TIMBALLO DI ANELLETTI: SICILIAN BAKED PASTA

A True Taste of Palermo’s Culinary Tradition

Sicilian baked pasta, or pasta ‘o furnu, is more than just a dish—it’s a celebration of flavors, family, and tradition.

This rustic timballo is a symphony of rich ragù, cured meats, cheeses, eggs, and eggplant, all bound together by Sicily’s iconic anelletti pasta.

Golden and crisp on top, tender and flavorful inside, this dish is a masterpiece of Sicilian cuisine.

Whether served at a spring picnic, an outdoor lunch, or a seaside gathering, this dish is the undisputed star of Sicilian tables. In Palermo, it’s said you can spot Sicilian families at the beach simply by the aroma of timballo di anelletti drifting through the air—it’s a recipe that carries both heritage and heart.

Preparation Time

• Prep: 1 hour

• Cook: 35 minutes

• Servings: 12–14

Ingredients

For 2.2 lbs (1 kg) of Anelletti Pasta

Ragù

• 12 oz (350 g) ground veal

• 12 oz (350 g) ground pork

• 6 cups (1.5 liters) tomato purée

• 2 tbsp tomato paste (triple concentrated)

• 1 cup (200 g) frozen peas

• 1 carrot, diced

• 1 celery stalk, diced

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 bay leaves

• 1 cup (240 ml) white wine

• Salt & pepper to taste

• Freshly grated nutmeg, to taste

• 1 tsp sugar (optional)

• 3 tbsp (50 g) butter

• Extra virgin olive oil, as needed

Topping & Filling

• 3.5 oz (100 g) Neapolitan salami, diced

• 7 oz (200 g) cooked ham, diced

• 5 oz (150 g) provola cheese, cubed

• 9 oz (250 g) fresh tuma cheese (or mozzarella), sliced

• 4 hard-boiled eggs, quartered

• 2 medium black eggplants

• 3.5 oz (100 g) aged caciocavallo cheese, grated

• 3 eggs, beaten

• 3 tbsp (50 g) butter

• Peanut oil, for frying

Instructions

Step 1 – Make the Ragù

1. Chop onion, garlic, celery, and carrot for the soffritto.

2. In a large pan, melt butter with a drizzle of olive oil, then sauté the vegetables until fragrant.

3. Add the ground veal and pork, breaking it apart as it cooks. Season with salt, pepper, and nutmeg.

4. Deglaze with white wine and let it evaporate. Stir in the peas.

5. Dissolve tomato paste in a glass of hot water and add to the pan. Stir in tomato purée.

6. Add bay leaves and let simmer, uncovered, for at least 1 hour until rich and reduced. Adjust seasoning and add sugar if needed.

Step 2 – Prepare the Fillings

1. Cut eggplants into cubes, salt them for 30 minutes, then rinse, pat dry, and fry in hot peanut oil until golden. Set aside.

2. Hard boil the eggs, peel, and cut into quarters.

3. Dice the salami and provola cheese. Slice the fresh tuma (or mozzarella).

Step 3 – Cook the Pasta

1. Cook anelletti in salted boiling water with 1 tbsp olive oil for about 8 minutes (slightly under al dente).

2. Drain and transfer to a large bowl—do not rinse. Mix with a knob of butter.

3. Beat the eggs, reserve 2 tbsp, and mix the rest into the pasta along with the grated caciocavallo cheese.

4. Stir in part of the ragù, diced salami, ham, provola, and fried eggplant. Reserve 2 ladles of ragù.

Step 4 – Assemble the Timballo

1. Preheat oven to 350°F (180°C).

2. Mix the reserved ragù with the 2 tbsp beaten eggs.

3. In a deep greased baking dish, spread half of the seasoned anelletti.

4. Arrange the hard-boiled eggs and tuma slices on top.

5. Cover with the remaining pasta and level the surface.

6. Spread the ragù–egg mixture evenly over the top.

Step 5 – Bake to Perfection

1. Bake for about 30 minutes, until the top is golden and crisp.

2. Let rest for at least 15 minutes before serving—this helps the timballo hold its shape when cut.

Tips & Tricks

• Eggplant alternative: If you don’t want to fry, you can grill the eggplant cubes for a lighter version.

