Best Easy Timballo Abruzzese Recipe

Preheat the oven to 375°F. Grease a 10-inch deep springform pan with olive oil and line the bottom with parchment.

Boil dried ziti pasta in salted water until just barely al dente; drain, drizzle with olive oil, and toss to prevent sticking.

Soak bread slices in milk. In a bowl, combine the bread (squeezed dry), ground beef, ground pork, 2 eggs, parsley, nutmeg, half the parmesan, black pepper, and 1 tsp salt. Mix gently and form 1-inch meatballs.

Heat 2 tbsp olive oil in a skillet over medium heat. Brown the meatballs in batches until golden, then set aside.

In the same pan, sauté onion, carrot, and celery for 5 minutes until softened. Add marinara sauce, bring to a simmer, and cook for 10 minutes. Season with remaining salt and pepper.

In a large bowl, combine cooked pasta with two beaten eggs and half the marinara sauce to coat evenly.

Assemble timballo: Layer one-third of the pasta on the pan's bottom, cover with half the meatballs, half the sauce, half the provolone, mozzarella, and parmesan. Repeat layers, finish with remaining pasta and cheese.

Cover pan tightly with foil. Bake at 375°F for 50 minutes, then uncover and bake an additional 15–20 minutes until deeply golden.

Let cool in the pan for at least 25 minutes. Unmold carefully, slice using a serrated knife, and serve warm or at room temperature.