My Timballo
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3⁄4 lb ground beef
- 1⁄2 lb ground veal
- 2 slices white bread (crusts removed)
- half-and-half (as needed)
- 2 eggs (beaten)
- 3 tablespoons parsley (minced)
- 2 tablespoons basil (minced)
- 2⁄3 cup parmesan cheese (grated)
- salt & fresh ground pepper (to taste)
- 4 cups cooked macaroni
- 2 cups mozzarella cheese (shredded)
- 1⁄3 cup parmesan cheese (grated)
- 28 ounces tomato sauce (lori's #160464 on Zaar)
- 7 slices prosciutto (thin slices)
- olive oil (as needed)
directions
- Heat oven 350.
- Combine the meats.
- Soak bread in half and half for 5 minutes. Squeeze dry.
- Add to meat.
- Stir in the eggs, parsley, basil, parmesan, salt and pepper. Mix well. Set aside.
- Combine the macaroni, mozzarella, parmesan and 1 cup of the sauce. Set aside.
- Spray a 9 inch springform pan with non-stick spray and olive oil. Line with waxed paper.
- Line with prosciutto.
- Press 2/3 of the meat mixture on top, spreading to come up sides.
- Fill with macaroni.
- Roll out remaining meat mixture between plastic wrap to form a 9 inch circle.
- Place on top, sealing edges. Cover with foil.
- Place on a baking sheet. Bake 30 minutes.
- Uncover. Bake 15 more minutes.
- Remove from oven. Let stand 5 minutes.
- Run a knife around edges. Place a platter on top. Invert. Cut in wedges.
- Heat remaining sauce. Place on plates. Top with Timballo.
- YUM!
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