Timbale is a favorite in southern Italy and an easy dish to make once you have prepared the sauce and noodles. I recommend the Botticelli's rich Italian tomato sauce along with fresh spinach pasta. You can use store-bought pasta and sauce but you will never have the taste of true Italy. So please make the pasta and sauce if you decide to make this dish.
Ingredients (5 to 7 servings):
- 24 slices of fresh spinach pasta cut into 3” x 5” rectangles
- 1.5 to 2 cups of the Botticelli rich Italian tomato sauce depending on how much tomato taste you want (I suggest you try 1.5 cups on your first try)
- 15 oz of ricotta cheese
- ½ pound mozzarella cheese sliced or grated
- 3 mild Italian sausage links
- Salt and pepper to taste
- ¼ cup Parmesan cheese
Cut the pasta into 24 slices each 3” x 5”.
Spinach pasta cut
Boil a few quarts of salted water with a little olive oil and cook the pasta for about 6 minutes or until al dente. You can remove the pasta from the water with a skimmer/ladle after it has cooked. Place it on a dry-clean towel.
Remove the skins from the sausage links, crumble into a frying pan, and brown. Drain and combine in a food processor with the ricotta cheese, tomato sauce and salt and pepper. Blend all the ingredients.
In the blender
The cheese filling
Preheat the oven to 350 degrees F. Butter the bottom of a baking dish (approximately 10” x 14” and about 3” deep). Lay the rectangular pasta slices on the bottom and top with the cheese filling. Add mozzarella cheese slices on top of the filling. Repeat by making another layer with the pasta, filling, and mozzarella. You will probably end up using 3 pasta slices – make sure the last pasta rectangle has filling and mozzarella on top of it. You should have 8 of these rectangles in the baking dish.
Ready for the oven
I like to finish the dish off by putting two pieces of the Italian sausage that was cooked in the tomato sauce on top of each rectangle. Sprinkle with fresh parmesan cheese and bake in the oven for 40 minutes. Enjoy.
Dude, right on there borhter.