TIMBALLO SPAGHETTI CASSEROLE
I came home from a local restaurant and recreated this delicious dish. We serve it with a side salad and crusty bread.
Provided by Tom Wyant
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread olive oil into the bottom of a cast-iron skillet or large baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast-iron skillet. Top with mozzarella cheese in a layer and sprinkle with Parmesan cheese.
- Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 671.5 calories, Carbohydrate 68 g, Cholesterol 84.1 mg, Fat 27.3 g, Fiber 8.1 g, Protein 36.7 g, SaturatedFat 10.1 g, Sodium 1563.5 mg, Sugar 16.8 g
TIMBALLO
Steps:
- For meat sauce:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes. Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes. Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool sauce and discard bay leaf.
- For pasta:
- Cook pasta in a 6- to 8-quart pot of boiling until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. Cool pasta, spread in a baking pan, to warm.
- For chard in béchamel sauce:
- Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. Drain chard and squeeze handfuls, then finely chop.
- Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat.
- Assemble and bake timballo:
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. Arrange one third of remaining pasta over meat sauce in soufflé dish and top with all of chard, then another layer of pasta (about half of remainder). Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. Top with remaining pasta. (You may have pasta left over.) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil.
- Bake in a in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. Remove soufflé dish from water bath and let stand, covered, 15 minutes. Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. Remove soufflé dish and remaining parchment.
TIMBALLO
Steps:
- Preheat oven to 375 degrees F.
- Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry.
- Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan. Place a layer of pasta to cover bottom of pan. Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Ladle a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering, until there are 3 layers of each. Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce. Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.
- Bake approximately 30 minutes. Let stand for about 10 minutes before serving.
- Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour.
- Bring the milk to a simmer in a saucepot. In a saute pan, combine the melted butter with the flour to make roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside.
- Melt the butter in a saute pan. Add the veal and cook until brown and cooked through. Season with salt, pepper, and nutmeg. Drain off excess liquid and set aside.
MY TIMBALLO
Make and share this My Timballo recipe from Food.com.
Provided by Lori 13
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven 350.
- Combine the meats.
- Soak bread in half and half for 5 minutes. Squeeze dry.
- Add to meat.
- Stir in the eggs, parsley, basil, parmesan, salt and pepper. Mix well. Set aside.
- Combine the macaroni, mozzarella, parmesan and 1 cup of the sauce. Set aside.
- Spray a 9 inch springform pan with non-stick spray and olive oil. Line with waxed paper.
- Line with prosciutto.
- Press 2/3 of the meat mixture on top, spreading to come up sides.
- Fill with macaroni.
- Roll out remaining meat mixture between plastic wrap to form a 9 inch circle.
- Place on top, sealing edges. Cover with foil.
- Place on a baking sheet. Bake 30 minutes.
- Uncover. Bake 15 more minutes.
- Remove from oven. Let stand 5 minutes.
- Run a knife around edges. Place a platter on top. Invert. Cut in wedges.
- Heat remaining sauce. Place on plates. Top with Timballo.
- YUM!
Nutrition Facts : Calories 580.3, Fat 27.1, SaturatedFat 12.9, Cholesterol 175.8, Sodium 1324.3, Carbohydrate 40.7, Fiber 3.9, Sugar 7.1, Protein 42.3
More about "my timballo recipes"
SICILIAN TIMBALLO - COOKING WITH NONNA
From cookingwithnonna.com
5/5 (5)Servings 8
SICILIAN TIMBALLO - ROSSELLA'S COOKING WITH NONNA
From youtube.com
HOW TO MAKE AN AUTHENTIC TIMBALLO DI MELANZANE E …
From parade.com
BAKED ANELLETTI (TIMBALLO); RECIPE FROM SICILY - THE PASTA …
From the-pasta-project.com
TIMBALLO GENOVESE – GIADZY
From giadzy.com
MAKE SICILIAN TIMBALLO USING BEEF AT HOME - THEFOODXP
From thefoodxp.com
TIMBALLO DI MACCHERONI ALLA NONNINA (GRANDMA'S MACARONI …
From jamesbeard.org
PASTA TIMBALLO | COOKSTR.COM
From cookstr.com
EGGPLANT TIMBALE-TIMBALLO DI MELANZANE - SAVORING ITALY
From savoringitaly.com
SICILIAN TIMBALLO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PARMIGIANA TIMBALLO WITH ZITI OR ZITONI – THE PASTA PROJECT
From the-pasta-project.com
SPRING VEGGIE TIMBALLO - LIFE IN ABRUZZO
From lifeinabruzzo.com
MOVIE NIGHT: BIG NIGHT'S TIMBALLO DI MACCHERONI
From lacucinaitaliana.com
BEST TIMBALLO RECIPE - HOW TO MAKE TIMPANO - FOOD52
From food52.com
UPGRADE YOUR NEXT BIG NIGHT WITH THIS AUTHENTIC TIMBALLO RECIPE …
From verovino.com
BAKED LASAGNA (TIMBALLO) - FLAVOR OF ITALY
From flavorofitaly.com
ULTIMATE LASAGNA RECIPE | ITALIAN GRANDMA MAKES LASAGNA | TIMBALLO …
From youtube.com
NOW THAT'S ITALIAN: HOW TO MAKE A SICILIAN RICE TIMBALLO - FOOD …
From foodrepublic.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beef #pasta #european #italian #meat #pasta-rice-and-grains #elbow-macaroni #4-hours-or-less
You'll also love