Baked rigatoni timbale with sausage, béchamel, and mozzarella

Name: Baked rigatoni timbale with sausage, béchamel, and mozzarella
Prep time: 35 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4
Cuisine: En
Ingredients: 14 oz rigatoni; 9 oz fresh sausage; ½ small onion; 4,5 oz mozzarella; 1⅔ cups tomato sauce; 3 tbsp white wine; Olive oil to taste; Parmigiano Reggiano to taste; Salt to taste; Black pepper to taste; 1⅔ cups milk; 2 tbsp butter; ¼ cup flour; Nutmeg to taste; Black pepper to taste; Salt to taste

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Main Dish

Easy

1 h 10 m

893 Kcal

Baked rigatoni timbale is one of those dishes that wins you over as soon as you cut into it: a striking ring of pasta encases a rich, creamy, irresistibly gooey filling. The baked rigatoni is combined with hearty sausage ragù, delicate creamy béchamel, and plenty of gooey mozzarella, bringing together bold flavors and soft textures that make you want to dig right in. Perfect as a Sunday first course or for a special family lunch, this pasta timbale brings all the pleasure of Italy’s richer, more convivial recipes to the table. Its golden top hides a soft, flavorful center, where the sausage ragù coats the pasta and blends with the velvety béchamel and cheese. Served piping hot, this rigatoni timbale is the ultimate comfort food for anyone who loves the generous flavors of home cooking.

Materials

20 cm springform pan
Saucepan
2 small pots
Whisk
Colander
Cutting board
Knife

Preparation

Preparation35 min

Waiting time10 min

Cook time25 min

Finely chop the onion and sauté it in oil until softened. Add the sausage (without the casing), break it up, and brown it for 6 minutes. Add the wine and let it reduce until the liquid has evaporated.
Add the tomato sauce to the sausage, season lightly with salt and pepper. Stir well to distribute the seasoning evenly.
Cook the sausage ragù over medium-low heat for 20–25 minutes, stirring occasionally.
Prepare a béchamel sauce that isn't too thick:
Heat the milk in a small saucepan. In another small saucepan, melt the butter and add the flour. Stir until the mixture turns golden brown (the roux).
Thin the roux with a little warm milk, stirring with a whisk. Gradually add the remaining milk and cook over low heat until it reaches the desired consistency.
Cook the rigatoni in plenty of salted water and drain them when they are still very al dente, about 3–4 minutes before the time indicated on the package.
Spread 4 tablespoons of sausage ragù and 4 tablespoons of béchamel sauce on the bottom of the springform pan.
Spread the sausage ragù evenly over the bottom and spread a little béchamel along the edges as well. Arrange the rigatoni upright, starting at the outer edge of the springform pan.
Continue arranging the rigatoni vertically until the mold is completely filled, keeping them close together and tightly packed.
Spread half of the sausage ragù, half of the mozzarella (cut into small pieces), and half of the béchamel sauce over the surface.
Add the remaining sausage ragù and spread it evenly with a wooden spoon, making sure it gets well into the holes of the rigatoni.
Top the timbale with the remaining béchamel and mozzarella, then add a generous sprinkling of grated Parmesan.
Bake in a preheated convection oven at 190°C (375°F) for 25 minutes. Remove the rigatoni timbale from the oven and let it rest for 10 minutes.
Gently run a knife around the edges of the pan, then release the springform latch and carefully remove the pasta timbale from the pan.
Serve the baked rigatoni timbale while still hot, with its gooey mozzarella, sausage ragù, and creamy béchamel.

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FAQ ❓

How should I store baked rigatoni timbale?

Store any leftover timbale in the refrigerator, well covered or in an airtight container, for 2–3 days. Reheat it in the oven to bring back its warm, soft, gooey center.

How can I keep the rigatoni timbale from breaking when I remove it from the pan?

Let the timbale rest for about 10 minutes after baking. Then gently run a knife around the edges of the pan before releasing the springform latch.

How can I make creamy béchamel for rigatoni timbale?

To make smooth, lump-free béchamel, gradually add the hot milk to the roux and whisk over low heat until it reaches a smooth consistency.

Can I prepare rigatoni timbale ahead of time?

Yes. You can assemble the timbale a few hours ahead, cover it and store it in the refrigerator, then bake it shortly before serving. If it is very cold, it may need a few extra minutes in the oven.

What can I use instead of sausage in rigatoni timbale?

You can replace the sausage with ground beef or a mixture of meats. For a vegetarian version, make a ragù with eggplant, zucchini, and mushrooms.

How can I keep the rigatoni upright in the timbale?

Drain the rigatoni while very al dente and arrange them upright in the pan, side by side, starting at the outer edge. Keeping them close together helps make the timbale compact and stable.

What kind of mozzarella should I use for baked rigatoni timbale?

Choose well-drained mozzarella with little moisture and cut it into small pieces. This will keep the timbale creamy and gooey without releasing too much liquid as it bakes.

Nutrition

for 1 serving / for 100 g

Calories: 893Kcal

Carbs: 86.7g
Total fat: 39.4g
Saturated fat: 16.9g
Proteins: 37.9g
Fibers: 5.1g
Sugar: 10.5g
ProPoints: 23
SmartPoints: 29

Nutritional information for 1 serving (435g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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Ingredients

Béchamel Sauce:

Materials