Timballo di pasta, also known as pasta timbale, is a classic Italian dish that involves layering cooked pasta with various ingredients and baking it in the oven. My dear cousin from the Basilicata region shared this traditional Timballo recipe with me. This time, following her recipe, I filled it with a simple tomato sauce, mozzarella, and Parmigiano Reggiano. I then assembled it in a donut shape and covered it with slices of Prosciutto Crudo. The result was a delightful Timballo that you have to try to truly appreciate!

If you’re interested in other traditional Italian pasta recipes, check out the link provided here.

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RECIPE:

Timballo di Pasta

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INGREDIENTS

• 400g tagliatelle pasta
• 300ml tomato sauce – passata
• basil leaves
• half onion, finely chopped
• 2 mozzarella cheese
• 5-6 tbsp Parmigiano Reggiano
• 200g Prosciutto Crudo (shaved)

METHOD

Step 1

• Heat 2-3 tbsp of EVO oil in a saucepan over low heat. Add the onion and let it brown for a few minutes, stirring until soft and translucent. Then add the tomato sauce, basil, and salt.
• Cover and simmer over low-medium heat, occasionally stirring, until tomato sauce has thickened, about 15 minutes. While cooking the tomato sauce, if necessary, add a little water to prevent the sauce from drying out too much.

Step 2

• Fill a big pot with water and bring it to a boil. When it is boiling add salt (about 20g, or 3.5 tsp, for 3 lt of water). Cook the pasta in boiling water for half of the cooking time. Drain the pasta.

Step 3

• Line a donut-shaped baking tray (about 24cm diameter) with slices of Prosciutto Crudo, as seen in the picture below.

• Season the cooked tagliatelle with tomato sauce, and Parmigiano Reggiano. Mix carefully.
• Place the pasta mix in the donut-shaped baking tray, top with diced mozzarella, and cover with slices of Prosciutto crudo.

• Preheat the oven to 175 °C (on static oven).
• Bake for about 15-20 minutes, or until lightly golden brown.

TIP:

• Use any other type of pasta instead of Tagliatelle.
• Use any other lightly salted charcuterie in place of Prosciutto Crudo.