Baked Anelletti Recipe – Anelletti al Forno – Timballo di Anelletti

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  Preheat oven to 350º

For the Meat sauce

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  In a large pot heat the olive oil over medium heat and add the the onion and peas.
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  Cook, stirring occasionally, until the onion becomes soft and translucent about 10 minutes.
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  Add the crushed San Marzano tomatoes, season with salt and pepper to taste.
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  Simmer the sauce over low heat, covered for 15 minutes.
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  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.
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  Add the meat to the sauce.
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  Simmer the sauce, covered, over very low heat, for 30 minutes, making sure that the sauce doesn’t get too thick.
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  Season with salt and pepper to taste. Set aside.

For the Pasta

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  In a large pot, bring to a boil 6 quarts of salted water.
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  Add the anelletti and cook for about 6 minutes, (you will be cooking the pasta again in the oven).
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  Drain in a colander.
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  Return pasta to the pot and mix in 2 cups of sauce and the diced ham.
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  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.
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  Add 4 generous ladles of sauce.
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  Pour the rest of the pasta on top and sprinkle with the rest of the mozzarella and Parmigiano and meat sauce.
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  Bake in the oven for 40 minutes at 350º or until bubbling and the top turns golden.
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  Remove from oven and sprinkle the reserved Parmigiano cheese on top.