Baked Anelletti Recipe – Anelletti al Forno – Timballo di Anelletti

Baked Anelletti Recipe - Anelletti al Forno

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Anelletti al Forno. From the city of Trapani in Sicily comes this delicious baked pasta dish, similar to a Baked Ziti, but with a smaller pasta shape. I switched out the usual meat sauce of pork and beef and used ground turkey, which is lighter and perfect for the hotter days of Summer. I sent Nonna the recipe to try…She made it, she ate it and gives it her stamp of approval!

Baked Anelletti Recipe - Anelletti al Forno

Baked Anelletti Recipe - Anelletti al Forno - Timballo di Anelletti

This is a light Summer twist on a traditional Sicilian baked pasta…
4.5 from 2 votes
Print Pin Rate
Course: Pasta
Cuisine: Italian
Keyword: anelletti, sicilian
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 10 people
Calories: 461kcal
Author: Nonna Box

Ingredients

  • 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 sliced ham diced
  • 1 1/2 cup petite peas
  • 3 cups shredded mozzarella cheese
  • 1 1/4 cup Parmigiano-Reggiano freshly grated, reserve 1/4 cup for garnish

Instructions

  • Preheat oven to 350º

For the Meat sauce

  • In a large pot heat the olive oil over medium heat and add the the onion and peas.
  • Cook, stirring occasionally, until the onion becomes soft and translucent about 10 minutes.
  • Add the crushed San Marzano tomatoes, season with salt and pepper to taste.
  • Simmer the sauce over low heat, covered for 15 minutes.
  • While the tomato sauce is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground turkey, thyme and season with 1 teaspoon salt and 1 teaspoon of pepper. Break up the meat with a wooden spoon into very small pieces, and cook until it becomes slightly brown in color, about 7 minutes.
  • Add the meat to the sauce.
  • Simmer the sauce, covered, over very low heat, for 30 minutes, making sure that the sauce doesn’t get too thick.
  • Season with salt and pepper to taste. Set aside.

For the Pasta

  • In a large pot, bring to a boil 6 quarts of salted water.
  • Add the anelletti and cook for about 6 minutes, (you will be cooking the pasta again in the oven).
  • Drain in a colander.
  • Return pasta to the pot and mix in 2 cups of sauce and the diced ham.
  • Into a greased 13 by 9-inch baking dish, pour half of the pasta with the sauce and sprinkle 1/2 cup of mozzarella and 4 tablespoons of Parmigiano-Reggiano.
  • Add 4 generous ladles of sauce.
  • Pour the rest of the pasta on top and sprinkle with the rest of the mozzarella and Parmigiano and meat sauce.
  • Bake in the oven for 40 minutes at 350º or until bubbling and the top turns golden.
  • Remove from oven and sprinkle the reserved Parmigiano cheese on top.

Nutrition

Serving: 150g | Calories: 461kcal | Carbohydrates: 42g | Protein: 31g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 1058mg | Potassium: 509mg | Fiber: 3g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 17.7mg | Calcium: 370mg | Iron: 2.9mg
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Baked Anelletti Recipe – Anelletti al Forno – Timballo di Anelletti

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