My Timballo
Transport your taste buds to Italy with "My Timballo," a showstopping baked dish that combines layers of al dente pasta, savory meat sauce, tender vegetables, and three decadent cheeses, all encased in a golden, flaky crust. This hearty recipe, inspired by traditional Italian timballo, features a flavorful filling of ground beef and pork simmered in aromatic herbs, fresh basil, and rich tomato sauce, complemented by creamy ricotta, mozzarella, and Parmesan. Thinly sliced zucchini and sweet peas provide a fresh, vibrant touch to each bite. Perfectly assembled and baked to perfection, this impressive dish is ideal for special occasions or cozy family dinners. Serve with a simple green salad and a glass of red wine for an unforgettable Italian meal!
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Recipe Information
Ingredients
- 300 grams Lasagna sheets (or large pasta shells)
- 3 tablespoons Olive oil
- 400 grams Ground beef
- 200 grams Ground pork
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 10 leaves Fresh basil leaves, chopped
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 250 grams Ricotta cheese
- 200 grams Mozzarella cheese, shredded
- 100 grams Parmesan cheese, grated
- 1 medium Zucchini, thinly sliced
- 150 grams Frozen peas
- 2 large Eggs
- 2 cups All-purpose flour
- 200 grams Unsalted butter, cubed
- 6 tablespoons Ice water
Instructions
In a large mixing bowl, make the dough for the crust by combining the flour and cold butter cubes. Using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 180°C (350°F) and grease a springform pan or deep baking dish.
Cook the lasagna sheets until just al dente, following package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until softened.
Add the ground beef and pork, breaking it apart with a wooden spoon as it browns. Cook for about 10 minutes, until fully cooked through.
Stir in the crushed tomatoes, tomato paste, basil, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the sauce for 20 minutes, stirring occasionally.
While the sauce simmers, pan-fry the sliced zucchini with the remaining olive oil until tender and slightly browned. Set aside.
In a small saucepan, cook the frozen peas in boiling water for 3-4 minutes until tender. Drain and set aside.
In a mixing bowl, whisk the ricotta, eggs, and half of the grated Parmesan cheese together. Season with a pinch of salt and pepper.
Roll out the chilled dough on a floured surface into a large, thin circle big enough to line your baking dish with overhang. Gently pressing it in, ensure there are no tears.
Begin layering the timballo: start with a layer of lasagna sheets, followed by a generous spread of meat sauce, a sprinkle of mozzarella, ricotta mixture, zucchini slices, and peas. Repeat until all ingredients are used, finishing with a layer of pasta and sauce.
Fold the overhanging dough over the top of the timballo, sealing it in place. If needed, roll out extra dough for a top crust and pinch the edges to seal completely.
Brush the top crust with olive oil and make a few small slits for steam to escape.
Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and crisp.
Allow the timballo to rest for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
7234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.3 g | 558% | |
| Saturated Fat | 219.4 g | 1097% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1682 mg | 561% | |
| Sodium | 9570 mg | 416% | |
| Total Carbohydrate | 526.0 g | 191% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 69.4 g | ||
| Protein | 331.7 g | 663% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 4174 mg | 321% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 6346 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
