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Main dishes



Also known as the timpano, after the timpani instrument, this will be the showstoper of your holiday dinner. When you place it on the centrepiece, expect a round of applause as well as several encores and second servings. Some assembly required, but it's easier than you think.

Preparation 25 min.
Cooking time 50 min.
Portions 6-8



  1. Preheat the oven to 350F. 
  2. Bring a large pot of water to a boil for the pasta.  Salt the water and cook the pasta according to the instructions on the package. 
  3. In a large saucepan, heat the 2 jars of sauce over medium heat. Once heated, reserve 1 cup of sauce in a separate bowl. 
  4. Add the drained pasta to the saucepan, toss well to coat and remove from heat.  Add ½ cup of parmesan cheese and the shredded mozzarella and toss to coat evenly.
  5. In a 9” non-stick springform pan, using tongs, place half of the pasta in the bottom of the pan.
  6. Spread ½ cup of reserved tomato sauce over the pasta.  
  7. In a medium frying pan, over medium-high heat, crumble the sausage and cook until golden brown.  Drain sausage.
  8. To the springform pan, add the hand torn mozzarella and follow with peas and sausage.
  9. Press down slightly to pack. Top with the remaining pasta, the ½ cup of tomato sauce and 1 cup of parmesan cheese. 
  10.  Place on a baking sheet and bake until golden brown, 50 to 60 minutes. Allow the timballo to rest for 30 minutes before unmolding.