🥧 Timballo di Anelletti
Timballo di anelletti is a Sicilian baked pasta cake made with small ring-shaped anelletti tossed in meat ragù with peas and cubes of mozzarella, bound with egg and baked in a breadcrumb-lined mould. It comes out with a crisp golden crust and a soft, saucy, layered inside. It is cut into wedges and served warm or at room temperature.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g anelletti pasta
- 700 g beef ragù (minced beef cooked in tomato sauce)
- 200 g peas
- 200 g mozzarella, diced
- 2 eggs, beaten
- 50 g breadcrumbs
- 1 tbsp olive oil, salt
Method
- Cook the anelletti in salted water until just underdone, then drain.
- Mix the pasta with the ragù, peas, mozzarella and beaten eggs.
- Oil a round mould and coat it well with breadcrumbs.
- Pack in the pasta mixture, press down and sprinkle the top with more breadcrumbs.
- Bake at 180 °C for 40–45 minutes until crisp and golden.
- Rest 15 minutes, then turn out and slice into wedges.
How to make it lighter
- Make the ragù with lean minced beef and skim off the fat after simmering.
- Use reduced-fat mozzarella or cut the amount by a third.
- Cut 8 wedges instead of 6 and serve with a large green salad.
History
Anelletti al forno is a classic of Palermo, traditionally baked for Sunday lunches and summer feast days such as Ferragosto. The dish reflects the grand baked pasta timbales of Sicilian aristocratic cooking that later spread to home kitchens.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →