Timballo di Anelletti alla Siciliana (Sicilian Baked Ring Pasta Timballo)
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Ingredients
- 300 g anelletti
- 350 g beef mince
- 100 g frozen peas
- 400 g chopped tomatoes
- 1 onion, finely chopped
- 150 g mozzarella, grated
- 50 g pecorino romano, grated
- 40 g fine dried breadcrumbs
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 751 kcal
- Protein
- 42.9 g
- Carbohydrate
- 72.5 g
- of which sugars
- 8.8 g
- Fat
- 31.2 g
- of which saturates
- 14.2 g
- Fibre
- 5.5 g
- Salt
- 1.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Heat the olive oil in a pan and soften the onion for 6 minutes, then add the beef mince and cook for 8 minutes until browned.
- 2
Stir in the chopped tomatoes and peas and simmer for 15 minutes until thickened.
- 3
Cook the anelletti in boiling salted water until just al dente, then drain and toss through most of the ragù, keeping a little back.
- 4
Oil a round baking dish and dust with the breadcrumbs. Pack in the pasta, scattering in the mozzarella and pecorino as you go, then press the reserved ragù over the top.
- 5
Bake for 25-30 minutes until golden. Rest for 10 minutes, then turn out to serve.
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