Recipe: Timballo di Anelletti (or Maccheroni) - Palermo

In Palermo, the timballo is more than a baked pasta dish — it is a celebration of family, craft, and culinary ingenuity. At its heart are anelletti, tiny, ring-shaped pasta that perfectly absorb sauces, cheeses, and flavours, forming a cohesive, layered masterpiece. But the timballo is what truly elevates these humble rings into something extraordinary.

The word “timballo” comes from the French timbale, meaning drum, reflecting the traditional copper molds in which the dish is baked. These molds create the signature golden crust while keeping the interior rich and tender. Historically, timballos were reserved for weddings, holiday feasts, and special occasions, allowing hosts to demonstrate skill, patience, and generosity. Every layer — pasta, ragù, cheese, peas, and sometimes boiled eggs — was carefully arranged, turning a meal into a visual and gastronomic experience.

The timballo reflects Sicily’s layered history and multicultural influences. Italian, Arab, and Spanish traditions converge in this dish: slow-cooked ragù brings Northern Italian technique; the careful layering and presentation reflect Mediterranean banquet customs; and the use of locally grown ingredients, from caciocavallo cheese to ripe tomato passata, celebrates the island’s rich terroir.

For centuries, families would gather around the oven as the timballo baked, filling homes with the scent of tomato, cheese, and fresh herbs. Pulling it out of the oven was always a moment of anticipation — the crispy, golden exterior concealing the tender, flavour-packed interior. Each bite tells a story of Sicilian hospitality, craftsmanship, and love for communal dining.

Even today, the timballo remains a symbol of festivity and pride. While anelletti are the most traditional pasta for this dish, variations exist, but the essence remains: layers of pasta, rich fillings, and a beautiful baked crust that brings everyone to the table.

Fun Facts

• Timballos were traditionally baked in copper molds, which give a slightly caramelized crust.
• They were once considered a sign of wealth, as preparing one required time, ingredients, and skill.
• “Anelletti” literally means “little rings,” perfectly sized to capture every layer of sauce and cheese.
• Timballos are often served at weddings and holidays as a symbol of unity and abundance.
• The dish has influenced other baked pasta creations across Sicily and Italy, including lasagne and pasta al forno variations.

Timballo di Anelletti – Sicily’s Festive Pasta Masterpiece

Serves 6

Ingredients:

500g anelletti pasta

400g beef/pork mince

1 onion, chopped

500g tomato passata

100g peas

150g caciocavallo or provolone cheese, cubed

100g grated pecorino

2 boiled eggs, sliced (optional)

Olive oil, salt, pepper

Method:

Heat olive oil in a pan, sauté onion until translucent. Add mince and cook until browned. Pour in tomato passata and simmer into a rich ragù.

Stir in peas, season with salt and pepper, and cook for another 10 minutes.

Cook pasta al dente, drain, and mix with ragù, grated pecorino, and cubed caciocavallo/provolone.

Grease a copper timbale mold or baking dish and layer the pasta mixture, adding slices of boiled egg if desired.

Bake at 180°C (350°F) for 30–40 minutes until golden and bubbling. Let rest a few minutes before slicing.

Plant-Based Timballo di Anelletti

Serves 6

Ingredients:

500g anelletti pasta (or maccheroni)

400g plant-based mince (e.g., lentils, soy mince, or Beyond Meat-style substitute)

1 onion, chopped

500g tomato passata

100g peas

150g plant-based cheese, cubed (e.g., vegan mozzarella or cashew cheese)

100g nutritional yeast (for a cheesy flavour)

2 boiled tofu “eggs” or sliced roasted aubergine (optional layering)

Olive oil, salt, pepper

Fresh herbs: basil or parsley

Method:

Heat olive oil in a pan and sauté onion until translucent. Add plant-based mince and cook until lightly browned. Pour in tomato passata and simmer for 10–15 minutes to create a rich sauce.

Stir in peas, season with salt, pepper, and fresh herbs. Cook for another 5–10 minutes.

Cook pasta al dente, drain, and mix with sauce, nutritional yeast, and cubed plant-based cheese.

Grease a baking dish or timbale mold and layer pasta mixture, adding tofu “eggs” or roasted aubergine slices if using.

Bake at 180°C (350°F) for 25–35 minutes until golden on top. Let rest before slicing.

Notes:

Nutritional yeast adds a cheesy depth without dairy.

Roasted aubergine or tofu “eggs” add texture and a festive layered appearance.

Can be paired with tomato sauce with herbs or a plant-based béchamel for an extra creamy version.