World Flavors Cookbook

Maccheroni al Forno (Timballo)

Name: Maccheroni al Forno (Timballo)
Cook time: 45 min
Cuisine: Italy
Ingredients: 500g rigatoni or ziti; 500g meat ragu (beef and pork); 300ml bechamel sauce; 200g mozzarella, diced; 100g Parmesan, grated; 3 hard-boiled eggs, sliced (optional); Olive oil

A festive baked pasta drum — rigatoni with meat ragu, bechamel, and mozzarella, baked into a golden crust.

Cuisine: Italy

Ingredients

500g rigatoni or ziti
500g meat ragu (beef and pork)
300ml bechamel sauce
200g mozzarella, diced
100g Parmesan, grated
3 hard-boiled eggs, sliced (optional)
Olive oil

Instructions

Cook pasta until very al dente. Toss with ragu.
Layer in a buttered baking dish: pasta, mozzarella, egg slices, pasta.
Pour bechamel over the top layer.
Sprinkle with Parmesan.
Bake at 180C for 35-40 minutes until golden crust forms.