Timballo Spaghetti Casserole Food

TIMBALLO SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread olive oil into the bottom of a cast-iron skillet or large baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast-iron skillet. Top with mozzarella cheese in a layer and sprinkle with Parmesan cheese.
• Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.

EGGPLANT TIMBALLO WITH CAVATELLI

Steps:

• Preheat oven to 350 degrees F.
• Place the eggplant slices on top of a sheet tray lined with parchment or waxed paper. Drizzle with oil and season with salt and pepper. Bake in oven until it turns golden brown, about 20 minutes. Remove from oven and let it cool.
• Oil the bottoms and sides of 6 souffle dishes and layer 4 to 5 pieces of eggplant in a circular pattern into each souffle dish, letting excess drape out over the edge.
• Heat up the tomato sauce in a large saucepan. Then turn off flame. Reserve some tomato sauce for plating in a smaller pot.
• In a large pot with boiling salted water, cook the cavatelli pasta for 3 to 4 minutes, and drain.
• In the pot with the sauce, add the partially cooked cavatelli, mozzarella, and pecorino to the tomato sauce and cook over medium heat just to blend well. When hot, stir in the basil chiffonade. Spoon the pasta-sauce mixture into the souffle dishes and fold over the top with excess eggplant. Bake in oven for 4 to 5 minutes.
• To serve, spoon the remaining tomato sauce onto individual plates. Turn a finished timballo upside down onto a large spatula to remove it from the souffle dish, then carefully slide it onto the plates. Sprinkle with pecorino and garnish with a basil leaf.
• In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, bay leaf, and salt and pepper, to taste, in oil over moderate heat, stirring, until vegetables are softened. Stir in tomato paste and tomatoes with reserved juice.
• Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.

THE BEST SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

TIMBALLO

Steps:

• For meat sauce:
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, breaking up lumps with a fork, until no longer pink, about 5 minutes. Add onion and bay leaf and sauté, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add carrot, celery, and salt and sauté, stirring occasionally, until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring constantly, 1 minute, then add wine and deglaze by boiling, scraping up any brown bits, until most of liquid is evaporated, 1 to 2 minutes. Add tomato purée and sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool sauce and discard bay leaf.
• For pasta:
• Cook pasta in a 6- to 8-quart pot of boiling until al dente, then transfer with a skimmer to a colander to drain (do not rinse), reserving water in pot to cook chard. Cool pasta, spread in a baking pan, to warm.
• For chard in béchamel sauce:
• Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes, then transfer with skimmer to a bowl of ice and cold water. Drain chard and squeeze handfuls, then finely chop.
• Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute, then add milk in a slow stream, whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 5 minutes. Stir in chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove pan from heat.
• Assemble and bake timballo:
• Put oven rack in lower third of oven and preheat oven to 375°F.
• Oil soufflé dish and line bottom with a round of parchment paper, then oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle 1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then spoon half of meat sauce in an even layer over cheese. Arrange one third of remaining pasta over meat sauce in soufflé dish and top with all of chard, then another layer of pasta (about half of remainder). Sprinkle with remainder of cheeses, then spoon remaining meat sauce over cheese. Top with remaining pasta. (You may have pasta left over.) Cover pasta with an oiled round of parchment (oiled side down) and cover dish with foil.
• Bake in a in wide 6- to 8-quart pot until bubbling and a metal skewer or thin knife inserted in center of timballo comes out hot to the touch, about 1 hour. Remove soufflé dish from water bath and let stand, covered, 15 minutes. Remove foil and parchment and run a knife around edge of timballo to loosen, then invert a platter over soufflé dish and invert timballo onto platter. Remove soufflé dish and remaining parchment.

TIMBALLO

Steps:

• Preheat oven to 375 degrees F.
• Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry.
• Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan. Place a layer of pasta to cover bottom of pan. Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Ladle a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering, until there are 3 layers of each. Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce. Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.
• Bake approximately 30 minutes. Let stand for about 10 minutes before serving.
• Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour.
• Bring the milk to a simmer in a saucepot. In a saute pan, combine the melted butter with the flour to make roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside.
• Melt the butter in a saute pan. Add the veal and cook until brown and cooked through. Season with salt, pepper, and nutmeg. Drain off excess liquid and set aside.

TIMBALLO DI MACCARUN (MOLDED MACARONI CASSEROLE)

Steps:

• In a bowl, gently combine the ground meats.
• In a separate bowl of water, dip the bread slices just until softened, then squeeze out the water, crumble the bread, and add to the meats along with the eggs, herbs, salt, pepper, and Parmigiano-Reggiano cheese.
• Mix just to combine the ingredients.
• Set aside.
• In a separate bowl, combine the cooked macaroni with the remaining cheeses and 1 cup of tomato sauce.
• Set aside.
• Grease the bottom and sides of a 9-inch springform pan with olive oil.
• Cut a piece of parchment paper to fit the bottom of the pan.
• Place the slices of prosciutto or pancetta in the bottom of the pan in a spoke-like or circle fashion.
• Cover the slices and sides of the pan with about two thirds of the meat mixture.
• Make sure there are no gaps.
• Gently fill the center of the pan with the macaroni mixture, patting it down firmly.
• With a rolling pin, roll the remaining meat mixture between 2 sheets of waxed paper to fit the top of the pan.
• Remove 1 sheet of the waxed paper and invert the meat over the top of the pan.
• Carefully pull back the remaining sheet of waxed paper.
• Neatly press the edges of the meat all the way around the pan, making sure that there are no gaps.
• Preheat the oven to 350ºF.
• Cover the top of the pan tightly with a piece of aluminum foil.
• Place the pan on a baking sheet and bake for 30 minutes, covered.
• Remove the foil and bake 15 minutes longer, or until the meat is browned on top.
• Remove the pan from the oven.
• Run a knife around the edges of the pan.
• Place a serving platter over the pan and invert onto the platter.
• With a potholder, carefully release the spring and lift off the sides of the pan.
• Remove the bottom of the pan and the parchment paper.
• Let the timballo cool for 5 to 10 minutes.
• Serve the timballo cut into wedges and pass extra tomato sauce on the side.