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brown Neapolitan rice timbale freshly unmolded on a white ceramic plate,

Sartù di Riso Napoletano (Neapolitan Rice Timbale)

A classic Neapolitan baked rice timbale with a golden crust, rich ragù filling, tiny meatballs, peas, and melted mozzarella. Each slice holds its shape, revealing savory layers that balance comfort, flavor, and show-stopping presentation. A true Sunday or holiday centerpiece.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 6 people
Course: Dinner, holiday dish
Cuisine: Italian, Neapolitan
Calories: 560
Ingredients Method Notes

Ingredients
  

  • Ingredients
For the Rice Base:
  • 2 cups Arborio or Carnaroli rice
  • 4 cups lightly salted water or broth
  • 2 –3 ladles of ragù sauce see below
  • 2 eggs beaten
  • ½ cup grated Parmesan cheese
  • 2 tbsp chopped parsley
  • Salt to taste
For the Ragù (can be made the day before):
  • 2 tbsp olive oil
  • ½ small onion finely chopped
  • 1 clove garlic minced
  • ½ lb ground beef
  • ½ lb Italian sausage casings removed
  • 1 cup tomato purée or crushed tomatoes
  • 1 tbsp tomato paste
  • ½ cup red wine optional
  • Salt and pepper to taste
For the Mini Meatballs (Polpettine):
  • ½ lb ground beef or pork
  • 2 tbsp grated Parmesan
  • 2 tbsp breadcrumbs
  • 1 egg
  • Salt and pepper to taste
  • Olive oil for frying
For the Filling:
  • 1 cup peas fresh or frozen, thawed
  • 1 cup diced mozzarella fiordilatte well drained
  • ½ cup sliced cooked sausage from the ragù
  • ½ cup mushrooms fresh or rehydrated dried mushrooms
  • 2 hard-boiled eggs quartered (optional)
For the Mold:
  • 2 tbsp softened butter or lard
  • ¼ cup fine breadcrumbs
  • Extra butter for topping

Method
 

Make the Ragù (the day before if possible):
  1. Heat olive oil in a pot. Sauté onion and garlic until soft. Add beef and sausage; brown well. Stir in wine and let it reduce. Add tomato purée and paste. Simmer on low for 1–2 hours until thick. Season to taste.
Make the Mini Meatballs:
  1. Combine meat, Parmesan, breadcrumbs, egg, salt, and pepper. Roll into hazelnut-sized balls. Fry in olive oil until golden. Drain on paper towels.
Par-Cook the Rice:
  1. In a large pot, heat water and a ladle of ragù. Add rice and cook about 12–14 minutes until slightly firm in the center. Drain any excess liquid and cool slightly.
Season and Bind the Rice:
  1. Fold in beaten eggs, Parmesan, parsley, and a bit of salt. Mix gently until evenly coated. Let cool completely.
Prepare the Filling:
  1. Mix the cooked meatballs, peas, mushrooms, and sausage slices with a ladle of ragù. Toss gently to coat everything with sauce.
Prepare the Mold:
  1. Generously butter a round baking mold (8–10 inches). Coat evenly with fine breadcrumbs. Shake out the excess.
Assemble the Timbale:
  1. Spread two-thirds of the rice along the bottom and up the sides of the mold.
  2. Layer mozzarella, filling mixture, and quartered eggs (optional).
  3. Seal with remaining rice, smooth the top, and sprinkle with breadcrumbs. Dot with butter.
Bake:
  1. Preheat oven to 350°F (175–180°C). Bake for 35–45 minutes until golden brown on top.
Rest and Unmold:
  1. Let the timbale rest for 10–15 minutes after baking.
  2. Place a plate over the mold, flip confidently, and tap gently to release. Slice with a serrated knife.
Serve:
  1. Serve warm with extra ragù sauce and grated Parmesan on the side.

Notes

  • Grease the mold well: butter and breadcrumbs are key to a clean release.
  • Let it rest: don’t skip the 10–15 minute rest before unmolding; it helps the timbale set.
  • Rice texture: taste the cooking liquid and make sure it’s savory before adding rice.
  • Make-ahead tip: ragù and meatballs can be made a day early for smoother prep.
  • Vegetarian version: replace meat with sautéed mushrooms, extra peas, and cheese.