Total Time:
2 hr
15 min
1 hr 45 min

12 servings

  • 1 pound fresh pasta sheets
  • 1/4 cup butter, melted, plus 1/4 cup
  • Basic tomato sauce, recipe follows
  • 2 cups 1/4-inch diced mozzarella
  • Bechamel sauce, recipe follows
  • Ground veal, recipe follows
  • 1 cup grated Parmigiano-Reggiano
  • Tomato Sauce:
  • 1/4 cup onion, diced fine
  • 3 tablespoons olive oil
  • 1 (14-ounce) can whole peeled tomatoes
  • Salt and freshly ground black pepper
  • 6 to 8 leaves fresh basil
  • Bechamel Sauce:
  • 6 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/8 teaspoon nutmeg
  • Salt and freshly ground black pepper
  • Ground Veal:
  • 2 tablespoons butter
  • 1 1/2 pounds ground veal
  • Salt and freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • Preheat oven to 375 degrees F.

  • Cook the pasta sheets in boiling, salted water until al dente. Shock the pasta in cold water. Lay the pasta out onto a clean kitchen towel and dry.

  • Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan. Place a layer of pasta to cover bottom of pan. Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella. Add another layer of pasta sheets over the cheese. Ladle a thin layer of bechamel sauce over the pasta. Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel. Repeat layering, until there are 3 layers of each. Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce. Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.

  • Bake approximately 30 minutes. Let stand for about 10 minutes before serving.

  • Saute the onion in olive oil until brown. Add the tomatoes and bring to a simmer. Crush tomatoes with a fork as they soften. Season with salt and pepper and add basil. Simmer for about 1 hour.

  • Bring the milk to a simmer in a saucepot. In a saute pan, combine the melted butter with the flour to make roux. Whisk the milk into the roux. Bring to a simmer and cook for 2 minutes. Remove from the heat and set aside.

  • Melt the butter in a saute pan. Add the veal and cook until brown and cooked through. Season with salt, pepper, and nutmeg. Drain off excess liquid and set aside.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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