📝 About This Recipe
A centerpiece of Southern Italian culinary heritage, the Timballo di Maccheroni is a magnificent pasta dome that dates back to the aristocratic kitchens of the 18th century. This architectural marvel features a rich, slow-cooked Neapolitan ragù, savory meatballs, and creamy mozzarella, all encased in a golden, buttery crust of shortcrust pastry or breadcrumbs. It is a celebratory dish that balances rustic heartiness with a refined elegance, making it the ultimate showstopper for any festive gathering.
🥗 Ingredients
The Ragù and Meatballs
- 1 lb Ground Beef (80/20) (divided: half for ragù, half for meatballs)
- 2 links Italian Sausage (casings removed)
- 28 oz Canned San Marzano Tomatoes (crushed by hand)
- 1 large Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 3 tablespoons Extra Virgin Olive Oil
The Pasta and Filling
- 1 lb Maccheroni or Ziti (broken into smaller pieces if long)
- 8 oz Fresh Mozzarella (cubed and drained of excess moisture)
- 1/2 cup Pecorino Romano (freshly grated)
- 3 pieces Hard-Boiled Eggs (sliced)
- 1/2 cup Frozen Peas (blanched)
The Crust and Assembly
- 4 tablespoons Unsalted Butter (softened for greasing)
- 1 cup Fine Breadcrumbs (for lining the mold)
- 2 pieces Eggs (beaten, to bind the pasta)
- 1/4 cup Fresh Basil Leaves (torn)
👨🍳 Instructions
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1
Begin the ragù by heating olive oil in a Dutch oven over medium heat. Sauté the onion and half the minced garlic until translucent, about 5-7 minutes.
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2
Add half of the ground beef and the crumbled sausage to the pot. Brown the meat thoroughly, breaking it into small bits until caramelized.
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3
Pour in the crushed San Marzano tomatoes. Season with salt and pepper, lower the heat to a simmer, and cook uncovered for 90 minutes until thick and rich.
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4
While the sauce simmers, prepare 'polpettine' (tiny meatballs) with the remaining ground beef, garlic, a pinch of Pecorino, and salt. Roll them into marble-sized spheres.
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5
Fry the tiny meatballs in a separate skillet with a touch of oil until golden brown on all sides. Set aside on a paper towel.
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6
Preheat your oven to 375°F (190°C). Generously coat a deep 9-inch springform pan or a traditional 'zuccotto' mold with softened butter.
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7
Add the breadcrumbs to the mold, shaking it to ensure the bottom and sides are completely coated. Tap out any excess.
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8
Boil the maccheroni in salted water for exactly half the time recommended on the package; the pasta must be very 'al dente' as it will finish cooking in the oven.
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9
Drain the pasta and return it to the pot. Toss with two ladles of the ragù and the two beaten eggs. The eggs will act as the 'glue' for the structure.
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10
Layer one-third of the pasta into the bottom of the prepared mold. Top with half of the meatballs, mozzarella cubes, egg slices, peas, and a dusting of Pecorino.
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11
Repeat with another layer of pasta and the remaining fillings, finishing with a final layer of pasta on top. Press down firmly with a spatula to compress the layers.
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12
Spoon a bit more ragù over the top and sprinkle with a final layer of breadcrumbs and dots of butter.
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13
Bake for 45-50 minutes until the top is deeply golden and the edges are bubbling.
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14
CRITICAL STEP: Remove from the oven and let the Timballo rest in the mold for at least 20 minutes. This allows the proteins to set so it doesn't collapse when unmolded.
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15
Run a thin knife around the edge, place a serving platter over the top, and confidently invert the Timballo. Slice into wedges like a cake and serve with the remaining warm ragù.
💡 Chef's Tips
Always undercook the pasta by 4-5 minutes; it absorbs the sauce during the bake and stays firm rather than mushy. Use a high-quality springform pan if you are a beginner, as it makes the unmolding process much safer. Don't skip the resting period; 20 minutes is the difference between a beautiful standing dome and a pile of loose pasta. For a more decadent version, you can line the mold with thin slices of fried eggplant instead of breadcrumbs. Ensure your mozzarella is well-drained or use 'low-moisture' mozzarella to prevent the dish from becoming watery.
🍽️ Serving Suggestions
Pair with a full-bodied Southern Italian red wine like an Aglianico or a Primitivo. Serve with a crisp arugula and fennel salad dressed in lemon vinaigrette to cut through the richness. A side of roasted rapini with chili flakes provides a nice bitter contrast to the sweet tomato ragù. Offer extra freshly grated Pecorino Romano and red pepper flakes at the table. Finish the meal with a light lemon sorbet to cleanse the palate after this hearty course.