Egg Fettuccine Casserole
Recipe by De Cecco, www.dececco.com, 03/05/14
To make the sauce:
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.