Timbale can make Peter Pan Fly.....

Our Italian traditions seem to crop into every holiday meal. Timbale is a dish that my Aunt always serves for New Years day. She has a big gathering of 30-40 people and serves Timbale as the first course. She serves this pasta delicacy with a little sauce and tiny little meatballs. Of course, I have adapted this wonderful tradition to my lifestyle, making it a little easier to prepare. “Timbale could make Peter Pan fly…..”as Cugino Marco says…




Timbale adapted from Aunt Lina






Line a 10” springform pan with pie dough. I usually use Pillsbury premade dough that comes in a box in the refrigerator section of the grocery store. Roll out dough and press to fit pan.






Cook 1 ½ lb penne, the smallest size that you can find. Let cool.






In a skillet, brown about 1/2 lb ground meat – whatever kind you like. Season with garlic, pepper, basil. Add ½ lb frozen spinach, stir until all is cooked and set aside to cool.






Make a red sauce. Sauté crushed garlic in olive oil in bottom of sauce pan. Add 3 cans crushed red pack tomatoes, oregano, basil, pepper, wine, touch of honey….. let cook for about 45 minutes. The sauce needs to be thick or it will make the dough soggy and the timbale won’t stay together.






Make a white sauce (béchamel). 1 stick butter, flour to create a roué, add milk (about 3 cups) and stir continuously to thicken. Sauce should be very thick – the constancy of wall paper paste. Season with nutmeg, garlic powder, white pepper.






Toss Pasta with a little red sauce, just enough to give it a little color. Put some red sauce and some white sauce at the bottom of the pan. Sprinkle with Parmesean or Romano. Put 1/4 of the pasta on top. Cover with some of the white sauce, a little of the red sauce. More Cheese. Put ¼ of the pasta.. Cover with the meat/spinache mixture. Sprinkle generously with parmesean or romano. Cover with another ¼ of the pasta. Again cover with some of the white sauce and some of the red sauce. Put the remaining pasta on top. Top with the rest of the white sauce, more cheese.






Cover with another piece of pie dough. Seal the edges well. Bake at 350 for about an hour or until nicely browned on top.






Let the timbale sit for about ½ hour or 40 minutes so it sets and stays together when cut. The longer it sits, the easier it is to serve.






Cut into wedges. Serve with red sauce. I also like to make little meatballs to serve with the timbale, just like Aunt Lina does……..a nice little bite with each bite of pasta…