Scopri

Baked rigatoni timbale

Chef Walter Zanoni

Difficulty: easy

Method: 40'

Cooking: 40'

Difficulty: easy

Method: 40'

Cooking: 40'

Chef Walter Zanoni

Difficulty: easy

Method: 40'

Cooking: 40'

Difficulty: easy

Method: 40'

Cooking: 40'

Method

  1. 01 /

    Brown the sausage in a little extra virgin olive oil and then add the tomato purée.

    Cook on a low flame for about 30 minutes, until the sauce thickens.

    In the meantime, cook the pasta in boiling salted water, draining it one minute before the cooking time indicated on the package.

    Place it in the saucepan with the sausage sauce, add the ricotta, provola, basil, and extra virgin olive oil and stir to mix the ingredients.

    Roll out the puff pastry on the worktop, grease it lightly and use it to line a mould suitable for baking.

    Fill with the rigatoni pasta after cooling it first, and carefully close the puff pastry.

    Brush with beaten egg yolk and bake in a preheated oven at 220° for about 10 minutes.

    Remove from the oven and leave to rest for at least 15 minutes before serving.

Timballo is a very convenient dish to make even one day in advance. Just put it in the oven to reheat when ready to eat.

Avoid dropping the hot rigatoni onto the puff pastry, you will ruin it: allow it to cool down first.

You have some leftover timballo, store it in the fridge for a couple of days.

And you can also freeze it and then reheat in the oven when it’s time to eat it.

There are many versions of this recipe, here is a quick and easy one.

We chose rigatoni pasta, but any other type of short pasta is fine.

You can also use mozzarella instead of provolone for a more delicate result. In this case, simply chop it into small pieces and let it drain from its water for at least half an hour before use.

Ingredients for 4 serves

320 g of rigatoni pasta

400 g of puff pastry

200 g of tomato purée

100 g ricotta cheese

100 g smoked provola cheese

150 di pork sausage

4 basil leaves

1 egg to brush over

30 g extra virgin olive oil

Salt and pepper to taste.

You may also like

Pasta and beans

Pasta and beans is a classic first course of Italian cuisine, a rich and enveloping soup that combines pasta with beans in a flavorful broth with herbs and bacon. It is a warm and comforting dish, perfect for colder days.

Baked “farfalle” pasta with vegan winter pesto
Ravioli alla carbonara
Fettuccine casserole with chicken and peppers
Bread lasagna with vegetables
Spelt like risotto with beetroot, parmesan cheese and balsamic vinegar
Pasta and beans

Pasta and beans is a classic first course of Italian cuisine, a rich and enveloping soup that combines pasta with beans in a flavorful broth with herbs and bacon. It is a warm and comforting dish, perfect for colder days.

Baked “farfalle” pasta with vegan winter pesto
Ravioli alla carbonara
Fettuccine casserole with chicken and peppers
Bread lasagna with vegetables
Spelt like risotto with beetroot, parmesan cheese and balsamic vinegar
Add to favourite
Copyright © 2024 Cuciniamo S.r.l. - P.iva e Cod. Fisc. 11653660966 All Rights Reserved. Privacy policy | Cookie policy | Customize