Ingredients with Measurements:
- 1 pound anelletti pasta
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/2 cup frozen peas
- 1/2 cup tomato sauce
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup olive oil
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- 9-inch springform pan
- Large pot for boiling pasta
- Large skillet for cooking meat and vegetables
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the anelletti pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef and pork and cook until browned, breaking up any large chunks with a wooden spoon.
4. Add the diced onion, celery, and carrot to the skillet and cook until softened, about 5 minutes.
5. Add the frozen peas and tomato sauce to the skillet and stir to combine. Cook for an additional 5 minutes.
6. In a mixing bowl, beat the eggs and add the grated Parmesan cheese and breadcrumbs. Mix well.
7. Add the cooked pasta to the mixing bowl and stir to combine with the egg mixture.
8. Add the meat and vegetable mixture to the mixing bowl and stir to combine.
9. Grease the springform pan with olive oil.
10. Pour the pasta and meat mixture into the springform pan and press down to compact.
11. Bake in the preheated oven for 45 minutes, or until the top is golden brown and crispy.
12. Let the timballo di anelletti cool for 10 minutes before removing from the springform pan.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 45g
Protein per serving: 22g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Any small pasta shape can be substituted for the anelletti pasta.
- Fresh or canned tomatoes can be substituted for the tomato sauce.
Variations:
- Add chopped mushrooms to the meat and vegetable mixture.
- Use different cheeses, such as mozzarella or fontina, in place of the Parmesan cheese.
- Add chopped fresh herbs, such as basil or parsley, to the pasta and meat mixture.
Tips and tricks:
- Be sure to press down the pasta and meat mixture firmly into the springform pan to ensure it holds its shape.
- Let the timballo di anelletti cool for at least 10 minutes before slicing to allow it to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the timballo di anelletti into portions and reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the timballo di anelletti on a large platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the timballo di anelletti is not holding its shape, try pressing it down more firmly into the springform pan before baking.
- If the top is not browning evenly, rotate the pan halfway through baking.
Food safety advice:
- Be sure to cook the meat and vegetables thoroughly before adding them to the pasta mixture.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Timballo di anelletti is a traditional Sicilian dish that dates back to the 18th century. It is typically served at special occasions, such as weddings and holidays.
Flavor profiles:
Savory, meaty, cheesy, and slightly sweet from the tomato sauce.
Serving suggestions:
Serve the timballo di anelletti as a main course for dinner or as a hearty side dish for a larger meal.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Herby, Comforting