4 People
1 package of brisè pasta
400 g of macaroni
500 g of turkey ragù
300 g of scamorza cheese
50 g of Parmigiano Reggiano
250 g of frozen peas
1 Extra Fresh egg raised on the ground
1 Tropea onion
1 walnut of butter
200 g of fresh cream
Vegetable broth
1 glass of white wine


The pasta timbale is a tasty and simple dish to prepare; it is mainly cooked in winter, because it is a hot dish that requires the use of the oven and is very nutritious, although it can be prepared with light ingredients.
The timbale presents itself as a pasta dish (preferably short) wrapped in a shell of puff pastry or brisè and takes its name from the homonymous mold in which it was originally prepared: a cylindrical container with the diameter equal to the height.

The pasta timbale is ideal for getting rid of the leftovers from the day before and can be prepared with any ingredient and can be cooked at the moment, but also using leftovers of already seasoned pasta.

The pasta timbale could be the main dish of a birthday buffet: it is indeed a rich and very tasty first course that immediately makes it a party!

The fillings of the pasta timbale are the most varied. You can think, for example, of a sea timbale that provides as a condiment for macaroni a fish ragù! Or, if you want to feel like real chefs, you can try a sophisticated “land and sea mix” with seafood and porcini mushrooms tied by a soft béchamel. Here we propose a classic version with ragù and peas.

Here is the definitive recipe for pasta timbale.



First prepare the turkey ragù following the instructions of our recipe.


Divide the brisè pasta into two parts and roll it out into two thin discs.


Cook the macaroni in boiling salted water, drain them al dente and season them with a drop of oil and with the grated Parmigiano, salt and plenty of black pepper.


Finely slice the onion and fry it in a tablespoon of oil in a pan. Salt and add the frozen peas, deglaze with the white wine, add 2 ladles of broth and cook for 10 minutes.


Turn off and add the peas to the turkey ragù. Now cut the scamorza into cubes and preheat the oven to 180˚C.


Butter and flour a round mold with high edges and cover it with a disc of brisè pasta. Cover the bottom with a layer of pasta, cover with the ragù and with some scamorza.


Now form a second and if you want a third layer in the same way, ending with only pasta, then moisten everything with the fresh cream.


Cover the timbale with the second disc of brisè pasta, seal the edges well and finally brush the surface with the beaten AIA Extra Fresh Egg.


Now you can bake the pasta timbale and cook it for 45 minutes, until golden.

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