1. Cook pasta till al dente. 2. Preheat oven to 350°F. 3. Heat butter and oil, add leek and cook gently for 6-7 minutes until tender. 4. Add the sundried tomatoes and oregano and cook for a further 2 minutes. 5. Add the leek mixture to the pasta; and stir in the beaten eggs, cream and parmesan. 6. Season with salt and pepper and distribute evenly between four greased ramekins. 7. Place ramekins in a pan with enough water to reach halfway up their sides, and bake for 25-30 minutes or until set. 8. To make the tomato sauce - cook onion and garlic in olive oil until softened. 9. Add tomatoes, herbs and wine; cover and cook on medium heat for 20 minutes or until pulpy. 10. Blend till smooth or press through a sieve. 11. Turn out baked timbales by running a knife or spatula around the rim, and inverting gently onto a plate. 12. Pour over sauce and garnish with lettuce and lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
