Italian · Dinner
Palermo Baked Pasta Dome
Timballo di Anelletti Palermitano
A Palermo street-and-Sunday classic of ring-shaped anelletti pasta layered with beef and pork ragù, peas, mozzarella, and fried aubergine, baked in a breadcrumb-coated mould until set and unmoulded as a glorious dome.
$
30 minsPrep
150 minsCook
180 minsTotal
HardLevel
Nutrition per serving
782Calories
32gProtein
48gFat
58gCarbs
7gSugar
6gFiber
748mgSodium
68mgChol
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Instructions
1
Prep
Dice onion (100g) and carrot (80g) finely. Cut eggplant into 5mm rounds. Dice mozzarella (120g). Grate Pecorino finely. Measure all ragù, pasta, and assembly ingredients. Measure oil for frying and mould.
2
Saute
Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and carrot, cook 6 minutes until softened. Raise to medium-high. Add ground beef and pork, break up and brown 5 minutes until no pink remains.
3
Build 1
Pour in red wine, simmer 3 minutes until reduced by half. Add passata, tomato paste, beef stock, bay leaves, basil, salt, and pepper. Bring to a simmer, reduce to low, and cook uncovered 60 minutes, stirring every 10 minutes, until thickened.
4
Fry
While ragù simmers, salt eggplant slices and rest 10 minutes. Pat dry. Heat oil to 170°C in a deep pan. Fry eggplant in batches 2 minutes per side until deep golden. Drain on paper towel. Boil 3L salted water, cook anelletti 6 minutes until just under al dente, drain and rinse cold.
5
Build 2
Remove ragù from heat, discard bay leaves and basil. Stir in frozen peas—they will cook in residual heat. Combine cooked pasta with two-thirds ragù-pea mix and 30g Pecorino. Preheat oven to 190°C. Brush mould with oil, coat thickly with breadcrumbs. Line base and sides with overlapping eggplant, reserve 4 slices for top.
6
Bake
Layer pasta mix, mozzarella, remaining ragù, rest of pasta, reserved eggplant slices, remaining Pecorino, and breadcrumbs. Bake at 190°C for 35 minutes until set and golden on top. Rest 10 minutes until edges release cleanly from mould.
7
Rest and plate
Run a knife around the edge and invert onto a serving plate. Lift away the mould carefully. Finish with a light dusting of black pepper. Serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g (6.3 oz) ground beef chuck
- 80g (2.8 oz) ground pork
- 100g (3.5 oz) yellow onion
- 80g (2.8 oz) carrot
- 120ml (1/2 cup) dry red wine
- 400g (14.1 oz) tomato passata
- 2 tbsp tomato paste
- 200ml (3/4 cup + 1 tbsp) beef stock
- 2 tbsp olive oil
- 2 small bay leaves
- 6g (small handful) fresh basil
- 1 tsp fine sea salt
- 1 tsp black pepper
- 360g (12.7 oz) eggplant
- 300ml (1 1/4 cup) sunflower oil
- 160g (5.6 oz) dried anelletti
- 80g (2.8 oz) frozen peas
- 120g (4.2 oz) low-moisture mozzarella
- 40g (1.4 oz) Pecorino
- 30g (1 oz) fine dried breadcrumbs
- 2 tsp olive oil