Baked Anelletti (Timballo) Recipe from Sicily

Baked Anelletti, also known as Timballo di Anelletti, is a traditional Sicilian dish featuring small ring-shaped pasta baked with a rich meat sauce, peas, and cheese, all wrapped in a beautiful golden crust. This beloved comfort food is perfect for special occasions and family gatherings, offering a satisfying combination of flavors and textures.

Why You’ll Love This Recipe

This Baked Anelletti recipe brings the authentic flavors of Sicily right to your kitchen. Its hearty meat sauce, tender pasta, and melted cheese create a savory and indulgent meal. Not only is it delicious, but it also makes for an impressive centerpiece, perfect for entertaining guests. Plus, it can be made ahead of time, making it convenient for busy days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Anelletti pasta
• Ground beef
• Onion
• Carrot
• Celery
• Tomato paste
• Tomato sauce
• Frozen peas
• Grated Parmigiano-Reggiano cheese
• Provolone or caciocavallo cheese, diced
• Olive oil
• Red wine
• Butter
• Salt
• Black pepper
• Breadcrumbs

Directions

1. Preheat your oven to 375°F (190°C). Grease a baking pan with butter and dust it with breadcrumbs.
2. Cook the anelletti pasta in salted boiling water until al dente. Drain and set aside.
3. In a large pan, heat olive oil and sauté the chopped onion, carrot, and celery until softened.
4. Add the ground beef and cook until browned. Season with salt and pepper.
5. Stir in tomato paste and deglaze the pan with red wine.
6. Add the tomato sauce and simmer for about 30 minutes until the sauce thickens.
7. Stir the cooked peas into the meat sauce.
8. Mix the pasta with the meat sauce, grated cheese, and diced provolone.
9. Line the prepared baking pan with a thin layer of pasta mixture along the bottom and sides.
10. Fill the center with more pasta mixture, pressing it gently to compact.
11. Top with additional breadcrumbs and small pats of butter.
12. Bake for about 30–40 minutes, until the top is golden and crispy.
13. Allow the timballo to rest for 10–15 minutes before unmolding and serving.

Servings and timing

This recipe serves approximately 6 to 8 people.
Preparation time: 30 minutes
Cooking time: 1 hour (including sauce and baking)
Total time: 1 hour 30 minutes

Variations

• Substitute the ground beef with a mixture of beef and pork for a richer flavor.
• Add diced hard-boiled eggs into the pasta mixture for a traditional touch.
• For a vegetarian version, replace the meat sauce with a hearty vegetable ragù.
• Use mozzarella instead of provolone for a milder, stretchier cheese experience.

Storage/Reheating

Store leftover baked anelletti tightly covered in the refrigerator for up to 4 days.
To reheat, place the timballo in a preheated oven at 350°F (175°C) covered with foil until warmed through, about 20 minutes. Individual portions can also be reheated in the microwave for 2–3 minutes on medium power.

FAQs

How do you prevent the timballo from sticking to the pan?

Greasing the pan generously with butter and dusting it with breadcrumbs helps create a nonstick layer that allows for easy unmolding.

Can I make Baked Anelletti ahead of time?

Yes, you can assemble the dish a day ahead, refrigerate it, and then bake it when ready to serve.

What is the best substitute if I cannot find anelletti pasta?

You can use small pasta like ditalini or small elbow macaroni, though the traditional ring shape adds a special charm.

Is it possible to freeze baked anelletti?

Yes, you can freeze the fully baked and cooled timballo, tightly wrapped, for up to 2 months. Reheat directly from frozen at 350°F (175°C).

Can I add more vegetables to the meat sauce?

Absolutely. Chopped mushrooms, zucchini, or eggplant would be excellent additions to the sauce.

What type of cheese works best for this recipe?

Provolone, caciocavallo, or mozzarella are ideal choices, but any good melting cheese can be used.

How long should I let the timballo rest before slicing?

Allow it to rest for about 10–15 minutes to set properly and slice cleanly.

Can I make individual portions instead of one large timballo?

Yes, you can use ramekins or a muffin tin to create individual baked anelletti servings.

What wine pairs well with baked anelletti?

A robust Sicilian red wine like Nero d’Avola pairs wonderfully with the rich meat sauce and cheese.

Why is the breadcrumb coating important?

The breadcrumbs create a crispy outer crust, adding texture and helping to hold the structure of the timballo.

Conclusion

Baked Anelletti (Timballo) is a true celebration of Sicilian flavors and tradition. With its comforting combination of pasta, savory meat sauce, and melty cheese encased in a crisp breadcrumb crust, it’s an impressive dish perfect for special occasions or cozy family dinners. Whether you stick to the classic recipe or try one of the delicious variations, this timballo is sure to become a favorite in your home.

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