• Cheese swap: Tuma cheese can be replaced with fresh mozzarella or ricotta salata for a different Sicilian touch.

• Make ahead: Prepare and assemble the timballo the day before, then bake it fresh before serving.

Nutritional Facts (per serving, approx. 1/14)

• Calories: 580

• Protein: 28 g

• Carbohydrates: 48 g

• Fat: 28 g

• Fiber: 4 g

• Sugar: 6 g

TIMBALLO DI ANELLETTI: SICILIAN BAKED PASTA

Straight from Palermo to your table: Sicilian Timballo di Anelletti! A crispy, cheesy, meaty baked pasta that’s perfect for family gatherings, picnics, or a seaside lunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 12

Notes

Ingredients

For 2.2 lbs (1 kg) of Anelletti Pasta

Ragù

• 12 oz (350 g) ground veal
• 12 oz (350 g) ground pork
• 6 cups (1.5 liters) tomato purée
• 2 tbsp tomato paste (triple concentrated)
• 1 cup (200 g) frozen peas
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 cup (240 ml) white wine
• Salt & pepper to taste
• Freshly grated nutmeg, to taste
• 1 tsp sugar (optional)
• 3 tbsp (50 g) butter
• Extra virgin olive oil, as needed

Topping & Filling

• 3.5 oz (100 g) Neapolitan salami, diced
• 7 oz (200 g) cooked ham, diced
• 5 oz (150 g) provola cheese, cubed
• 9 oz (250 g) fresh tuma cheese (or mozzarella), sliced
• 4 hard-boiled eggs, quartered
• 2 medium black eggplants
• 3.5 oz (100 g) aged caciocavallo cheese, grated
• 3 eggs, beaten
• 3 tbsp (50 g) butter
• Peanut oil, for frying

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Instructions

Step 1 – Make the Ragù

1. Chop onion, garlic, celery, and carrot for the soffritto.
2. In a large pan, melt butter with a drizzle of olive oil, then sauté the vegetables until fragrant.
3. Add the ground veal and pork, breaking it apart as it cooks. Season with salt, pepper, and nutmeg.
4. Deglaze with white wine and let it evaporate. Stir in the peas.
5. Dissolve tomato paste in a glass of hot water and add to the pan. Stir in tomato purée.
6. Add bay leaves and let simmer, uncovered, for at least 1 hour until rich and reduced. Adjust seasoning and add sugar if needed.

Step 2 – Prepare the Fillings

1. Cut eggplants into cubes, salt them for 30 minutes, then rinse, pat dry, and fry in hot peanut oil until golden. Set aside.
2. Hard boil the eggs, peel, and cut into quarters.
3. Dice the salami and provola cheese. Slice the fresh tuma (or mozzarella).

Step 3 – Cook the Pasta

1. Cook anelletti in salted boiling water with 1 tbsp olive oil for about 8 minutes (slightly under al dente).
2. Drain and transfer to a large bowl—do not rinse. Mix with a knob of butter.
3. Beat the eggs, reserve 2 tbsp, and mix the rest into the pasta along with the grated caciocavallo cheese.
4. Stir in part of the ragù, diced salami, ham, provola, and fried eggplant. Reserve 2 ladles of ragù.

Step 4 – Assemble the Timballo

1. Preheat oven to 350°F (180°C).
2. Mix the reserved ragù with the 2 tbsp beaten eggs.
3. In a deep greased baking dish, spread half of the seasoned anelletti.
4. Arrange the hard-boiled eggs and tuma slices on top.
5. Cover with the remaining pasta and level the surface.
6. Spread the ragù–egg mixture evenly over the top.

Step 5 – Bake to Perfection

1. Bake for about 30 minutes, until the top is golden and crisp.
2. Let rest for at least 15 minutes before serving—this helps the timballo hold its shape when cut.

Keyword sicilian baked pasta, timballo di anelletti, baked pasta sicily, pasta al forno siciliano, italian baked pasta recipe, palermo pasta, pasta for picnic, authentic sicilian recipe

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