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Timbale anelletti baked Sicilian

by Ada Parisi
5 min read
Timballo di anelletti siciliani al forno: primo piatto tipico imperdibile

Timbale anelletti baked Sicilian: one of Sicily's most beloved first courses, the summer timballo par excellence. The timbale of traditional Sicilian anelletti is obviously baked, covered with slices of fried eggplant, forming a tempting treasure chest stuffed with pasta, hard boiled eggs, cheese, tomato and other eggplant (do not forget to peek through all my RECIPES WITH EGGPLANT).

The video recipe step by step of the timballo of sicilian baked anelletti

You can study the entire proceeding calmly watching VIDEO RECIPE STEP BY STEP timbale of anelletti Sicilian on my YouTube channel. You will see that it is not at all difficult to prepare.

Once sformato, timbale is a perfect vision, dreamlike. Outside has a golden crust on the fried eggplant covered with breadcrumbs: When you open, anelletti begin to roll down and escapes the filling, The stringy cheese, the yellow of the egg. A heavenly perfume. Some use a light meat sauce to flavor the timbale anelletti baked in the oven, in place of the simple tomato sauce. I, When the eggplants are in season, I prefer to use the tomato sauce.

For this is the summer version of a recipe that also prepares for winter with a delicious sauce in Sicily: the TIMBALE anelletti SICILIANI SAUCE’ with its delicious browned crust. A recipe that I suggest you try when the weather will be better suited. There are those who will not give up eggplant and put them in the winter too timbale: I am in favor of a strict seasonality of crops and then in the winter I would simply add to the sauce and peas. frozen course. I do not know if you understand what this pie just made ends soon: If you want to advance you a single medium. Hide it. Take a look at all my SICILIAN RECIPES. Have a good day!

Timballo di anelletti siciliani al forno: primo piatto tipico imperdibile


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.4/5
( 9 voted )


400 grams of little rings

750 ml of tomato puree

one shallot or onion

4 eggs

250 grams of cheese, provolone or scamorza cheese

2 purple eggplants

120 grams of grated Parmesan cheese

extra virgin olive oil for the tomato sauce

olive oil for frying as required

salt to taste


a handful of breadcrumbs


Before starting to prepare the timbale anelletti baked Sicilian look carefully at my VIDEO RECIPE STEP BY STEP. Wash and clean the aubergines and cut them into slices 1 cm thick. Salt them and put them for at least 30 minutes in a covered schoolboy and with a weight on top to make some of the vegetation water lose. Blot well and FRY in olive oil until they are golden brown. Set them aside on a piece of blotting paper.

In a saucepan put the finely chopped onion and a drizzle of extra virgin olive oil: Sauté the onion until it becomes transparent, with a little warm water if necessary. Combine the tomato puree, a pinch of sugar if needed and add salt. Cook covered for 15-20 minutes.

Preheat the oven to 180 degrees static. Boil the eggs until they are hard boiled. Cut the cheese and boiled eggs into thin slices. Boil the little rings in abundant salted water and drain with at least 5 minutes before cooking time indicated on the package.

Grease a baking sheet with olive oil and sprinkle evenly with the breadcrumbs, as you see in VIDEO RECIPE. Coat the Pan, on the bottom is in the borders, with the fried eggplant (leaving some aside pe la pasta).

Season the little rings with tomato sauce (keep aside a half cup), three-quarters of the Parmesan cheese and the fried eggplant tossed aside. Pour half of the little rings into the Pan, distribute the cheese and the chopped eggs and slices, a little tomato and the rest of the parmesan cheese, as you see in VIDEO RECIPE STEP BY STEP. Cover with the rest of the little rings pressing down firmly. Bake for 25-30 minutes and let stand a few minutes before unmolding the timbale. Unmold the timbale of little rings and serve immediately. Bon appétit!

MATCHING: our choice fell on a Lambrusco Doc Grasparossa Castelvetro, produced by Cantine Chiarli. The name of the wine is "Centenary": Lambrusco bright reds, that smells of violets and red fruit. The palate is dry and slightly fruity. Very pleased with a dish rich and substantial as this timbale.

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46 reviews

Micaela March 21, 2023 - 14:09

Hello! I had bought in San Vito lo Capo some anelletti without pre-cooking. How do I cook them in the oven?

