/ Our magazine / Pasta timbales: many variations, always delicious.
/ Our magazine / Pasta timbales: many variations, always delicious.
Pasta Timballo: a delicious, tasty dish with a crunchy surface, truly irresistible. When talking about timballo, we refer to a first course or a single dish based on pasta, which can be seasoned in many different ways, with meat or fish sauces, melted cheeses, eggs, or even vegetables.
Pasta timballo is a typical recipe of Italian cuisine, especially from the south. It is baked in the oven and can be made with various types of pasta, such as tagliatelle or macaroni. Bringing a pasta timballo to the Sunday table immediately creates a festive atmosphere!
Pasta timballo is a truly versatile dish and can be prepared with specially prepared ingredients, but also with leftovers from the day before. That's why it is such a beloved recipe. If you happen to have cooked too much pasta, don't throw it away: with a bit of cheese and other ingredients that are usually found in the fridge, you can create a new and delicious dish that can be eaten hot or cold, for example, as a take-away for a picnic.
»Try our pasta formats for your timballo«
To create a tasty timballo, you just need a few simple and delicious ingredients like hard-boiled eggs, steamed vegetables, meat or tuna ragù, or perhaps some diced sausage, or why not, mushrooms. The sauce can be softened with béchamel or pesto; greasing the baking dish with butter and breadcrumbs will do the trick, resulting in a dish that everyone really enjoys, both young and old.
Baked pasta timballo is delicious with the typical crunchy crust that forms during cooking. It has a crunchy layer that encases a softer, flavorful, and stringy heart.
It can be made with short pasta like rigatoni, penne, or macaroni. Other ingredients include mozzarella, tomato sauce, ground meat, onion, grated parmesan, basil, extra virgin olive oil, salt, and pepper. If desired, the timballo can be topped with puff pastry, making it even more delicious. You just need to prepare the sauce as usual and cook the pasta, removing it from cooking when it is still al dente. Mix everything together and transfer it to the baking dish. For the version with puff pastry, you just need to line the dish with it, pour in the filling, and cover it as if it were a pie. The timballo should bake for about thirty minutes at around 180 degrees.
The tagliatelle timballo is delicious all the time, but particularly suitable in autumn, the season of mushrooms. In fact, the traditional recipe also calls for the use of mixed mushrooms to your liking. You will need tagliatelle, raw ham, butter, grated parmesan, salt, and pepper.
The mushrooms should be sautéed in a pan with butter, to which you will later add the sliced raw ham, salt, and parmesan. Combine the tagliatelle with the seasoning, sprinkle with pepper, and place in a baking dish, dusting everything with more parmesan, salt, and pepper. A delicious crust will form! This recipe also includes the “in crust” variant: you can line the dish with puff pastry and encase the filling with more pasta, creating a truly delightful pie.
Maccheroni timballo: tasty and versatile, it can be prepared in many versions based on personal tastes. Let's take the cheese version as an example.
You will need maccheroni, pasta filata cheese, mozzarella, tomato sauce, grated parmesan, extra virgin olive oil, and breadcrumbs. Cut the cheese into cubes and cook the pasta, leaving it a few minutes behind in cooking. Season the cheese cubes with sauce, salt, and pepper, and prepare the greased baking dish with oil and sprinkled breadcrumbs. Pour in the pasta and the cheese mixture, seasoning with another round of sauce and grated parmesan. Bake at 180 degrees for 30 minutes, or until a crunchy crust forms on top. Serve and enjoy!
»Try our pasta formats for your timballo«
To make an excellent pasta bake, there are some factors to consider. The cooking of the pasta is the most important: it should be drained al dente; otherwise, with oven cooking, you risk having a too soft consistency. The walls of the dish should be greased to avoid the pasta sticking or worse, burning.
For the bakes with vegetables, remember that the seasoning should not be too liquid. The vegetables should be cooked, the sauce should be thickened, and the béchamel should be dense, not runny. Also, drain the mozzarella and ricotta well, and if you are not using puff pastry as a cover, always sprinkle the surface with grated cheese and breadcrumbs to achieve an inviting crunchy crust.
The eggplant timballo is very beloved. It is primarily made with long pasta, such as tagliatelle or pappardelle. You will also need eggplants, mozzarella, tomato sauce, onion, garlic, butter, basil, extra virgin olive oil, salt, and pepper.
First, prepare the sauce by sautéing oil, onion, and garlic. Add the basil, salt, and pepper, and cook until it thickens, obtaining a dense and hearty sauce. Prepare the eggplants, slice them, and fry them for a few minutes in plenty of oil. Drain them well and let them cool. Finally, cook the pasta, leaving it al dente. Combine everything and prepare the well-greased dish with oil. Pour in the mixture, layering with mozzarella and parmesan, slices of eggplant, and basil. Finally, sprinkle with parmesan and cover with the sauce. Cook at 220 degrees for about twenty minutes. Before serving, let it cool for about ten minutes.
Pasta Timballo: a typical dish of Italian cuisine that is delicious and versatile, truly loved by all!
Antonella Iannò
S&M
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