A timballo is Italian cooking at its most theatrical: a molded pasta dish that you unmold at the table and cut into wedges like a cake. This one lines a springform pan with broiled eggplant slices, fills it with cappellini tossed in a sausage and artichoke-olive sauce, then bakes until the edges crisp and the whole thing sets. It is a project, but a manageable one. The beaten eggs mixed into the pasta before baking help the timballo hold its shape when you unmold it, so do not skip them. Frozen peas stirred into the sauce add a pop of color and sweetness against the hot Italian sausage. This reheats well the next day — it is the one I pull out when we have friends over and I want to do most of the work ahead of time.
Broil the Eggplant and Cook the Sausage-Artichoke Sauce
Slice the eggplant into half-inch rounds, brush with olive oil, and broil on a baking sheet until tender and browned, about 6 to 7 minutes, flipping halfway. In a skillet, cook the onion and garlic, then add the hot Italian sausage crumbled until browned. Stir in the marinara, chopped artichoke hearts, olives, and peas, simmering for 15 minutes.
Assemble and Bake the Timballo
Brush a 9-inch springform pan with olive oil and layer the broiled eggplant slices over the bottom. Cook the cappellini to al dente, toss with the sauce, then stir in 2 beaten eggs until evenly coated. Pour the pasta mixture over the eggplant and flatten with a spatula. Bake at 375F for 45 minutes until the edges are browned and the timballo is set.
Rest Before Slicing and Serving
Allow the timballo to cool in the pan for at least 20 minutes before removing the springform ring and slicing. Cutting too soon will cause it to fall apart. Run a knife around the edge before releasing the pan to ensure clean sides.
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Eggplant Timballo with Sausage and Artichokes
- Total Time: 105 minutes
- Yield: Serves 8
Description
An Italian holiday favorite, this eggplant timballo is a stunning and flavorful main course featuring layers of eggplant, pasta, and a savory sausage and artichoke sauce.
Ingredients
- 3/4 lb Colavita 100% Whole Wheat Cappellini
- 1 medium-large eggplant
- 2 tablespoons Colavita extra virgin olive oil plus 1 teaspoon
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 8 ounces organic hot Italian sausage, removed from casing
- 26 ounce jar Colavita Spicy Marinara
- 1 10-ounce jar Colavita Artichoke Hearts in Olive Oil, drained and chopped
- 1/4 cup Colavita Bella di Cerignola Olives, pitted and chopped (or other green olive)
- 1 cup frozen peas
- 2 eggs, beaten
Instructions
- Bring large pot of salted water to a boil and cook pasta according to package directions to al dente. Drain and set aside until ready to use.
- While pasta is cooking, prepare the eggplant. Set oven to broil. Trim top and slice ½-inch thick. Brush bottom of baking sheet with some of the 2 tablespoons of olive oil. Spread eggplant evenly on the baking sheet. Brush the remaining olive oil over the top of the eggplant. Place under the broiler and cook until tender and browned, about 6-7 minutes total, flipping halfway. Remove from oven and set aside until ready to use.
- In a large sided skillet, heat 1 teaspoon olive oil on medium-high heat. Add onion and garlic and cook until tender, about 3-4 minutes. Add sausage, crumbling with a spatula, and cook until browned, about 7-9 minutes total. Add marinara, artichoke hearts, and olives. Bring to a simmer and cook 15 minutes until flavors have melded. Stir in peas and cook until warmed through. Remove from heat and set aside to cool slightly.
- Preheat oven to 375 degrees. Brush a 9 inch springform pan with olive oil. Layer eggplant slices evenly over the bottom, overlapping if needed. Stir pasta into the sauce. Add beaten egg and toss until evenly combined. Pour pasta over the eggplant slices and flatten with a spatula. Place in the oven and bake 45 minutes until edges are browned and timballo is set. Remove from oven and set aside to cool at least 20 minutes before slicing, otherwise it will fall apart.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 20
- Carbohydrates: 50
- Fiber: 8
- Protein: 20
Frequently Asked Questions
Why are eggs added to the pasta before baking?
The beaten eggs act as a binder. As the timballo bakes, the eggs set and hold the pasta and sauce together so the dish can be sliced cleanly after cooling. Without them, the pasta would not hold its shape when the springform is removed.
Can I use regular spaghetti instead of whole wheat cappellini?
Yes, though the cook time for the pasta will differ. Cappellini is thin and cooks quickly, while spaghetti takes longer. Use any long pasta and cook it to al dente, since it will continue cooking in the oven.
Can this timballo be made ahead?
Yes. Bake it, let it cool completely, then refrigerate. Reheat slices in a 350F oven for 10 to 15 minutes. The texture firms up further after chilling, making it easier to slice neatly.
My nonna made timballo for big Sunday dinners and unmolding it at the table was always my favorite part. This came out close to hers, sausage and artichokes and all.
This looks so dramatic and fun, love a dish you unmold at the table. Does it hold its shape when you slice into it?
I made a timballo for a dinner party and unmolding it at the table got actual gasps, so worth the effort. So good and rich with the sausage and artichokes, and the eggplant lining held it all together like a little edible drum. Took some time but felt like such a showstopper, definately doing it again for the holidays, thanks!