Anellini al Forno

About This Recipe

Anellini are small ring-shaped pasta beloved in Sicily, especially Palermo, where they star in anellini al forno, a baked pasta timballo. The little rings are tossed with a rich meat ragu, peas, and plenty of cheese, then packed into a dish and baked until a crisp golden crust forms. The pasta's hollow ring shape catches the sauce and binds together as it bakes, allowing the casserole to be sliced into neat portions like a savory cake. It's classic Sunday and festival food, generous and comforting, often made in large quantities for crowds. Caciocavallo or pecorino lends sharp depth, while breadcrumbs lining the dish create that prized crunchy shell. This is hearty, soul-warming Sicilian home cooking at its finest.

Ingredients

Serves 6

• 500 ganellini pasta
• 400 gground beef or beef-pork blend
• 700 gtomato passata
• 1 mediumonion(finely chopped)
• 1 cupfrozen peas
• 120 gcaciocavallo or pecorino(grated)
• 120 gmozzarella or caciocavallo(diced)
• 1/2 cupdry white wine
• 3 tbspolive oil
• 60 gbreadcrumbs(for lining the dish)
• to tastesalt and black pepper

Instructions

1. 1

   Build the ragu

   Saute the onion in olive oil over medium heat until soft, then add the ground meat and brown well, breaking it up. Pour in the wine and let it evaporate before adding the passata.

   Let the meat develop color before adding liquid for deeper flavor.

2. 2

   Simmer the sauce

   Season with salt and pepper, then simmer the ragu uncovered on low heat for 30 to 40 minutes until thick and glossy. Stir in the peas during the last 10 minutes so they stay tender and bright.

3. 3

   Cook the pasta

   Boil the anellini in salted water until very al dente, about 2 minutes short of package time. They finish cooking in the oven, so undercooking now prevents a mushy bake.

   Drain while still firm; baked pasta softens further.

4. 4

   Combine

   Toss the drained anellini with most of the ragu and the grated cheese until every ring is coated. Fold in the diced mozzarella, reserving a little sauce and cheese for the top.

5. 5

   Line the dish

   Grease a baking dish and coat it thoroughly with breadcrumbs, pressing them onto the bottom and sides. This forms the crisp golden crust that lets the timballo hold its shape when sliced.

6. 6

   Assemble

   Pack the pasta firmly into the dish, smoothing the top. Spread the reserved sauce over the surface, scatter the remaining cheese, and finish with a light dusting of breadcrumbs.

7. 7

   Bake and rest

   Bake at 190°C (375°F) for 30 to 35 minutes until the top is deeply golden and crisp. Let it rest 15 minutes before slicing so it sets and cuts into clean, firm portions.

   Resting is essential; cutting too soon makes it collapse.

Variations

• •

  Add cubed fried eggplant for a richer, parmigiana-inspired version.

• •

  Stir in chopped hard-boiled eggs and salami, Palermo-festival style.

• •

  Use a meatless mushroom ragu for a vegetarian timballo.

• •

  Add a layer of besciamella in the center for extra creaminess.

Storage

Refrigerate up to 4 days; the baked timballo slices and reheats beautifully. Reheat in the oven to revive the crisp crust, or freeze portions up to 2 months.

Frequently Asked Questions