Timballo Di Maccarun Molded Macaroni Casserole Recipes

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TIMBALLO SPAGHETTI CASSEROLE



Timballo Spaghetti Casserole image

I came home from a local restaurant and recreated this delicious dish. We serve it with a side salad and crusty bread.

Provided by Tom Wyant

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 11

1 tablespoon olive oil
1 (16 ounce) package spaghetti
2 (24 ounce) jars marinara sauce
3 cups cooked chicken breast meat, diced
1 large onion, diced
1 (7 ounce) package of sliced pepperoni, diced
1 green pepper, diced
1 (5 ounce) can mushroom pieces, drained
1 (3 ounce) can sliced black olives, drained
3 cups shredded mozzarella cheese
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread olive oil into the bottom of a cast-iron skillet or large baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  • Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast-iron skillet. Top with mozzarella cheese in a layer and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.

Nutrition Facts : Calories 671.5 calories, Carbohydrate 68 g, Cholesterol 84.1 mg, Fat 27.3 g, Fiber 8.1 g, Protein 36.7 g, SaturatedFat 10.1 g, Sodium 1563.5 mg, Sugar 16.8 g

TIMBALLO



Timballo image

Categories     Cheese     Pasta     Tomato     Bake     Kid-Friendly     Sausage     Fall     Winter     Chard     Gourmet     Small Plates

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 27

For meat sauce
1 1/2 tablespoons extra-virgin olive oil
1/2 lb sweet Italian sausage meat (remove casings if in links)
1 medium onion, finely chopped
1 Turkish or 1/2 California bay leaf
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
1 tablespoon tomato paste
1/2 cup dry red wine
1 (14- to 15-oz) can whole tomatoes in juice, forced with juices through a food mill (1 1/2 cups)
Pinch of sugar
For pasta
3/4 lb ziti
For chard in béchamel sauce
1 lb green Swiss chard, stems and center ribs discarded and leaves coarsely chopped (4 cups)
1 1/2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup whole milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
4 oz fresh mozzarella (not unsalted), cut into 1/2-inch cubes (scant 1cup)
Special Equipment
a 2-qt soufflé dish; parchment paper; a 6- to 8-qt wide pot

Steps:

  • For meat sauce:
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes. Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes. Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool sauce and discard bay leaf.
  • For pasta:
  • Cook pasta in a 6- to 8-quart pot of boiling until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. Cool pasta, spread in a baking pan, to warm.
  • For chard in béchamel sauce:
  • Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. Drain chard and squeeze handfuls, then finely chop.
  • Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat.
  • Assemble and bake timballo:
  • Put oven rack in lower third of oven and preheat oven to 375°F.
  • Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. Arrange one third of remaining pasta over meat sauce in soufflé dish and top with all of chard, then another layer of pasta (about half of remainder). Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. Top with remaining pasta. (You may have pasta left over.) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil.
  • Bake in a in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. Remove soufflé dish from water bath and let stand, covered, 15 minutes. Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. Remove soufflé dish and remaining parchment.

TIMPANO DI MACCHERONI (THE MYTHIC PASTA DOME)



Timpano Di Maccheroni (The Mythic Pasta Dome) image

Description:Notes from Mario Batali: "anyone who has seen Stanley Tucci's cinematic masterpiece, Big Night, will remember Primo's rendition of this classic, which takes its name from a large drum. My version differs from that one in many ways, but like it, it makes for a dramatic presentation. Surprisingly, it is not nearly as tricky to prepare as it looks. Except for the rigatoni, you can prepare the whole thing the day before; just blanch the pasta and assemble the dish in the afternoon before your guests arrive. It can then rest in the refrigerator for several hours before the final cooking. You will need a 4 quart metal mixing bowl for the final assembly. from s'kat: It was two years before I finally found an occasion I could whip this out for. I did all of my prep work in the weeks preceding the recipe, freezing the components as I went along. The day of the assembly, I only had to make the besciamella sauce, which took mere minutes. I also cheated, in that I! didn't make fresh pasta, I bought some from a local Italian deli. Although this didn't come out exactly perfectly, I'm posting it in the hopes that someone else who may want to make this can help me figure out the proper baking times. When I pulled it out, it wasn't warm enough in the middle. I kept it going for at least another 30 minutes, even turning up the temperature towards the end. Additionally, when I went to cut my first wedge and pull it out, the pasta collapsed when free of the dome, instead of sticking together. It still tasted incredible, and there were audible gasps when I hauled this sucker out to the dining room. It is my intention to make it at least once a year, from now on. Have fun!

