Timbale of macaroni and peppers

01504 TIMBALE of macaroni and SAUCE INGREDIENTS for 4-6 PEOPLE 10 red peppers, 5 tablespoons of olive oil, 350 grams of pasta type pens, 1 onion, 800 g of tomato sauce, 4 tablespoons chopped basil, 2 tbsp breadcrumbs 50 g black olives, 1 tablespoon of capers, 2 cloves of garlic 4 anchovy fillets, 1 tablespoon of ricotta cheese, 100 g chopped mozzarellaoil to grease, basil leaves, black olives.

For the meatballs: 1/2 slices of bread without crust, 10 cl of milk, 200 g minced beef, 2 tablespoons grated Parmesan cheese, 1 egg, 1 tablespoon of chopped parsley, salt and pepper.

Preheat oven to 240ø.

Place the peppers on the plate, let them bake for 40 minutes, turning two or three times without breaking the skin: let them cool.

Peel, slice in half, remove seeds and filaments.

Place them on two sheets of paper towels and let stand for 12 hours in a cool place.

Cut up the crumb and let swell for two minutes in milk.

Mix with meat, parmesan, egg, parsley, salt, pepper and formed, then 24 meatballs.

Let them Brown in a pan with a tablespoon of olive oil for 10 minutes.

Cook the pasta in boiling salted water, drain and pour into a bowl.

Cut the onion and let it soften for 2 minutes in a little oil.

Add the tomato paste, basil, salt and pepper and let stand for 10 minutes.

Do Brown the breadcrumbs in the rest of the olive oil with olives, capers, garlic, anchovy and tomato sauce.

Pour all the dough, add the mozzarella, cottage cheese and meatballs.

Preheat oven to 180°; Cover with parchment paper on the bottom and sides of a mould from souffl ' from 2, 5 l capacity.

Cover with the peppers making them overlap and go out from the edges.

Pour the pasta, stir so that all uniform and cover it with pieces of peppers that come out from the edges.

Cover with oiled paper disc and cook for 30 minutes in a hot oven.

Let stand for 10 minutes in the mould and withdrawn the baking paper.

Place a service plate over the mold and flip it over with a slap shot.

Delete the other sheet of oven paper, decorated with Basil and olives and serve hot or warm.