Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Baked fusilli
author
Maricruz Avalos Flores
4
Baked Fusilli also called
timballo di fusilli
is made with layers of pasta flavored with a scrumptious Bolognese sauce, boiled eggs and mozzarella cheese.
prep
15
minutes
minutes
cook
2
hours
hours
total
2
hours
hours
15
minutes
minutes
PRINT
PIN
Equipment
A 6.5 “x 9” (17x23cm) baking dish
Ingredients
For soffritto
▢
1
small onion
(finely chopped)
▢
1
small carrot
(finely chopped)
▢
2
small celery sticks
(finely chopped)
For the bolognese sauce
▢
½
lb
(280g) minced pork meat
(or beef)
▢
1
can
plain tomato sauce
(17oz/500g)
▢
Extra virgin olive oil
▢
salt and pepper
For timballo
▢
7
oz
(200g) fusilli pasta
▢
5
oz
(150g) mozzarella cheese
(cubed)
▢
4
Tbsp
parmigiano cheese
(gratted)
▢
3
boiled medium eggs
(cut into slices)
▢
1
cup
(200g) bechamel sauce
(optional)
Instructions
Prepare the bolognese sauce
In a medium braise pan, heat a little olive oil and fry onions, carrots and celery over low heat until slightly translucent.
Add the meat and mix well, cook for 5 minutes or until the meat changes color evenly.
Add tomato sauce and season with salt and pepper to taste, add 1 cup of water and mix. Raise the heat and bring to a boil.
When the sauce begins to boil lower the heat and simmer for 1 and half hour, covered.
Uncover the casserole and let the sauce reduce. Adjust with salt and pepper.
Make the timballo
Cook pasta al dente according to the package instructions. Drain it and place it into a large bowl.
Add the bolognese sauce and mix throughly.
Grease a 6.5 “x 9” (17x23cm) baking dish with olive oil. Layer half of the pasta.
Sprinkle half the mozzarella on top, place half the eggs and finally 1/2 of the Parmigiano cheese. *You can also add bechamel sauce between layers.*
Repeat with another layer of pasta and add a drizzle of olive oil.
Bake
Heat the oven to 390°F (200°C), pop the timballo inside and bake for 10-15 minutes or until the cheese layer on top begins to bubble.
Notes
Baked Fusilli can be prepared with any store-bought ragù, which can save you lots of time in the kitchen.
You can make this dish a day or two before and instead of baking it just store it in the refrigerator to make it later.
The only “rule” to keep in mind is to leave the pasta very
al dente
so it will finish its cooking in the oven.
You can add
bechamel sauce
between the layers of the timbale and on top along with the mozzarella, it is delicious!
Nutrition Information
Calories:
567
kcal
rate this recipe
Scroll down and leave a comment with stars!