Timballo di Anelletti al Forno Veloce
Timballo di Anelletti al Forno Veloce·(teem-BAHL-lo dee ah-nel-LET-tee ahl FOR-no veh-LOH-cheh)
Hyphenated Holidays: Sicilian-American Gatherings
In Palermo, this baked pasta is the undisputed king of the Sunday table, usually demanding hours of slow-simmering and intricate eggplant architecture. But for a Tuesday night in an Ohio suburb, memory relies on a more practical magic. We build a rapid thirty-minute meat sauce, skip the béchamel like a proper native, and rely on the sharp pull of provolone and a heavy dusting of breadcrumbs against a hot pan to deliver that non-negotiable, golden crust. It is a structurally sound, profoundly comforting pasta pie that tastes exactly like home, engineered for the time you actually have.
Ingredients
- extra-virgin olive oil2 tbsp
- yellow onion1 med
- carrot1 med
- celery1 stalk
- ground beef chuck1/2 lb
- ground pork1/2 lb
- dry red wine1/2 cup
- double-concentrated tomato paste2 tbsp
- tomato puree24 oz
- frozen sweet peas1 cup
- kosher salt and black pepperto taste
- anelletti pasta1 lb
- unsalted butter1 tbsp
- fine unseasoned dry breadcrumbs1/2 cup
- sharp provolone cheese1 1/2 cup
- low-moisture whole milk mozzarella1 1/2 cup
- pecorino romano1/2 cup
Method
- 01
Build the savory foundation for the sauce.
Heat the olive oil in a large heavy-bottomed pot over medium heat, then sauté the diced onion, carrot, and celery until translucent before adding the beef and pork.
- 02
Toast the tomato paste in the rendered fat.
Break the meat apart with a wooden spoon until browned, then push it to the edges and let the tomato paste fry in the center for a minute to mimic the depth of traditional sun-dried extract.
- 03
Deglaze and simmer the quick ragù.
Pour in the red wine, scraping up any browned bits, and let it evaporate almost entirely before adding the tomato puree.
- 04
Sweeten the sauce with peas.
Reduce the heat to low, cover partially, and simmer for twenty minutes before stirring in the frozen peas and seasoning generously with salt and pepper.
- 05
Severely undercook the pasta.
Boil the anelletti in heavily salted water for exactly three to four minutes less than the package instructs, ensuring it stays firm enough to absorb the sauce in the oven without turning to mush.
- 06
Assemble the pasta cake mixture.
Toss the drained anelletti with three-quarters of the meat sauce in a large bowl, let it cool slightly, then fold in the cubed provolone, mozzarella, and half the pecorino.
- 07
Build the essential breadcrumb crust.
Rub a 9x13-inch baking dish generously with butter and shake the breadcrumbs around until the bottom and sides are coated in a thick, even layer.
- 08
Pack the timballo and bake.
Press the cheesy pasta mixture firmly into the prepared dish to compact it, spread the remaining sauce on top, and finish with the rest of the pecorino and a final dusting of breadcrumbs before baking at 375°F for thirty minutes.
- 09
Exercise patience and let the dish rest.
Remove the baking dish from the oven and let it sit on the counter for fifteen minutes so the molten cheeses stabilize and the starches set, allowing you to slice it cleanly like a cake.
Notes
Finding the right pasta shape is worth the effort.
Anelletti rings are crucial because their geometry physically traps the meat sauce and peas. If you absolutely cannot find them, ditalini is the next best option.
The crust is non-negotiable.
Do not skip heavily greasing the pan and dusting it with fine breadcrumbs. This creates the golden, crunchy exterior that defines a proper Palermitan baked pasta.