Timballo Di Maccarun (Molded Macaroni Casserole) Recipe

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Timballo Di Maccarun (Molded Macaroni Casserole)
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Ingredients
14
Count
Nutrition
384
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. In a bowl, gently combine the ground meats.
  2. 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.
  3. Mix just to combine the ingredients.
  4. Set aside.
  5. In a separate bowl, combine the cooked macaroni with the remaining cheeses and 1 cup of tomato sauce.
  6. Set aside.
  7. Grease the bottom and sides of a 9-inch springform pan with olive oil.
  8. Cut a piece of parchment paper to fit the bottom of the pan.
  9. Place the slices of prosciutto or pancetta in the bottom of the pan in a spoke-like or circle fashion.
  10. Cover the slices and sides of the pan with about two thirds of the meat mixture.
  11. Make sure there are no gaps.
  12. Gently fill the center of the pan with the macaroni mixture, patting it down firmly.
  13. With a rolling pin, roll the remaining meat mixture between 2 sheets of waxed paper to fit the top of the pan.
  14. Remove 1 sheet of the waxed paper and invert the meat over the top of the pan.
  15. Carefully pull back the remaining sheet of waxed paper.
  16. Neatly press the edges of the meat all the way around the pan, making sure that there are no gaps.
  17. Preheat the oven to 350ºF.
  18. Cover the top of the pan tightly with a piece of aluminum foil.
  19. Place the pan on a baking sheet and bake for 30 minutes, covered.
  20. Remove the foil and bake 15 minutes longer, or until the meat is browned on top.
  21. Remove the pan from the oven.
  22. Run a knife around the edges of the pan.
  23. Place a serving platter over the pan and invert onto the platter.
  24. With a potholder, carefully release the spring and lift off the sides of the pan.
  25. Remove the bottom of the pan and the parchment paper.
  26. Let the timballo cool for 5 to 10 minutes.
  27. Serve the timballo cut into wedges and pass extra tomato sauce on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 384.22 Kcal (1609 kJ)
Calories from fat 83.56 Kcal
% Daily Value*
Total Fat 9.28g 14%
Cholesterol 94.3mg 31%
Sodium 1218.41mg 51%
Potassium 519.13mg 11%
Total Carbs 45.51g 15%
Sugars 7.42g 30%
Dietary Fiber 2.83g 11%
Protein 29.03g 58%
Vitamin C 5.8mg 10%
Iron 3.1mg 17%
Calcium 260.3mg 26%
Amount Per 100 g
Calories 183.92 Kcal (770 kJ)
Calories from fat 40 Kcal
% Daily Value*
Total Fat 4.44g 14%
Cholesterol 45.14mg 31%
Sodium 583.22mg 51%
Potassium 248.5mg 11%
Total Carbs 21.78g 15%
Sugars 3.55g 30%
Dietary Fiber 1.35g 11%
Protein 13.9g 58%
Vitamin C 2.8mg 10%
Iron 1.5mg 17%
Calcium 124.6mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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