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.
Ingredients
- 1 pound zit pasta
- 1 cup mozzarella, shredded
- ½ cup thawed peas
- ¼ cup ham, cut into small pieces
BECHAMEL SAUCE
- 3 cups whole milk
- 6 tablespoons unsalted butter
- 5 tablespoons flour
- salt and pepper , to taste
- pinch of nutmeg
Instructions
- Preheat the oven at 375 º. Cook the pasta al dente in a large pot of salted water. In the meantime prepare the béchamel sauce. Add the mozzarella, the peas and the ham.
- When pasta is done, drain and put back in the cooking pot. Add the béchamel sauce and stir well and put into a large Pyrex baking pan and place in the hot oven for 30 minutes or until the top is starting to brown.
BECHAMEL CREAM
- Melt butter in a large, heavy-bottomed pan over medium heat. Add the flour. With a whisk, mix well until a thick cream is formed.
- Add the milk slowly, whisking constantly to ensure no lumps form. Add more milk as the sauce thickens. Add salt, pepper, and grated nutmeg as needed. When it is ready, the sauce should leave a thin layer on the back of a wooden spoon.
Nutrition
Calories: 835kcal | Carbohydrates: 104g | Protein: 31g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 359mg | Potassium: 633mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1149IU | Vitamin C: 7mg | Calcium: 402mg | Iron: 2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.