Timballo di pasta

Name: Timballo di pasta
Total time: 120 min
Yield: 6
Cuisine: Italiana
Ingredients: 7 oz/200 g of minced veal; 7 oz/200 g of sausage; 5.2 oz/150 g of peas (fresh or frozen); 1.7 oz/50 ml of dry white wine; 1 fresh spring onion; to taste extra virgin olive oil; to taste salt and pepper; 1 liter of tomato puree; 17.6 oz/500 g rigatoni (or other short lined pasta); 14.1 oz/400 g of mozzarella; 2.8 oz/80 g of grated Parmesan; to taste salt and pepper; to taste fresh basil

Timballo di pasta is a rich and tasty first course, made with rigatoni topped with meat sauce (ragù), mozzarella, Parmesan and basil.

The classic holiday dish, on the Sunday table, to be enjoyed in company: delicious hot, but also slightly warm, timballo di pasta is a complete dish that the whole family will love.

You can empty your fridge with this recipe: everyone personalizes it with the addition of the ingredients they have at home, for example replacing mozzarella with other cheeses or peas with aubergines, or using leftover pasta.

The result will still be excellent!

Let's try the original timballo di pasta! Here you can see the best italian recipe!

Category: First Courses

of: Eleonora
Tiso

5,0/5 Vote
Total votes: 1

Prep Time 120 min

Difficulty Easy

Serving 6

Price Cheap

Ingredients for 6 people

For ragù

7 oz/200 g of minced veal

7 oz/200 g of sausage

5.2 oz/150 g of peas (fresh or frozen)

1.7 oz/50 ml of dry white wine

1 fresh spring onion

to taste extra virgin olive oil

to taste salt and pepper

1 liter of tomato puree

For pasta

17.6 oz/500 g rigatoni (or other short lined pasta)

14.1 oz/400 g of mozzarella

2.8 oz/80 g of grated Parmesan

to taste salt and pepper

to taste fresh basil

Preparation

How to make Timballo di pasta

For the ragù: brown the chopped spring onion in a saucepan with oil. [1]
Add the minced meat and the minced and casing-free sausage and brown over high heat, stirring occasionally. Deglaze with the white wine and let it evaporate. [2]

Add the peas - [3]
Stir and cook for about 10 minutes.
Add the tomato puree, a ladle of hot water and season with salt. [4] Continue cooking the ragù with the lid on, over a very low heat, for about an hour.

Just before finishing cooking, bring plenty of salted water to the boil, cook the rigatoni and drain when al dente.
Put them in a very large bowl and season them with 2-3 ladles of ragù. [5]
Pour half of it into a 28-30 cm round pan. Season with more ragu and parmesan. [6]

Add the sliced ??mozzarella and the chopped fresh basil. [7]
Distribute the remaining pasta on top, add other slices of mozzarella, basil and finish with a generous layer of meat sauce and Parmesan. [8]
Bake the pasta timbale at 200° for about 30 minutes, take it out of the oven and serve garnished with a few basil leaves.

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Advice, Tipps and Tricks

How to store Timballo?

Timballo can be kept at room temperature for 2-3 hours. In the refrigerator, in a glass container, for 2 days.
It can also be frozen, both before and after being put in the oven.

How to obtain the perfect Timballo

Drain the mozzarella well before adding it to the timballo to prevent it from releasing too much water during cooking.
The rigatoni will have to be very al dente, otherwise cooking in the oven will make them too much ahead of cooking.

Variations

The timballo di pasta can be considered an empty plate and you can make it, if you don't have mozzarella, also with other cheeses.
You can add cold cuts, hard-boiled eggs, aubergines instead of peas, ricotta flakes.
The ragù can be veal only, or veal mixed with pork, or fresh sausage only.

You can also make a single-portion version, in the classic terracotta pans.

Occasion

Excellent for a family lunch on Sunday or a dinner with friends.

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