Servings: 6-8
Prep time: 1 hour
Total time: 2 hoursIngredients2 tablespoons olive oil
2 garlic cloves , minced
1 small yellow onion, minced
2 tablespoons tomato paste
5 tablespoons unsalted butter, plus more for greasing
2 teaspoons granulated sugar
1 (28-ounce|794-gram) can whole peeled tomatoes, crushed by hand
kosher salt and freshly ground black pepper, to taste
¼ cup all-purpose flour
2 cups|473 ml whole milk
1 pound|454 grams spaghetti
1 cup frozen peas, defrosted
1 pound|454 grams fresh mozzarella, cubed
8 ounces|227 grams grated mozzarella
12 ounces|340 grams shaved ham
3 large eggs
4 ounces|113 grams grated parmesan cheese, plus more for serving
1 tablespoon finely chopped parsleyDirections
Prep time: 1 hour
Total time: 2 hoursIngredients2 tablespoons olive oil
2 garlic cloves , minced
1 small yellow onion, minced
2 tablespoons tomato paste
5 tablespoons unsalted butter, plus more for greasing
2 teaspoons granulated sugar
1 (28-ounce|794-gram) can whole peeled tomatoes, crushed by hand
kosher salt and freshly ground black pepper, to taste
¼ cup all-purpose flour
2 cups|473 ml whole milk
1 pound|454 grams spaghetti
1 cup frozen peas, defrosted
1 pound|454 grams fresh mozzarella, cubed
8 ounces|227 grams grated mozzarella
12 ounces|340 grams shaved ham
3 large eggs
4 ounces|113 grams grated parmesan cheese, plus more for serving
1 tablespoon finely chopped parsleyDirections
- Heat the oven to 350°F.
- Make the marinara sauce: Heat the oil in a medium saucepan over medium-high. Add the garlic and onion and cook until soft, 5 to 7 minutes. Add the tomato paste and cook for 1 to 2 minutes. Add 2 tablespoons of the butter, the sugar, and the tomatoes and cook until the sauce is thick, 35 minutes. Season with salt and pepper and keep warm.
- Make the béchamel sauce: Melt the remaining 3 tablespoons of butter in a small saucepan over medium. Add in the flour and cook for 1 ½ to 2 minutes. Whisking constantly, slowly add in the milk. Season with salt and pepper and cook, stirring occasionally, until thick, about 15 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Add spaghetti and cook, stirring, until al dente, about 10 minutes. Drain, rinse under cold water, and transfer to a large mixing bowl.
- In a small bowl, lightly whisk the eggs with 2 tablespoons of the parmesan and the parsley and add it to the bowl with the pasta, along with ¾ of the remaining parmesan, the peas, the cubed mozzarella, ¾ of the grated mozzarella, and half of the shaved ham. Stir in the béchamel sauce and season with salt and pepper.
- To assemble, layer half of the pasta mixture in the bottom of a greased 9-inch springform pan. Top with 1 cup of marinara sauce and half of the remaining ham. Layer on the remaining half of the pasta mixture and top that with the remaining cheeses and ham.
- Bake the timbale for about 1 hour, or until the top is golden. Cool slightly, then cut into wedges. Serve topped with marinara sauce and more parmesan cheese.