Why You’ll Love This Recipe
I love this recipe because it combines everything I enjoy about Italian cooking—layers of flavor, hearty ingredients, and simple preparation. The anelletti pasta gives a fun texture, and the sauce is rich and comforting without feeling heavy. It’s a lighter twist on the traditional Sicilian version, perfect for summer or any time I crave baked pasta with a rustic homemade taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound anelletti pasta
1/4 cup extra-virgin olive oil
1 large onion, diced
2 (28-ounce) cans San Marzano tomatoes
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 pound ground dark turkey meat
1 tablespoon dried thyme
1 cup diced cured meat
1 1/2 cups petite peas
3 cups shredded mozzarella cheese
1 1/4 cups Parmigiano-Reggiano, freshly grated (reserve 1/4 cup for garnish)
Directions
DirectionsMake the Meat Sauce
Step 1
I preheat the oven to 350°F (180°C). In a large pot, I heat the olive oil over medium heat and add the diced onion and peas. I cook them for about 10 minutes, stirring occasionally, until the onion is soft and translucent.
Step 2
I add the crushed San Marzano tomatoes, season with salt and pepper, and simmer over low heat for 15 minutes with the lid on.
Step 3
While the sauce simmers, I heat 2 tablespoons of olive oil in a large skillet over medium-high heat. I add the ground turkey, thyme, and a pinch of salt and pepper, breaking up the meat with a wooden spoon until browned and crumbly, about 7 minutes.
Step 4
I add the cooked meat to the tomato sauce, stirring well. I cover and simmer the sauce over low heat for about 30 minutes, making sure it stays thick but not dry. Once done, I taste and adjust the seasoning if needed, then set the sauce aside.
Prepare the Pasta
Step 5
In a large pot, I bring 6 quarts of salted water to a boil. I add the anelletti pasta and cook it for about 6 minutes—just until slightly undercooked, since it will continue to bake in the oven.
Step 6
I drain the pasta and return it to the pot. I mix in about 2 cups of the meat sauce and the diced cured meat, stirring until well coated.
Assemble and Bake
Step 7
I grease a 13×9-inch baking dish with olive oil. I pour half of the pasta mixture into the dish and sprinkle it with 1/2 cup of mozzarella and 4 tablespoons of Parmigiano-Reggiano.
Step 8
I ladle about 4 generous scoops of sauce over the top, then layer on the remaining pasta. I finish by sprinkling the rest of the mozzarella, Parmigiano, and a bit more meat sauce on top.
Step 9
I bake the dish for 40 minutes, or until the top is bubbling and golden brown. Once out of the oven, I sprinkle the reserved Parmigiano cheese over the top and let it rest for a few minutes before serving.
Servings and Timing
This recipe serves about 10 people and takes 1 hour and 25 minutes from start to finish—45 minutes of prep and 40 minutes of baking. It’s perfect for feeding a crowd or preparing ahead for a family dinner.
Variations
I sometimes make it vegetarian by skipping the meat and adding sautéed eggplant or zucchini. For a spicier version, I add chili flakes to the sauce or use spicy cured meat. If I want an extra creamy texture, I mix in a little ricotta or béchamel sauce before baking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover it with foil and warm it in the oven at 180°C (350°F) for about 15 minutes. It can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
Can I use a different type of pasta?
Yes, I sometimes use short pasta like rigatoni or ziti if I can’t find anelletti, though the ring shape is traditional and fun.
Can I make it ahead of time?
Yes, I assemble it up to a day in advance, cover it, and refrigerate. I bake it just before serving.
Can I use chicken instead of turkey?
Yes, ground chicken works well—it gives a lighter flavor but still holds up beautifully in the sauce.
Can I make it without meat?
Absolutely. I simply skip the meat and use more vegetables or lentils for a hearty vegetarian version.
How do I prevent the pasta from drying out?
I make sure there’s enough sauce in each layer and cover the dish loosely with foil for the first 20 minutes of baking.
Can I use fresh mozzarella?
Yes, I slice it thin and let it drain slightly before layering to prevent excess moisture.
Can I add eggs like in traditional timballo?
Yes, I sometimes mix a beaten egg or two into the pasta before baking to help bind the layers together.
What’s the best side dish for this?
I serve it with a simple green salad or roasted vegetables—it balances the richness perfectly.
Can I freeze individual portions?
Yes, I freeze them in small oven-safe containers, then reheat straight from frozen at 180°C (350°F) until hot.
Can I add breadcrumbs on top?
Yes, I love adding a sprinkle of breadcrumbs for an extra crispy topping.
Conclusion
Baked Anelletti is one of those timeless Sicilian dishes that I always turn to when I want something comforting and full of flavor. The tender pasta, hearty sauce, and melted cheese come together perfectly in every bite. Whether I’m making it for a family dinner or a special occasion, it’s a true crowd-pleaser that brings a taste of Sicily right to my kitchen.
Baked Anelletti – Anelletti al Forno – Timballo di Anelletti
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Diet: Halal
Description
Baked Anelletti (Anelletti al Forno) is a classic Sicilian baked pasta dish made with ring-shaped pasta, rich tomato–meat sauce, peas, cured meat, and plenty of cheese. Comforting, hearty, and perfect for feeding a crowd, it’s a beautiful rustic timballo that brings true Sicilian flavor to the table.
Ingredients
1 pound anelletti pasta
1/4 cup extra-virgin olive oil
1 large onion, diced
2 cans (28 oz each) San Marzano tomatoes, crushed
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 pound ground dark turkey meat
1 tbsp dried thyme
1 cup diced cured meat
1 1/2 cups petite peas
3 cups shredded mozzarella cheese
1 1/4 cups Parmigiano-Reggiano, freshly grated (reserve 1/4 cup for garnish)
Instructions
- Make the sauce: Preheat oven to 180°C (350°F). Heat olive oil in a large pot over medium heat. Add onion and peas and cook for 10 minutes until onion is soft.
- Add crushed tomatoes, salt, and pepper. Cover and simmer on low for 15 minutes.
- In a separate skillet, heat 2 tbsp olive oil over medium-high heat. Add turkey, thyme, salt, and pepper, breaking it up until browned, about 7 minutes.
- Add turkey to the tomato sauce. Cover and simmer on low for 30 minutes until thick but not dry. Adjust seasoning and set aside.
- Cook the pasta: Bring 6 quarts of salted water to a boil. Cook anelletti for 6 minutes (slightly undercooked). Drain and return to pot.
- Add 2 cups of meat sauce and diced cured meat to the pasta. Mix well.
- Assemble: Grease a 13×9-inch baking dish. Add half the pasta mixture. Top with 1/2 cup mozzarella and 4 tbsp Parmigiano.
- Ladle 4 scoops of meat sauce over the cheese layer, then add remaining pasta. Top with remaining mozzarella, Parmigiano, and a bit more sauce.
- Bake: Bake for 40 minutes until bubbly and golden. Remove from oven, top with reserved Parmigiano, and rest a few minutes before serving.
Notes
Add sautéed eggplant or zucchini for a vegetarian version.
Add chili flakes or spicy cured meat for heat.
Mix in ricotta or béchamel for a creamier timballo.
Use fresh mozzarella, well drained, to prevent excess moisture.
Add breadcrumbs on top for a crispy finish.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 7g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