Ada Parisi March 21, 2023 - 17:22

hello Micaela, I don't quite understand. There are no pre-cooked anelletti, is durum wheat pasta like all other shapes. To bake them in the oven you must follow the normal instructions, as reported in the recipe. First I read them for half the usual cooking time, then season them and put them in the oven for the indicated time. As if they were rigatoni or another dry pasta. If you still have doubts you can find me here. Hello, ADA

Pat 29 January 2018 - 09:50

Hi Ada, after trying at Christmas version “autumn”, Sunday I will do this, because I have lunch a special person who has health problems, however, and n can eat meat.. so this is perfect and then… let's face it, it's an excuse to do it just because I feel like 😀
I am having said that I wonder if I can prepare it the day before…. and in the case if I should put it in the pan and then bake it the next day or the day after cooking it and just heat it up…
I know it's a silly question but I want to look good Sunday… we are many and they are all people I care tantissimissimissimo… thank you again you're more than very good and i don't need to tell you 😉

Ada Parisi 29 January 2018 - 11:03

Hello! Meanwhile, thanks for the appreciation and trust. We come to our timbale. I always recommend you do it on the day when it is consumed, because the real problem is that the dough will overcook. If you must do it one day in advance then remains far behind on the pasta cooking time in both the boiling both in baking. Set aside a little 'sauce. Add the tomato sauce over the pie before heating, in a manner that is less dry. Let me know.

Pat 29 January 2018 - 11:27

I imagined.. Ada really thanks… at this point to take risks nn I prepare the day before the sauce eggplant and eggs and the same day I assemble and inofrno… at least they are quiet.
thank you thank you

Ada Parisi 30 January 2018 - 15:22

I agree with your choice. If you prepare everything the day before then you only have to boil the pasta, stir and bake. I assure you that you will not regret the choice. A dear greeting. ADA

Pat 5 February 2018 - 12:15

Ada nn was a success but a huge blockbuster! Is’ went well… thank you for everything
Have a nice day

Ada Parisi 5 February 2018 - 16:20

I'm so happy! A big hug, ADA

Giovanni August 26, 2015 - 22:09

Not knowing my mind between the summer version and the autumn I am determined for their fusion … A four seasons, i mean 🙂 well, now it goes into the oven for tomorrow. Let's see what comes. Hi Ada!

Ada Parisi August 28, 2015 - 16:23

Hi John! So how was this version ' mixed '? In eye should be yummy! Let me know, ADA!

Giovanni November 10, 2015 - 11:52

I apologize for the late response (I had enabled notifications…). Dear Ada, the dish has been successful. The next day he had become even more tasty if possible. Preparing phantasmagoric comparable wealth at only “Tianu d'Aragona”. Viva la Sicilia!…

Ada Parisi November 10, 2015 - 12:12

Thank You John! I'm glad. Consider that it is a symbol of my Sicily, so it makes me even more pleased that you enjoyed. Until next time then! ADA

Maurizio September 6, 2014 - 12:49

live in verona, I cercarto in all aneletti but I can't find the hypermarkets for baked pasta. can you tell me where I can buy them. Thanks

Sicilians creative in the kitchen September 6, 2014 - 14:45

Produces them the barilla and perhaps voiello. But in the North and’ a little present format. About online sales channels by Sicilian products are certainly. You could also try the serve. For more info about barilla outlets customers. Hello.

Steven Carter February 15, 2015 - 19:17

anelletti best of grain fragrant are those of free land for sale in Coop. Are in Parma but passionate, I also tried De Cecco and Tomasello I find the Esselunga.

Sicilians creative in the kitchen February 16, 2015 - 12:34

Thanks Luana! I'll try too if the Coop to Rome I find Free ones, However maybe they Eataly! Thanks for the tip! ADA

Sara September 7, 2014 - 17:54

In butchery goats, in Negrar!!!

Sicilians creative in the kitchen September 7, 2014 - 23:14

Thanks Sara. Maurizio take note

ALE December 16, 2014 - 18:27

If he can interest you, I purchased the De Cecco, in a supermarket chain Dok, I don't know if there is in Verona…

Andrea Arena March 31, 2014 - 20:31

Hi Ada, If you think you could add to the gravy and after firing them off, 2 sprigs of Rosemary, Sage 2 Bay leaves and 2, But even with tomato cubes of mortadella; now complete it becomes baked pasta maiden, I guarantee the result.

Sicilians creative in the kitchen March 31, 2014 - 22:10

Ciao Andrea, Thanks for the suggestion. I gladly accept the idea of flavourings, mortadella and prosciutto with tomato but I just don't I love you! I know that in Messina make it so, but for my taste is a little’ too much charge. But you are right to give the variant, so readers can choose to put it or not the mortadella! A hug, ADA

Marco January 13, 2014 - 17:45

Dear admirers of Sicilian cuisine, If you don't know where to find the little rings (Tomasello) in Rome you can contact us, or we can show you where to find them.
For the chickpea flour… 🙂
We also do consignments.

