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Sliced timballo di anelletti palermitani showing pasta, beef ragu, and caciocavallo inside a fried eggplant crust

Timballo di Anelletti Palermitani: Sicilian Baked Pasta

A molded Sicilian baked pasta of anelletti, beef ragu, peas, and caciocavallo, lined with fried eggplant and baked until it holds a firm slice.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Main Course (Pasta)
Cuisine: Sicilian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the eggplant shell
  • 2 eggplant medium; sliced into 1/2 cm rounds
  • 1 tbsp coarse salt for draining eggplant
  • 500 ml vegetable oil for frying
For the ragu
  • 2 tbsp olive oil
  • 1 onion medium; finely chopped
  • 400 g ground beef or half beef, half pork
  • 700 g tomato passata
  • 1 bay leaf
  • 1 pinch sugar
  • salt and black pepper to taste
For the timballo
  • 500 g anelletti pasta or ditalini
  • 150 g frozen peas
  • 250 g caciocavallo cheese cut into small cubes
  • 100 g pecorino romano grated
  • 2 eggs large; beaten
  • 60 g dry breadcrumbs for coating the mold
  • 1 tbsp olive oil for greasing

Method
 

Prep the eggplant
  1. Slice eggplant into 1/2 cm rounds, salt generously, and drain in a colander for 30 minutes.
  2. Pat slices dry with paper towels.
  3. Fry in batches in 175 C / 350 F oil until golden on both sides, about 2 to 3 minutes per side, then drain on paper towels.
Make the ragu
  1. Heat olive oil in a large skillet over medium heat and cook the onion 5 minutes until soft.
  2. Add ground beef, breaking it up, and cook until no pink remains and it reaches 160 F / 71 C, about 8 minutes.
  3. Stir in tomato passata, bay leaf, sugar, salt, and pepper. Simmer uncovered 35 minutes, stirring occasionally, until thickened.
Cook the pasta and assemble
  1. Bring a large pot of salted water to a boil and cook anelletti 2 to 3 minutes less than the package directs, then drain.
  2. In a large bowl, combine pasta with two-thirds of the ragu, peas, caciocavallo cubes, pecorino, and beaten eggs. Toss well.
  3. Grease a 24 cm springform pan with olive oil and coat with breadcrumbs, tapping out excess.
  4. Line the bottom and sides with fried eggplant slices, overlapping slightly.
Bake and finish
  1. Fill the mold with the pasta mixture, pressing down firmly with the back of a spoon.
  2. Top with remaining ragu, another layer of eggplant slices, and a sprinkle of breadcrumbs.
  3. Bake at 180 C / 350 F for 30 to 35 minutes until the top is golden and the edges pull slightly from the pan.
  4. Let rest 10 to 15 minutes before releasing the springform and unmolding onto a plate.

Notes

  • Cook ground beef until no pink remains and it reaches 160 F / 71 C for food safety.
  • Salt eggplant slices ahead so they drain while you make the ragu.
  • Undercook the pasta since it finishes cooking in the oven.
  • Let the timballo rest fully before unmolding, it firms up as it cools.