Italian
Timballetto alla Boscaiola
by Manu Food · 60K subscribers on YouTube
A delicious Italian pasta timballo with ground beef, pancetta, mushrooms, peas, béchamel, and mozzarella, baked until golden. Perfect to prepare in advance and bake just before serving.
- Cook
- 40 min
- Difficulty
- easy
Ingredients
15 items- Extra Virgin Olive Oilfor sautéing
- Garlic1 clove
- 100 gGround Beef
- 100 gPancettathick slice, cubed
- 100 gChampignon Mushroomsor porcini mushrooms
- Saltto taste
- 30 gFrozen Peas
- 150 gTomato Passata
- Pepperto taste
- 180 gMaccheroncellior other short pasta
- 200 gBéchamel Sauce
- 50 gFior di Lattemozzarella, diced
- 1 pcsEggbeaten
- Basilfresh, torn
- Butterfor buttering molds
Method
- Heat olive oil in a pan and sauté a garlic clove. Add ground beef and cubed pancetta, cook together. Remove the garlic.
- Clean and slice mushrooms, add to the pan. Season with salt. Add frozen peas and tomato passata. Simmer for 15-20 minutes, adjust salt and pepper if needed.
- Cook the maccheroncelli pasta very al dente. Drain and immediately shock in ice water (or very cold water) to stop cooking.
- Combine the drained pasta with the sauce. Add a few ladles of béchamel, season with salt and pepper. Add diced mozzarella, a beaten egg, and torn basil leaves. Mix well.
- Butter aluminum molds. Fill with the pasta mixture, pressing down. Add more pasta on top to form a dome shape.
- Bake at 180°C (350°F) for about 20 minutes until golden and crispy. Serve immediately.