Sicilians creative in the kitchen January 13, 2014 - 18:01

Thanks Mark, I have taken note of your report! See you soon, I hope you'll continue to follow my blog. ADA

Marco January 19, 2014 - 23:08

Certainly, With pleasure. 🙂

Armando July 31, 2013 - 14:26

parmigiano reggiano?Lambrusco ?but are we crazy? Pecorino cheese or cheese and of course, Nero d'Avola!

Sicilians creative in the kitchen July 31, 2013 - 21:25

Hi Armando, caciocavallo or provolone Ragusa are already within. I prefer the Parmesan cheese because cheese makes everything too salty. As for the wine, We prefer to combine regular proposals other than those. Our audience is not only Sicilian and, Therefore, those who live in Sicily may well quietly Nero d'Avola, but those who live elsewhere can choose among other possibilities.

annaferna July 11, 2013 - 10:08

Hi guys
Here's what I will prepare Sunday!!!
ADA hug

Sicilians creative in the kitchen July 11, 2013 - 11:31

One of my favorite meals ever!

Stefy May 17, 2013 - 19:48

I tried them a little’ time ago, my parents were in Sicily and led a pack of this paste… not deny that when I saw them I couldn't ever think that were so good!! 😛
the Grits of Sicilian pasta has just another flavor, tastes great but also anelletti barilla and de cecco are made with that same wart or you like the regular sizes?
In addition, is there a way to keep compact the slice of flan when you need?

Sicilians creative in the kitchen May 18, 2013 - 01:09

Ciao Stefania! Then, anelletti Barilla or De Cecco fine. Are not as rough as Sicilian because, as you've already figured it out by myself, they are made with the same wart of regular sizes, but overall not bad. To make stay the slice more intact ', the recommendations are two, always bearing in mind that the little rings tend to slide over each other: dress them very, with gravy, Parmesan cheese, cheese, things that ' take’ and then let them cool a little before you cut the pie. More is hot and the juices flowing, more anelletti tend to slip. Hi Ada

Stefy May 18, 2013 - 08:34

Thank you very much!!

Angelita May 16, 2013 - 23:58

Certain!!! Very willingly, count us!!! 😉 A Hug!

Angelita May 16, 2013 - 23:15

Beautiful recipe! It must surely be exquisite!!! 😛

Sicilians creative in the kitchen May 16, 2013 - 23:40

Thanks. Is’ a recipe of my family tradition and for this I am particularly related. I'm glad you appreciated. ADA

Angelita May 16, 2013 - 23:47

Beautiful keep traditions, especially family!! Brava!
Certainly at one time or another I will try!!! 😉

Sicilians creative in the kitchen May 16, 2013 - 23:53

And will you let me know??? It means a lot to have real feedback about my recipes. Is’ clear that I like, but the important thing is that like the other, so you do not lose…

Lucia April 15, 2013 - 19:12

I must say that I have (you) amazed: a very rich dish, delicious with a paste that I had never heard…tomorrow I try now! It's fine for my perfect lunch…I already added the place at the table, Thanks! Lucia

Sicilians creative in the kitchen April 15, 2013 - 23:16

Thank You Lucy, the theme of your contest for me is so beautiful (and nice banner, just appetizing) I wanted to make a good impression!!!

Adele March 14, 2013 - 09:40

A plate favolosoooooooo !!!

fratelli_ai_fornelli March 14, 2013 - 12:43


Laura in the kitchen March 13, 2013 - 18:44

How wonderful!!!If I find them I will try them,looks yummy!!!Dear greetings from Bologna laura

fratelli_ai_fornelli March 13, 2013 - 18:46

Hello Laura! In a medium to large supermarket are certainly: make them – I know because I use them – Barilla, De Cecco, Garofalo and Rustichella…best wishes and thanks!!!!

Laura - Another slice of pie March 13, 2013 - 15:50

Hi Ada!
As promised I went and saw that I really like your blog I enrolled I also! I'm curious about this timbale, I saw that are in vogue at the moment these little rings!
If you have pleasure join to my challenges CAKE POP YOU are?, I would be honored 😉

See you soon, Laura

fratelli_ai_fornelli March 13, 2013 - 15:56

Hello Laura, Thank you very much!!!!In Sicily anelletti we have always used as much but it's true, now they are spreading along the peninsula. I was just browsing through the rules of the contest…I've never done a cake on a stick. I can assure you that I do because I haven't got much time to experience something decent, but I try. In any case I will certainly at the next, I swear. Best wishes and thanks again. ADA

Laura - Another slice of pie March 14, 2013 - 19:46

Creativity does not miss I see, I'm sure before you surprise me, you'il 🙂

fratelli_ai_fornelli March 14, 2013 - 19:47

No, Thank God never fails, but more on the salty ... but your desserts are masterpieces…


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