heat. Cook ham, mushrooms, onion and carrot in oil about eight minutes, stirring occasionally, until carrot is tender; drain.

Beat eggs slightly in large bowl with fork. Stir in mushroom mixture, basil, mozzarella cheese, provolone cheese, 1/2 cup of the Parmesan cheese and one cup of the sauce. Carefully stir in pasta and peas until the pasta is evenly coated.

Spoon into casserole; cover with plastic wrap. Gently but firmly press pasta mixture into casserole until top is smooth; remove plastic wrap.

Cover and bake 45 minutes. Remove from oven; let stand covered 10 minutes.

Meanwhile, heat remaining sauce until hot.

TO SERVE:
Uncover casserole; carefully turn upside down onto serving plate. Spoon sauce over top of pasta. Sprinkle with remaining 1/4 cup Parmesan cheese. Garnish with tomato halves.

Servings: 8-10
Source: Betty Crocker's Italian Cooking