Tomato Mozzarella Tagliatelle Timballo

Indulge in the comforting layers of Tomato Mozzarella Tagliatelle Timballo, a stunning baked pasta dish that combines the classic flavors of Italian cuisine with an elegant twist. This recipe features perfectly al dente tagliatelle tossed in a rich and fragrant tomato-basil sauce, mingled with creamy cubes of mozzarella cheese and a luscious blend of eggs and heavy cream for a custard-like tenderness. Encased in a crispy breadcrumb crust and topped with golden Parmesan cheese, this timballo is baked to perfection in a springform pan, creating a show-stopping centerpiece for any dinner table. Whether it's a family gathering or a special occasion, this savory pasta bake is sure to impress with its vibrant flavors and comforting texture. Perfect for lovers of Italian-inspired recipes and crowd-pleasing casseroles, this dish will become a favorite in your repertoire!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 250 g Tagliatelle
• 250 g Mozzarella cheese
• 400 g Tomato sauce
• 50 g Parmesan cheese
• 3 large Eggs
• 150 ml Heavy cream
• 2 tbsp Olive oil
• 2 cloves Garlic
• 8 leaves Fresh basil leaves
• 1 tsp Salt
• 0.5 tsp Black pepper
• 75 g Breadcrumbs
• 1 tbsp Butter

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) springform pan with butter and coat it with breadcrumbs to create a crust.

Step 2

Cook the tagliatelle in a large pot of salted boiling water for 2 minutes less than the package instructions. Drain, toss with 1 tbsp olive oil, and set aside.

Step 3

In a large pan over medium heat, heat 1 tbsp olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the tomato sauce, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Stir in the chopped fresh basil leaves and remove from heat.

Step 4

In a mixing bowl, whisk together the eggs and heavy cream. Stir in half of the grated Parmesan cheese.

Step 5

Cut the mozzarella into small cubes and combine with the cooked tagliatelle in a large bowl. Add the tomato sauce and gently toss to coat the pasta.

Step 6

Pour half of the egg and cream mixture into the prepared springform pan, spreading it evenly. Add half of the tagliatelle mixture, pressing it down gently. Sprinkle a third of the remaining Parmesan cheese on top.

Step 7

Add the remaining tagliatelle mixture in an even layer. Pour the rest of the egg and cream mixture on top. Finish with the remaining Parmesan cheese and sprinkle with breadcrumbs for a crispy topping.

Step 8

Place the pan on a baking sheet to catch any drips and bake for 35–40 minutes, or until the top is golden brown and the timballo is set.

Step 9

Let the timballo cool in the pan for 10 minutes before carefully removing the springform ring. Slice into wedges and serve warm, garnished with fresh basil leaves.

Nutrition Facts

Serving size	(1384.2g)

Amount per serving	% Daily Value*
Calories	3164.2

Total Fat 183.3g	0%
Saturated Fat 86.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 1102.9mg	0%
Sodium 6483.2mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 12.0g	0%
Total Sugars 20.6g
Protein 134.8g	0%

Vitamin D 165.2IU	0%
Calcium 2397.9mg	0%
Iron 15.9mg	0%
Potassium 822.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 17.5%

Carbs: 29.1%