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5.0 from 87 votes

Baked Sicilian Anelletti Timballo

A delicious and impressive looking baked pasta dish from Sicily, which will wow your guests!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 6
Calories: 730 kcal
Course: Main Course
Cuisine: Mediterranean , Italian

Ingredients

For the meat sauce (ragu)
  • 400 g ground beef or beef and pork or veal mix (14oz)
  • ½ glass red wine
  • 150 g peas (5oz)
  • 2-3 carrots
  • 2-3 celery stalk
  • 1 medium sized onion peeled
  • 3 garlic cloves peeled
  • extra virgin olive oil
  • 1 handful basil leaves
  • 350 g tomato passata rustica (12oz)
  • salt and pepper to taste
For the Timballo
  • 400 g anelletti  (14 oz)
  • breadcrumbs as required
  • 3 tablespoon extra virgin olive oil
  • 50 g grated parmesan (2oz) grana or pecorino
  • 150 g cooked ham (5oz) cut into cubes
  • 150 g Caciocavallo or Primo sale cheese (5oz) cut into cubes

Instructions

    Cup of Yum
  1. First make the meat sauce.
  2. Chop the carrot, onion, garlic and celery finely. Fry the vegetables in olive oil until they start to soften. Be careful not to let them to burn!
  3. Add the minced meat and cook until browned. Add the glass of red wine and stir well
  4. When the wine has evaporated pour in the passata and mix it in well with the meat. Add the fresh basil and salt and pepper as required.
  5. Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.
  6. 10 minutes before the sauce is cooked, add the peas.
While the sauce is cooking you can get on with the rest of the dish.
  1. Put water on to boil for the pasta. Add salt once it starts to boil. Cook the pasta 2-3 minutes less than instructed on the packet. Drain and add the anelletti to the meat sauce when it is ready. Mix the pasta and sauce well and allow to cool.
  2. Grease the sides and base of a deep cake tin with olive oil (I use a spring form tin which makes getting the timballo out easier!)
  3. Line the sides and base of the tin with breadcrumbs.
  4. Once the pasta and meat mixture has cooled spoon a thick layer into the base of the tin.
  5. Make another layer from the chopped ham and caciocavallo cheese and finish off with another thick layer of the pasta and meat sauce.
  6. Press the mixture down and cover the top with more breadcrumbs and grated parmesan cheese.
  7. Cook the timballo at 200 degrees in a preheated oven for 25-30 minutes.
  8. When it is ready, allow to cool for 15 minutes before inverting it onto a serving plate and removing the tin.

Nutrition Information

Calories 730kcal (37%) Carbohydrates 65g (22%) Protein 36g (72%) Fat 34g (52%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 98mg (33%) Sodium 681mg (28%) Potassium 878mg (25%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 4233IU (85%) Vitamin C 25mg (28%) Calcium 311mg (31%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 730

% Daily Value*

Calories 730kcal 37%
Carbohydrates 65g 22%
Protein 36g 72%
Fat 34g 52%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 98mg 33%
Sodium 681mg 28%
Potassium 878mg 19%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 4233IU 85%
Vitamin C 25mg 28%
Calcium 311mg 31%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.