Timballo di Pasta – Perfect Left Over Solution

A beloved classic of Italian home cooking, Timballo di Pasta transforms simple leftovers into a dish that feels both intentional and elegant.

Rooted in centuries of regional tradition, this comforting bake allows every ingredient to shine in a new way, from yesterday’s pasta to the last spoonfuls of sauce.

As a recipe writer who has spent years exploring authentic Italian techniques, I appreciate how this dish captures both resourcefulness and flavour.

With a few thoughtful steps, you can turn what you already have in your kitchen into a warm, satisfying meal that looks impressive enough for guests and tastes as if it came straight from an Italian family table.

Timballo di Pasta is one of those dishes that can be prepared as wished. We love peas and ham. We use mozzarella because of the gooey, stringy feeling when you bite into it. 

From my family to yours, enjoy your Sunday.

In this Article

What is timballo di pasta?

Timballo di pasta is an Italian baked pasta dish made by layering pasta with various ingredients, such as cheese, meat, eggs, and vegetables, and baking it until golden.

Often served as a rich and festive meal.

The composition can vary from region to region in Italy.

Besciamella or Bechamel Cream

It is a straightforward cream to prepare, but it requires your full attention and constant whisking to avoid scorching. However, by the time your pasta is ready to be drained, you will be done. I have tested it over and over for you.

When making your bechamel, allow the butter and flour to cook together. The mixture will turn slightly golden, and a nutty fragrance will emerge. This process is necessary to eliminate the dense, floury taste of your bechamel.

By slowly adding the milk and whisking, you eliminate the lumps that are forming.

Do add the nutmeg and season at the last minute. The nutmeg brings depth to the sauce.

Cooking step-by-step instructions on how to make timballo di pasta

This recipe goes relatively fast as your bechamel will be done by the time the pasta is ready to be drained.

• Preheat your oven to 375°F
• Place a large pot of salted water on high heat and bring to a rolling boil. Add your pasta and cook until al dente, 2 to 3 minutes from the end of the cooking time. Do follow the package manufacturing suggestions.

How to make bechamel cream:

• Melt the butter in a saucepan, then add the flour and vigorously stir. This will create a wonderful paste-like mixture. Let it cook for a minute, stirring constantly so the butter’s nuttiness comes out.

• Add the milk, stir to dissolve the butter-flour paste, and start creating the sauce.
• Season with salt, pepper, and nutmeg, and continue stirring until a rich cream forms.
• Add the ham, mozzarella cheese, and the thawed peas, and mix well.
• Bring to a boil, keep a keen eye on it as you do not want to spill.

Assembling you dish

When the pasta is al dente, drain it and return it to the cooking pot. Add the bechamel sauce, stir well, transfer to a large baking dish, and bake in the hot oven for 30 minutes or until the top starts to brown.

Storing and Reheating

Store: Any leftovers can be stored in an airtight container in the refrigerator for up to four days.

Reheat: Bring to room temperature, then reheat in the oven at 325°F until the desired temperature is reached.

Freeze: You can freeze in a freezer container for up to two months. Defrost overnight in the refrigerator, then bring back to room temperature before reheating. Reheat in the oven at 325°F until hot to your liking.

Frequently Asked Questions