Recreating Johnny Carino’s famous Timballo at home is easier than you think. This Italian masterpiece, known for its layers of pasta, meat sauce, and melted mozzarella, is a showstopper that’s sure to impress. I’ve broken down the process into manageable steps.

The key to a great Timballo is in the layering. You’ll start with a rich meat sauce, followed by tender pasta, and then a blend of creamy cheeses. The result is a baked casserole that’s both hearty and elegant. Let’s get started!

With this recipe, you’ll be able to achieve that perfect balance of flavors and textures that makes Johnny Carino’s Timballo so beloved. The dish is perfect for special occasions or when you want to feed a crowd. I’ll guide you through every step, from preparation to serving.

Ingredients for johnny carino’s timballo

Here’s everything you need to create Johnny Carino’s famous Timballo at home easily.

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For the best flavor, use high-quality ingredients like San Marzano tomatoes and fresh mozzarella. You can find these at specialty Italian stores or well-stocked supermarkets. Look for 80/20 ground beef for the right balance of flavor and texture. Consider using Penzeys Spices for authentic Italian seasonings.

If you can't find penne pasta, other tubular pasta shapes like mostaccioli or ziti work well. For a vegetarian version, substitute the ground beef with sautéed mushrooms or eggplant. You can also use different cheeses like provolone or ricotta to change the flavor profile. Adjust the amount of garlic and herbs to suit your taste preferences.

Store leftover Timballo in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. You can also freeze the dish before baking for up to 2 months—thaw in the refrigerator overnight before baking as directed.

Step-by-Step Instructions for Timballo

Follow my detailed guide to create Johnny Carino’s famous timballo, a classic Italian baked pasta dish.

🔥 Step 1: Prepare the Meat Sauce

Start by browning the 1.5 lb ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Once browned, add the 1 whole finely chopped onion and 4 cloves minced garlic, cooking until the onion is translucent. Then add the 28 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 0.5 tsp freshly ground black pepper. Simmer this sauce for at least 20 minutes, stirring occasionally, until it thickens and the flavors meld together.

The sauce should be rich and thick, coating the back of a spoon. If it becomes too thick, you can thin it with a little water. This meat sauce is the foundation of your timballo, so don’t rush it.

👨‍🍳 Step 2: Cook the Pasta and Prepare Cheese

Cook the 1 lb penne pasta in a large pot of boiling salted water until it’s al dente. Drain and set aside to cool. While the pasta cooks, shred the 1 lb mozzarella cheese and grate the 0.5 cup parmesan cheese. Beat the 2 whole eggs in a bowl for the egg wash later. Having these components ready will make assembly much smoother.

Make sure the pasta is not overcooked; it will continue to cook a bit in the oven. The cheese should be freshly grated for the best flavor.

🥘 Step 3: Assemble the Timballo

Preheat your oven to 375°F. In a large mixing bowl, combine the cooled pasta, meat sauce, and shredded mozzarella cheese. Mix well until the pasta is evenly coated. In a separate bowl, mix the grated parmesan cheese with the 1 cup Italian breadcrumbs. Now, grease a 9-inch springform pan with some of the 0.25 cup olive oil and sprinkle a thin layer of the breadcrumb mixture on the bottom. Layer half of the pasta mixture, followed by half of the remaining breadcrumb mixture. Repeat with the remaining pasta and top with the remaining breadcrumb mixture.

Brush the top with the beaten eggs for a golden crust. This assembly requires some patience, but it’s crucial for the timballo’s structure and flavor.

🔥 Step 4: Bake Until Golden

Cover the timballo with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes until the top is golden brown and the timballo is heated through. Let it rest for 10-15 minutes before removing the springform pan sides. The timballo should be hot, bubbly, and perfectly browned on top.

When you slice into it, the cheese should be melted and the pasta well-coated in the meat sauce. Serve hot, garnished with fresh parsley if desired.

Johnny Carino’s Timballo recipe is a masterpiece of Italian cuisine that combines layers of pasta, meat sauce, and melted mozzarella cheese in a delicate, crusty pastry crust 🍝🧀. To recreate this Italian-American favorite, you’ll need to start by preparing the ingredients. For the filling, you’ll need 1 pound of rigatoni pasta, 1 pound of ground beef, 1 onion, 2 cloves of garlic, 2 cups of marinara sauce, 1 cup of bechamel sauce, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese.

Preparing the Meat Sauce 🔥

Cook the ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks. Add the onion and garlic and cook until the onion is translucent. Then, add the marinara sauce and bring to a simmer. Reduce the heat to low and let it cook while you prepare the bechamel sauce.

Making the Bechamel Sauce 🥛

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour to make a roux, cooking for 1-2 minutes. Slowly add 1 cup of milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, then season with salt and nutmeg.

To assemble the timballo, cook the rigatoni pasta al dente, then mix it with the meat sauce, bechamel sauce, and shredded mozzarella cheese. Transfer the mixture to a pre-baked pastry crust and top with more mozzarella cheese and Parmesan cheese. Bake until the cheese is melted and bubbly, and the pastry crust is golden brown 🔥.

Some pro tips to keep in mind: make sure to chill the pastry crust before baking to prevent it from becoming too soggy 💡, and don’t overfill the timballo with the pasta mixture to avoid a messy bake 🎯. With these tips and a little patience, you’ll be enjoying Johnny Carino’s Timballo recipe in no time!

Tips & Tricks for Perfect Timballo

These tried-and-tested tips will help you achieve a delicious timballo just like Johnny Carino’s.

Meat Sauce Perfection: For a rich, thick meat sauce, simmer it for at least 20 minutes, stirring occasionally. If it gets too thick, thin it with a little water. This slow cooking melds the flavors together beautifully.

Pasta Preparation: Cook the penne pasta until it’s al dente. Overcooking will make it mushy during baking. Let it cool completely before mixing with the meat sauce to prevent it from becoming too soggy.

Assembly Matters: Grease the 9-inch springform pan with olive oil and sprinkle a thin layer of the breadcrumb mixture on the bottom. This prevents sticking and adds a crunchy base. Repeat the layers carefully for the best results.

Golden Crust: Brush the top with the beaten eggs for a golden-brown crust. This adds a nice visual appeal and texture contrast to your timballo. Make sure to bake it uncovered for the last 20-25 minutes to get that perfect golden top.

This hearty Timballo recipe is a satisfying Italian main dish that combines pasta, meat sauce, and cheese. You’ll love how the flavors meld together in this comforting casserole. The combination of ground beef, tomatoes, and mozzarella creates a rich and satisfying meal that’s perfect for family dinners.

The nutrition facts show this dish is high in protein and moderate in carbohydrates, making it a balanced meal option. With 30g of protein per serving, it helps support muscle health. The presence of tomatoes and herbs adds beneficial antioxidants to the dish.

While this Timballo is satisfying and filling, it’s best enjoyed in moderation due to its calorie and fat content. You can balance it out with a side salad or steamed vegetables. This recipe makes 6 servings, making it great for sharing with family or meal prep.