Italian Pasta Recipes


Timballo di anelletti  is a traditional dish with its own rules to follow, but at the same time it leaves freedom to fantasy, an ancient and modern dish, timeless.

It is a dish that cannot be missed during holidays, it can be served on Ferragosto (August holiday) or Christmas, it has no season!


This dish, like many traditional Sicilian dishes, was created to reuse leftovers.

This is demonstrated by the fact that in preparing it it is common to put in everything.

There are many versions which include among the ingredients boiled eggs, scamorza cheese or other cheeses and even salami and diced cooked ham.






  • 17 oz of Anelletti (Sicilian Rings Pasta)
  • 1 cup of breadcrumbs to coat the pan
  • 1 tsp of extra virgin olive oil to moisten the pan
  • béchamel sauce (optional)
  • 1 cup of grated Parmigiano Reggiano cheese


For the meat sauce:

  • 21 oz of veal, minced
  • 8 oz of peas, frozen
  • 3 cups of tomato puree (Passata)
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 2 tbsp extra virgin olive oil
  • 1/2 glass dry white wine
  • salt and pepper to taste




Preparation of the sauce:

Prepare the sauce by starting with sautéing onion, celery and carrots in extra virgin olive oil.

I recommend chopping the vegetables in the mixer to have everything very thin.

Add a pinch of salt to the sauté and when it begins to sizzle add the ground meat.

Grind the meat well with a wooden spoon and stir for ten minutes together with the bottom of the sauté so that it is well colored.

Deglaze with the white wine and, as soon as the alcohol has evaporated, add another pinch of salt and a little pepper, then the tomato puree.

Stir well and leave to cook over low heat for twenty minutes.

After this time you can add the peas.

Then continue cooking, still over low heat, for another forty minutes.


Preparing the timballo

Cook the anelletti in well boiled and salted water for a third of its cooking time.

Then drain it well and off the heat, and add it to the meat sauce.

Mix everything together well!

Add the grated Parmesan cheese and a third of the béchamel (optional) to the pasta.

Then stir to mix the ingredients well.

Grease a round baking dish with oil and sprinkle it with breadcrumbs, then pour in all the pasta.

Finish with a thick layer of bechamel sauce (optional)

Sprinkle the surface of the timballo with a veil of grated Parmesan cheese, then place the pan in a ventilated oven, preheated to 356 F, for 40 minutes, that is, until a nice golden crust forms.

Let rest 30 minutes before serving.



Anelletti al forno (baked anelletti) are traditionally prepared in a round aluminum baking dish, which is also useful for preparing other timbales.

The particular format of this pasta allows the seasoning to penetrate every corner of the timbale.

Anelletti, also known as Sicilian rings, are commercially produced by renowned pasta makers.

The most traditional version of timballo  foresees the use of only grated cheese and no béchamel.




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