Description
This timballo recipe is a showstopping Italian baked pasta dish with rigatoni, savory meat sauce, creamy béchamel, and a crispy golden crust. Perfect for holidays or hearty family dinners.
Ingredients
12 oz rigatoni or penne pasta
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
½ lb ground beef
½ lb ground pork
1 ½ cups canned crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
Salt and black pepper to taste
2 cups béchamel sauce
1 cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese
1 cup Italian breadcrumbs
2 eggs, lightly beaten
Butter for greasing
Instructions
1. Preheat oven to 375°F (190°C). Grease a deep springform pan and coat with breadcrumbs.
2. Boil the pasta until al dente. Drain and set aside.
3. Heat olive oil in a skillet. Sauté onion and garlic until soft.
4. Add ground meats. Cook until browned, then stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 20 minutes.
5. In a large bowl, combine the pasta with half the meat sauce and half the béchamel. Mix in ½ cup Parmesan and 1 cup mozzarella.
6. Line the baking pan with more breadcrumbs. Spoon in the pasta mixture, layering with remaining sauces and cheeses.
7. Top with breadcrumbs, drizzle with beaten egg, and sprinkle with remaining Parmesan.
8. Bake for 35–40 minutes until golden and bubbling. Let cool for 10–15 minutes before slicing.
Notes
You can make timballo a day ahead and bake before serving.
Try variations like adding eggplant slices, peas, or small meatballs for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 6g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
