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)

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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