Oven Baked Rigatoni Timballo

Oven Baked Rigatoni Timballo

Pasta

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Cook Time

2 h

Servings

10

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Oven Baked Rigatoni Timballo is ready in 2 h and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rigatoni timballo is a perfect single dish for parties or special occasions. The pasta, seasoned with a rich sausage and pea ragout, is enclosed in a shell of crispy, golden shortcrust pastry. I often prepare it for Sunday lunch, and it's always a success! The combination of flavors and textures makes it irresistible. Preparation takes a little time, but the result amply repays the effort. It can be prepared in advance and baked just before serving. A vegetarian alternative? Replace the sausage with porcini mushrooms!

Ingredients (15 ingredients)

  • 400 g rigatoni
  • 300 g cubed mozzarella
  • 50 g grated cheese
  • 1 piece red onions
  • 300 g sausages
  • 300 g fresh or frozen peas
  • 500 ml tomato puree
  • extra virgin olive oil
  • fine salt
  • 180 ml seed oil
  • 160 ml water
  • 500 g 00 flour
  • 15 g instant baking powder for savory pies
  • 1 piece egg yolks
  • 2 tbsp liquid cream

Preparation (11 steps)

1

Preparation of the sauté

Thermomix® Setting
3 min/248°F/Speed 1 120

Pour the extra virgin olive oil into the bowl and add the red onion cut into pieces. Chop for 3 Sec./Speed 5. Then, sauté for 3 Min./120°C/Speed 1.

180
2

Brown the sausage

Thermomix® Setting
5 min/248°F/Speed 1 120

Add the coarsely chopped sausage to the bowl and brown for 5 Min./120°C/Speed 1.

300
3

Addition of peas and tomato puree

Thermomix® Setting
5 Sec./Speed 3

Add the peas (fresh or frozen) and the tomato puree to the bowl. Add salt to taste and mix for 5 Sec./Speed 3.

5
4

Cooking the sauce

Thermomix® Setting
6 min/212°F/Speed 1 100

Cook the sauce for 6 Min./100°C/Speed 1.

360
5

Preparation of the shortcrust pastry

Thermomix® Setting
10 Sec./Speed 3

Pour the water, seed oil and instant baking powder for savory pies into the bowl. Mix for 10 Sec./Speed 3.

10
6

Kneading the shortcrust pastry

Thermomix® Setting
2 min/Kneading speed

Add the flour to the bowl and knead for 2 Min./Kneading speed.

120
7

Cooking the rigatoni

Thermomix® Setting
1 min/Linkslauf/Speed 1 Reverse

Cook the rigatoni in plenty of salted water. Drain halfway through cooking and pour them into the bowl with the sauce. Mix gently for 1 Min./Reverse/Speed 1.

60
8

Assembly of the timballo

Roll out ¾ of the shortcrust pastry on a sheet of lightly floured baking paper. Line a greased and floured baking pan with the shortcrust pastry. Spread a generous layer of cubed mozzarella on the pastry base.

9

Filling with the rigatoni

Cover the mozzarella with the seasoned rigatoni and sprinkle with plenty of grated cheese.

10

Closing the timballo

Roll out the remaining shortcrust pastry and cover the timballo. Seal the edges well and make a cross-shaped cut on the surface. In a small bowl, beat the egg yolk with the liquid cream and brush the surface of the timballo.

11

Baking in the oven

Bake in a preheated ventilated oven at 170°C for 45 Min..

Finished cooking? Great! 🎉

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About this recipe

The oven baked rigatoni timballo is a dish that evokes memories of Sunday lunches with the family, when grandma, with her skilled hands, prepared this marvel to delight everyone. Its origin is rooted in the culinary tradition of Southern Italy, where baked pasta is a true ritual. Each family has its own version, handed down from generation to generation. The choice of ingredients is essential for the success of the timballo. The rigatoni, with their generous and ridged shape, perfectly retain the sauce, guaranteeing an explosion of flavor with every bite. The mozzarella, cut into cubes, melts in the oven, creating a stringy and creamy heart. The grated cheese, preferably a Roman pecorino or a seasoned Parmigiano Reggiano, adds a savory and aromatic note. The sausage, strictly pork, gives the ragout a rich and intense taste. The peas, fresh or frozen, add a touch of sweetness and color. The tomato puree, thick and full-bodied, binds all the ingredients, creating an enveloping and fragrant sauce. The use of the Thermomix® significantly simplifies the preparation of the timballo. The red onion sauté, finely chopped and gently sautéed, is the starting base for a perfect ragout. The sausage, browned in the bowl, releases all its flavor. The addition of peas and tomato puree, with a slow and controlled cooking, allows the sauce to blend and concentrate. The shortcrust pastry, prepared in a few minutes with the Thermomix®, is crumbly and crispy. A tip: for an even tastier shortcrust pastry, add a pinch of salt and a teaspoon of chopped aromatic herbs (oregano, thyme, rosemary). For a vegetarian variant, replace the sausage with fresh or dried porcini mushrooms, previously rehydrated. You can enrich the ragout with diced aubergines or grilled courgettes. For a spicier touch, add a pinch of chili powder to the sauce. The oven baked rigatoni timballo is a single dish that can be served hot, freshly baked, or lukewarm. Accompany it with a fresh and crunchy mixed salad, seasoned with extra virgin olive oil, balsamic vinegar and a pinch of salt. A glass of full-bodied red wine, such as a Chianti Classico or a Montepulciano d'Abruzzo, will enhance the flavors of the timballo. The timballo can be stored in the refrigerator for a maximum of 2-3 days. You can prepare it in advance and bake it just before serving. Alternatively, you can freeze it, whole or in portions, and thaw it in the refrigerator overnight before reheating it in the oven.

Created by

Valentina Ferrari

Valentina Ferrari

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Tags

#Italian #Mediterranean #Substantial #Hot #Festive

Allergens

  • Cereals containing gluten: Wheat
  • Milk (including lactose)
  • Eggs

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