Provided by skat5762

Categories     One Dish Meal

Time P1DT1h30m

Yield 1 timpano

Number Of Ingredients 14

2 1/2 cups all-purpose flour
6 ounces butter or 6 ounces vegetable shortening
4 egg yolks
1/2 teaspoon kosher salt ((end of dough ingredients)
2 tablespoons unsalted butter
1 1/2 cups toasted breadcrumbs (4 ounces)
2 lbs rigatoni pasta or 2 lbs ziti pasta
2 tablespoons extra virgin olive oil
2 1/2 cups ragu napoletano neapolitan meat pasta sauce (I use Ragu Napoletano (Neapolitan Meat Sauce))
2 cups freshly grated parmigiano-reggiano cheese
1 -1 1/2 cup besciamella bechamel sauce (I use Besciamella Sauce)
1/2 lb prosciutto, crudo cut into 1/4 inch dice
3 gratings nutmeg
12 polpette alla napoletana neapolitan meatballs (use Polpette Alla Napoletana (Neapolitan Meatballs))

Steps:

  • To make the dough: Place the flour on a wooden work surface, make a well in the top.
  • Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water.
  • Mix well with the tips of your fingers to form a lumpy mass.
  • Bring together as a dough and knead for 4-5 minutes.
  • Wrap in plastic and set aside.
  • Preheat oven to 375-degrees.
  • Roll out pasta to a large circle ¼-inch thick.
  • Butter the metal bowl and dust thickly with the toasted bread crumbs.
  • Line the buttered dish completely with the sheet of pasta, with a 1 ½-inch edge overhang.
  • Boil 6 quarts of water in a large pasta pot, then add 2 Tablespoons of salt.
  • Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions state.
  • Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.
  • Toss with olive oil, and set aside.
  • Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside.
  • Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg.
  • (Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly.
  • Sprinkle with some of the grated Parmigiano, I added a good layer.
  • Arrange the meatballs on top in an even layer, and press down again.
  • Sprinkle with more Parmigiano.
  • Spread the meat-sauced pasta over the meatballs and press down gently.
  • Fold the extra pasta over the whole thing, and press gently to seal.
  • Cover the open top with foil and bake for 1 hour 20 minutes.
  • Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.
  • Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl.
  • (Mine slid right out without a problem.) Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.

TOMATO MACARONI CASSEROLE



Tomato Macaroni Casserole image

I dress up cooked macaroni with four flavorful ingredients. This dish is one of my husband's favorites. - Karen Smith, Thornton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

4 cups cooked elbow macaroni
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup shredded Colby-Monterey Jack cheese, divided
6 bacon strips, cooked and crumbled

Steps:

  • In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer. , Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 369 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 739mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.

TIMBALLO DI MACCARUN (MOLDED MACARONI CASSEROLE)



Timballo Di Maccarun (Molded Macaroni Casserole) image

This recipe is from NELLA CUCINA. In this recipe the familiar elbow shape is used to make an impressive molded casserole called a timballo.

Provided by TishT

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

3/4 lb round beef sirloin
1/2 lb ground veal
2 slices stale bread
2 large eggs, slightly beaten
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
salt and pepper
2/3 cup grated parmigiano-reggiano cheese
4 cups cooked elbow macaroni (2 cups dry)
1 1/2 cups diced mozzarella cheese
1/2 cup diced provolone cheese
2 1/2 cups tomato sauce, plus extra as needed
olive oil, for greasing pan
7 slices lean prosciutto or 1/4 lb pancetta

Steps:

  • In a bowl, gently combine the ground meats.
  • In a separate bowl of water, dip the bread slices just until softened, then squeeze out the water, crumble the bread, and add to the meats along with the eggs, herbs, salt, pepper, and Parmigiano-Reggiano cheese.
  • Mix just to combine the ingredients.
  • Set aside.
  • In a separate bowl, combine the cooked macaroni with the remaining cheeses and 1 cup of tomato sauce.
  • Set aside.
  • Grease the bottom and sides of a 9-inch springform pan with olive oil.
  • Cut a piece of parchment paper to fit the bottom of the pan.
  • Place the slices of prosciutto or pancetta in the bottom of the pan in a spoke-like or circle fashion.
  • Cover the slices and sides of the pan with about two thirds of the meat mixture.
  • Make sure there are no gaps.
  • Gently fill the center of the pan with the macaroni mixture, patting it down firmly.
  • With a rolling pin, roll the remaining meat mixture between 2 sheets of waxed paper to fit the top of the pan.
  • Remove 1 sheet of the waxed paper and invert the meat over the top of the pan.
  • Carefully pull back the remaining sheet of waxed paper.
  • Neatly press the edges of the meat all the way around the pan, making sure that there are no gaps.
  • Preheat the oven to 350ºF.
  • Cover the top of the pan tightly with a piece of aluminum foil.
  • Place the pan on a baking sheet and bake for 30 minutes, covered.
  • Remove the foil and bake 15 minutes longer, or until the meat is browned on top.
  • Remove the pan from the oven.
  • Run a knife around the edges of the pan.
  • Place a serving platter over the pan and invert onto the platter.
  • With a potholder, carefully release the spring and lift off the sides of the pan.
  • Remove the bottom of the pan and the parchment paper.
  • Let the timballo cool for 5 to 10 minutes.
  • Serve the timballo cut into wedges and pass extra tomato sauce on the side.

Nutrition Facts : Calories 512.1, Fat 20, SaturatedFat 9.5, Cholesterol 131.7, Sodium 828.1, Carbohydrate 49.1, Fiber 3, Sugar 4.8, Protein 32.8

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