The Baked Pasta Timbale in crust is a rich and hearty main dish perfect for Sunday family meals, and why not, for recycling leftover pasta perhaps from the day before or a festive day.
Think of Christmas when you make lots of first courses, and inevitably some pasta is left over? So this Baked Pasta Timbale in Crust will be perfect for reusing it.
You can use shortcrust pastry, or crazy dough, or even savory shortcrust pastry rolled thinly, and you can also make a ragù to perfection or like in this recipe, make a quick sauce with ground meat and peas.
In short, everyone always loves timbale, and it always pleases everyone, and if you happen to have a vegetarian guest, don’t hesitate, prepare the lentil ragù to dress the baked pasta timbale in crust.
Below I leave you other delicious crust recipes, and then, as always, right below the photo, we will find out how to prepare this crust timbale!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 35 Minutes
- Portions: 8 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Baked Pasta Timbale in crust
- 1.1 lbs rigatoni
- 10.6 oz mozzarella
- 1.75 oz grated Parmesan cheese
- 1.1 lbs shortcrust pastry
- 10.6 oz ground beef (or mixed beef and pork)
- 5.6 oz peas (freshly cooked or frozen)
- 14.1 oz tomato passata
- 1 onion (small)
- 3 tbsp extra virgin olive oil
- 2 pinches salt
- to taste black pepper (freshly ground)
- 1 glass red wine
Tools
- 1 Tart Pan conical 10-inch
- 1 Frying Pan
- 1 Pot
- 1 Kitchen Scale
Preparation of Baked Pasta Timbale in Crust
First, prepare the shortcrust pastry, the crazy dough, or the savory shortcrust pastry. If you prefer, you can use ready-made packages from the refrigerated section.
To prepare the Baked Pasta Timbale in Crust, first make the sauce by finely chopping the onion.
Sauté it in a wide pan until it becomes transparent, then incorporate the ground beef.
Deglaze with the red wine, allowing it to evaporate, add the peas (even frozen), season with salt and pepper, and cook over medium-low heat.
This quick sauce will only need 20 minutes of cooking.
In the meantime, while the sauce is cooking, bring a pot of slightly salted water to a boil.
Once boiling, add the pasta and cook it for the time indicated on the package.
Drain it into the pan where you cooked the sauce and mix well to allow it to absorb the flavors.
Set aside.
At this point, roll out the prepared shortcrust pastry. Divide the dough into 2 parts and roll it out with a rolling pin.
Preheat the oven to 356°F in static mode, line a high-edge mold of 10 inches in diameter, and line it with the shortcrust pastry.
Pour half of the pasta with sauce, top with the mozzarella cut into cubes, then the remaining sauced rigatoni.
Sprinkle with the grated cheese and cover with the other sheet.
Seal the edges well and with scissors make a cross cut on the surface, opening the flaps outward, allowing steam to escape.
Brush the Baked Pasta Timbale in Crust with a lightly beaten egg, or with milk, and bake.
Bake on the middle shelf for 40/45 minutes, checking the degree of browning because every oven is different.
Remove from the oven, allowing it to rest a few minutes before serving.
How to store the Baked Pasta Timbale in Crust
You can store it in the refrigerator for 1 day, otherwise, if prepared in advance, it can be frozen.
