Timballo di Maccheroni Recipe
Timballo di Maccheroni is a classic Italian dish that features a rich combination of pasta, savory meatballs, melted mozzarella, and a deliciously flaky crust. The dish is perfect for family gatherings or a special occasion, and it’s sure to satisfy everyone at the table. This recipe will guide you step-by-step through the preparation of this delicious baked macaroni dish. Let’s get started!
Ingredients for Timballo di Maccheroni
Below is the complete list of ingredients you will need to make the Timballo di Maccheroni:
| Ingredient | Quantity |
|---|---|
| Rigatoni pasta | 400g |
| Red onions | 1 |
| Extra virgin olive oil | q.b. (to taste) |
| Sausage (preferably pork) | 300g |
| Vegetable broth | 100ml |
| Fiordilatte (fresh mozzarella) | 300g |
| Fine salt | q.b. |
| Black pepper | q.b. |
| Egg yolk | 1 |
| Fresh liquid cream (heavy cream) | 2 tablespoons |
| Grana Padano cheese (DOP) | 50g |
| Frozen peas | 300g |
| Tomato passata (tomato puree) | 500ml |
| Butter | 200g |
| Water | 140ml |
| All-purpose flour | 400g |
| Ground pork | 300g |
| Eggs | 2 |
| Bread (for breadcrumbs) | 50g |
| Parsley | 1 sprig |
| Grana Padano cheese (DOP) | 100g |
Instructions for Making Timballo di Maccheroni
-
Prepare the Sausage Mixture
In a pan, heat a drizzle of extra virgin olive oil and sauté finely chopped red onions over low heat until they turn golden and fragrant. Add in the sausage (either crumbled or sliced, depending on preference) and cook for 5-7 minutes until browned. Stir in the frozen peas and cook for an additional 2-3 minutes. -
Add Broth and Tomato Sauce
Pour in the vegetable broth, allowing the mixture to simmer for about 30 minutes on medium heat. Stir occasionally to prevent the mixture from sticking to the bottom of the pan. After 30 minutes, remove from the heat and set the mixture aside. -
Prepare the Tomato Sauce
In a separate pan, sauté finely chopped onion in 2 tablespoons of olive oil for 1-2 minutes. Once fragrant, add the tomato passata (tomato puree) and cook for 15 minutes on low heat. Set aside when done. -
Make the Meatballs
While the sauce is cooking, prepare the meatballs: In a large mixing bowl, combine ground pork, Grana Padano cheese, breadcrumbs, eggs, and chopped parsley. Season with salt and pepper. Mix everything together until well combined, then form small meatballs. Place the meatballs on a baking sheet lined with parchment paper. -
Cook the Meatballs
Once the tomato sauce is ready, gently place the meatballs in the sauce and simmer them over low heat for about 15 minutes until they are fully cooked. The meatballs should soak up the flavors of the sauce. -
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni pasta according to package instructions until al dente. Drain the pasta and set aside. -
Assemble the Timballo
Preheat your oven to 180°C (350°F). Roll out the prepared pastry dough into two sheets, about 1/4 inch thick. Grease a round baking dish (28 cm in diameter) with butter, then line the bottom with one sheet of the dough. Use a fork to prick the dough to prevent bubbling.Begin layering the dish with the cooked pasta, followed by a generous portion of meatballs with sauce. Add slices of fiordilatte (mozzarella) on top, then repeat the process until all ingredients are used up. Finish by covering the top with the second sheet of dough. Seal the edges by pressing down gently with a fork or your fingers.
-
Decorate and Bake
If you like, use the leftover pastry dough to create a decorative pattern on top of the timballo. Create small leaves or other shapes using a pastry cutter, and arrange them on the surface of the pie. Make a small hole in the center of the pastry for ventilation.Place the dish in the preheated oven and bake for about 45 minutes at 180°C (350°F) or until the pastry is golden brown and crispy.
-
Serve and Enjoy
Once baked, remove the timballo from the oven and let it cool for a few minutes before serving. Slice the timballo into wedges, and enjoy this savory and satisfying Italian comfort food!
Nutritional Information
While the Timballo di Maccheroni is a rich and indulgent dish, it’s important to note that its nutritional value can vary depending on the specific ingredients used. Here’s an approximate breakdown per serving:
| Nutrient | Amount per serving |
|---|---|
| Calories | 700 kcal |
| Protein | 35g |
| Carbohydrates | 80g |
| Fats | 30g |
| Saturated Fat | 10g |
| Cholesterol | 90mg |
| Sodium | 800mg |
| Fiber | 4g |
| Sugar | 5g |
This dish is high in protein, carbs, and fats due to the pasta, meat, and cheese. To make it lighter, consider reducing the amount of cheese or using leaner cuts of meat. However, for a hearty, indulgent meal, the Timballo di Maccheroni will surely satisfy your cravings.
Tips and Variations
- Vegetarian Option: You can substitute the meat with sautéed mushrooms, zucchini, or a combination of your favorite vegetables. Use plant-based cheese for a dairy-free version.
- Make-Ahead: Timballo di Maccheroni can be assembled in advance and stored in the fridge. Simply bake it when you’re ready to serve. It can also be frozen for up to 3 months—just make sure to let it thaw completely before baking.
- Extra Cheese: For an even cheesier dish, feel free to add more mozzarella or other cheeses like Parmesan or Pecorino Romano in the layers.
This Timballo di Maccheroni recipe is an impressive and comforting dish that blends pasta, savory meatballs, melted cheese, and crispy pastry. Whether you’re preparing it for a family dinner, a celebration, or a cozy meal at home, it’s a dish that will leave everyone asking for seconds. Enjoy making and sharing this delicious Italian classic!
