Pasta Timballo

Pasta Timballo is a highly appreciated dish in Italian cuisine, and it is a baked dish that can vary in its regional compositions. The version I propose here is a base recipe, which you can add ingredients to according to your tastes and preferences.

Ingredients

• 500 g of short pasta (penne, rigatoni, etc.)
• 300 g of meat ragù (you can also use vegetable ragù if you prefer)
• 200 g of peas (fresh or frozen)
• 150 g of mozzarella, cut into cubes
• 100 g of grated Parmesan cheese
• 4 eggs
• Salt and pepper to taste
• Butter for greasing the pan
• Breadcrumbs for dusting the pan

Preparation

1. Preheat the oven to 180 °C.
2. Cook the pasta in plenty of salted water until al dente. Drain and set aside.
3. In a large skillet, warm up the ragù adding the peas and allow to cook for about 5 minutes.
4. In a large bowl, beat the eggs with salt and pepper, then add the Parmesan cheese and mix well.
5. Add the cooked pasta to the egg and cheese mixture and toss to coat well.
6. Mix in the ragù with the peas into the pasta and combine everything. Add the diced mozzarella and a further pinch of pepper if necessary.
7. Grease a round baking dish with butter and dust with breadcrumbs to prevent the timballo from sticking.
8. Pour the pasta mixture into the baking dish, level it well with a spoon and cover with another layer of breadcrumbs.
9. Bake the timballo at 180°C for about 20-30 minutes or until it has a golden crust on top.
10. Let the timballo rest for 5-10 minutes before unmolding and serving.

Curiosity

The name timballo derives from the mold traditionally used to prepare this dish, reminiscent of the drums (timbales) used in musical bands. It is an ideal dish for parties or for Sunday lunch, as it can be prepared in advance and baked just before sitting down to eat. In some variants, the timballo can be enriched with layers of fried eggplant or cooked ham, for an even richer and more enveloping flavor.