Timpano Recipe – Eats Now

Name: Timpano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 3 tablespoons olive oil; 1 large onion, chopped; 2 anchovies (optional); 1/2 cup red wine; 5 cloves garlic; 1 16-ounce can San Marzano tomatoes; 3 large very ripe tomatoes; 2 teaspoons dried oregano; 1 pinch salt; To assemble and bake the timpano; 1 batch pasta sauce; 1 pound ricotta; 1/4 head escarole, grilled (optional); 1 raw egg; 1 pinch salt; 1 pinch chili flakes; 4 cups dried ziti, penne, or rigatoni, cooked; 1 pound meat such as sausage, pancetta, or meatballs; 4 medium boiled eggs, depending on the size of your mold; 1/2 pound mozzarella; 1 pound cooked lasagna sheets (or enough to cover your mold and top)

Servings: persons

For the sauce
3 tablespoons olive oil
1 large onion, chopped
2 anchovies (optional)
1/2 cup red wine
5 cloves garlic
1 16-ounce can San Marzano tomatoes
3 large very ripe tomatoes
2 teaspoons dried oregano
1 pinch salt
To assemble and bake the timpano
1 batch pasta sauce
1 pound ricotta
1/4 head escarole, grilled (optional)
1 raw egg
1 pinch salt
1 pinch chili flakes
4 cups dried ziti, penne, or rigatoni, cooked
1 pound meat such as sausage, pancetta, or meatballs
4 medium boiled eggs, depending on the size of your mold
1/2 pound mozzarella
1 pound cooked lasagna sheets (or enough to cover your mold and top)

1
Chop onion and saute with anchovies in oil till translucent. After 10 minutes add the white wine, and cook until it reduces by half. Transfer to a blender along with the garlic and puree till smooth, then return to pot.
2
Puree the canned tomatoes in a blender and pass them through a sieve, then add to the pot.
3
Cut whole tomatoes into wedges, puree in a blender, and pass through sieve. Add them to the pot.
4
Simmer for 3 to 4 hours.
5
** For larger timpanos, make a double batch of this sauce.
6
Chop grilled escarole. Mix it together with your ricotta, a raw egg, a pinch of salt, and a pinch of chili flakes. Pipe this mixture into your cooked pasta tubes using a pastry bag.
7
Preheat your oven to 350u00b0 F. Butter or grease an oven-proof mold really well. I used a smaller mold (6 inches in diameter and 4 inches tall).
8
Line the mold with the cooked pasta sheets, making sure you have enough hanging over to cover the top once you're finished adding layers.
9
Line the bottom with the ricotta-stuffed pasta.
10
Add the tomato sauce, then tap the mold down onto the counter to make sure the sauce settles. The less pockets of air in the timpano, the better its structure will be.
11
Top with meat. Tap down again. Top with a thin layer of mozzarella.
12
Add another layer of the ricotta stuffed pasta and tap again. Top with the egg, then another layer of sauce. Tap down again.
13
Top with mozzarella. Top with another layer of ricotta-stuffed pasta. Top with sauce, and tap one last time.
14
Cover top with remaining pasta sheets and egg wash to seal.
15
Bake for 45 minutes to an hour -- a larger mold will need more time in the oven.
16
Allow to cool for 15 minutes, run a small off set spatula or thin knife around the side to make sure it's not stuck to the mold.
17
Cover with a plate and flip over to unmold. Do so as gently as possible. Allow another 10 minutes before cutting into it.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the sauce, 3 tablespoons olive oil, 1 large onion, chopped, 2 anchovies (optional), and more.

Yes, Timpano falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Timpano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions