Timballo Di Maccarun Molded Macaroni Casserole Recipes

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.

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.

Steps:

• To make the dough: Place the flour on a wooden work surface, make a well in the top.
• Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water.
• Mix well with the tips of your fingers to form a lumpy mass.
• Bring together as a dough and knead for 4-5 minutes.
• Wrap in plastic and set aside.
• Preheat oven to 375-degrees.
• Roll out pasta to a large circle ¼-inch thick.
• Butter the metal bowl and dust thickly with the toasted bread crumbs.
• Line the buttered dish completely with the sheet of pasta, with a 1 ½-inch edge overhang.
• Boil 6 quarts of water in a large pasta pot, then add 2 Tablespoons of salt.
• Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions state.
• Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.
• Toss with olive oil, and set aside.
• Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside.
• Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg.
• (Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly.
• Sprinkle with some of the grated Parmigiano, I added a good layer.
• Arrange the meatballs on top in an even layer, and press down again.
• Sprinkle with more Parmigiano.
• Spread the meat-sauced pasta over the meatballs and press down gently.
• Fold the extra pasta over the whole thing, and press gently to seal.
• Cover the open top with foil and bake for 1 hour 20 minutes.
• Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.
• Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl.
• (Mine slid right out without a problem.) Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.

Steps:

• For the base pasta layer: Bring a large pot of salted water to a boil. Cook the penne for 10 minutes. Then chill in an ice bath after cooking until cool to the touch. Drain and set aside in a large bowl.
• For the sauce: Heat a 12-inch cast-iron pan over medium-high heat and add the oil. Once, heated, add the onions, garlic, baharat, red chile flakes, fennel seeds and turmeric and cook for 5 minutes. Add the tomatoes and cook for another 15 minutes. Puree with an immersion blender if the tomato pieces are large. Season with salt. Add the sauce to the cooked penne pasta along with the Pecorino-Romano. Stir to combine and keep at room temperature.
• For the fregola layer: Bring a large pot of salted water to a boil. Cook the fregola pasta for 12 minutes scoop out to drain. Set aside in a large bowl. Add the asparagus to the boiling water and let cook until brightened in color, 2 to 3 minutes. Remove to a large plate and let sit until just cool to the touch. Add the peas to the boiling water and let cook until brightened in color, about 2 minutes. Drain and set aside in a large bowl.
• Cut the asparagus into 1-inch pieces and add to the bowl with the peas. Add the pesto and stir to combine. Add the fregola and stir to combine. Set aside.
• For the lasagna layer: Bring a large pot of salted water to a boil. Preheat a pizza oven or oven to broil.
• Boil the pasta sheets for 3 minutes and chill in ice water. Set aside.
• Put the peppers onto a sheet tray and put in the oven to char on all sides, about 10 minutes total, rotating as needed. Remove from the oven and put into a bowl. Cover with plastic wrap and allow to steam for 10 minutes. Once cool enough to handle, remove from the bowl and carefully remove most of the charred skin. Stem, seed and slice the red peppers into thick slices and set aside.
• Put a 12-inch cast-iron pan over medium-high heat and add the oil. Once heated, add the spinach, season with salt and toss to combine, allowing the spinach to wilt, about 3 minutes. Set aside.
• For the timballo assembly: Oil a 14-inch cast-iron pan. Add a 1-inch layer of base penne mixture (about 1/3 of the mixture) and flatten. Add half of the fregola/pea mixture and flatten again. Add a layer of the cooked and cooled lasagna sheets to cover. Cover with half of the wilted spinach, half of the roasted red pepper slices and half of the fresh mozzarella slices. Repeat all the layers, finishing with the base penne mixture and garnish with the Parmesan.
• Bake until golden brown and bubbly, about 20 minutes.

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.

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.