Baked Rigatoni Timballo

Name: Baked Rigatoni Timballo
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 10 Portionen
Ingredients: 400 g rigatoni; 300 g diced 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 yeast for savory pies; 1 piece egg yolks; 2 tbsp liquid cream

Pasta

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

60 Min

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 and golden shortcrust pastry. I often prepare it for Sunday lunch, and every time it is a success! The combination of flavors and textures makes it irresistible. The preparation takes a little time, but the result amply repays the effort. It can be prepared in advance and baked shortly before serving. A vegetarian alternative? Replace the sausage with porcini mushrooms!

Ingredients (15 ingredients)

400 g rigatoni
300 g diced 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 yeast for savory pies
1 piece egg yolks
2 tbsp liquid cream

Preparation (11 steps)

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

Browning 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

Adding the peas and tomato puree

Thermomix® Setting

5 Sec./Speed 3

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

Cooking the sauce

Thermomix® Setting

6 min/212°F/Speed 1 100

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

360

Preparation of the shortcrust pastry

Thermomix® Setting

10 Sec./Speed 3

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

Kneading the shortcrust pastry

Thermomix® Setting

2 min/Kneading speed

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

120

Cooking the rigatoni

Thermomix® Setting

1 min/Linkslauf/Speed 1 Reverse

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

Assembling the timballo

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

Filling with the rigatoni

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

Closing the timballo

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