Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Muffin Tin Timballos
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 18 to 24 mini timballos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 186
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 23 mg
- Sodium
- 261 mg
Get ready for an easy and delightful twist on a classic Italian baked pasta. Timballos are known for their large size and delicious fillings, often wrapped in a pastry casing and sliced to reveal pasta, meat and cheese inside. We went mini for these treats by baking the mixture in muffin tins for a simple, appealing way to serve up a satisfying meal, especially for little ones. An easy sauté of ground beef is bathed in marinara and tossed with cheese and pasta rings, then quickly baked in individual rounds. They’re easy to serve and perfect for make-ahead meals.
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 18 to 24 mini timballos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 186
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 23 mg
- Sodium
- 261 mg
Ingredients
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Directions
- Position a rack in the lower third of the oven and preheat to 400 degrees F. Bring 6 quarts of water to a boil in a large pot.
- Heat the olive oil in a large skillet with high sides over medium-high heat. Add the beef, 1 teaspoon salt and a few grinds of black pepper. Break up any clumps of beef with a spatula or wooden spoon. Cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer the beef to a bowl with a slotted spoon and discard the oil in the pan. Return the beef to the pan and add the marinara and milk. Bring to a simmer, adjust the heat and simmer for 15 minutes, stirring occasionally and further breaking up any clumps. Remove from the heat and season with salt and pepper to taste.
- Meanwhile, salt the boiling water and stir in the pasta. Cook until al dente, about 12 minutes. Drain and transfer the cooked pasta to a large bowl. Add the sauce mixture, mozzarella and Parmigiano and stir to combine. Set aside until cool enough to handle.
- Brush the cups of two 12-cup muffin tins with olive oil. Sprinkle breadcrumbs into each cup of one pan and then tilt the pan to coat them with a thin layer. Dump any excess breadcrumbs onto a plate or bowl and reuse for the second pan.
- Fill each cup with a scant 1/2 cup of the pasta mixture, pressing down gently to compact the mixture. Bake on the bottom rack until the edges are crispy and browned slightly, 25 to 30 minutes. Set aside to cool for 15 minutes.
- Gently run a knife around the edges to loosen the timballos from the pan. Invert a sheet pan over the muffin tin and then flip the pan and tin over to turn the timballos out onto the sheet pan. Serve immediately, or cool and refrigerate them in an airtight container for 2 to 3 days. Reheat the timballos in a 375-degree-F oven until hot.
