Timballo Di Maccarun Molded Macaroni Casserole
Experience the culinary drama and indulgence of Timballo di Maccarun, a show-stopping molded macaroni casserole rooted in Italian tradition. This hearty dish combines tender macaroni, a flavorful meat sauce made with ground beef, Italian sausage, red wine, and fresh basil, and creamy cheeses including ricotta, mozzarella, and Parmesan—all encased in a delicate homemade pastry crust. Perfectly golden and crisp, the crust envelops layers of saucy pasta and cheese for a decadent, elevated comfort food experience. Ideal for celebrations or an impressive Sunday dinner, this recipe invites you to savor every bite of its rich, savory layers. With its bold flavors, stunning presentation, and versatile serving options, Timballo di Maccarun is guaranteed to take center stage at your table.
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Recipe Information
Ingredients
- 400 g Dried macaroni pasta
- 250 g Ground beef
- 250 g Italian sausage, casings removed
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 400 g Canned crushed tomatoes
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- 120 ml Red wine
- 10 leaves Fresh basil leaves, chopped
- 250 g Ricotta cheese
- 100 g Parmesan cheese, grated
- 150 g Mozzarella cheese, shredded
- 2 large Eggs
- 250 g All-purpose flour
- 120 g Unsalted butter, cubed and chilled
- 4 tbsp Chilled water
- 2 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Breadcrumbs
Instructions
To make the crust, combine all-purpose flour and 1 tsp of salt in a bowl. Add chilled butter and rub it into the flour until the mixture resembles coarse crumbs.
Add the eggs and chilled water, mixing gently to form a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Cook the macaroni pasta in a large pot of salted boiling water until just al dente, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
Stir in the minced garlic, ground beef, and Italian sausage. Cook until browned, breaking the meat into small pieces.
Deglaze the pan with red wine, then stir in the crushed tomatoes, tomato paste, 1 tsp of salt, and black pepper. Simmer the sauce for 20 minutes. Stir in the fresh basil and remove from heat.
In a large mixing bowl, combine ricotta cheese, half the Parmesan cheese, and the mozzarella cheese with the cooked pasta. Stir in half of the prepared meat sauce.
Preheat your oven to 190°C (375°F). Grease a round baking dish or springform pan and dust with breadcrumbs.
Roll out the chilled dough into a large circle, about 1/4-inch thick. Line the prepared pan with the dough, allowing the edges to overhang slightly.
Spoon half of the pasta mixture into the crust, spreading it evenly. Add a layer of the remaining meat sauce, then add the rest of the pasta mixture. Sprinkle the top with the remaining Parmesan cheese.
Fold the overhanging dough over the top of the filling and trim any excess. If desired, use extra dough for decorative patterns on top.
Brush the crust with beaten egg for a glossy finish. Cut a small hole or slit in the center of the crust to allow steam to escape.
Bake the timballo in the preheated oven for 40-45 minutes, or until the crust is golden brown.
Remove from the oven and allow it to rest for 10 minutes before unmolding. Slice and serve warm.
Nutrition Facts
Calories |
6855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.8 g | 477% | |
| Saturated Fat | 174.5 g | 872% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1372 mg | 457% | |
| Sodium | 11218 mg | 488% | |
| Total Carbohydrate | 594.6 g | 216% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 43.9 g | ||
| Protein | 281.8 g | 564% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 3640 mg | 280% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 4847 mg | 103% | |
*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.
