My Timballo

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3/4 lb ground beef
• 1/2 lb ground veal
• 2 slices bread (crusts removed)
• half-and-half (as needed)
• 2 eggs (beaten)
• 3 tablespoons parsley (minced)
• 2 tablespoons basil (minced)
• 2/3 cup parmesan cheese (grated)
• salt & fresh ground pepper (to taste)
• 4 cups cooked macaroni
• 2 cups mozzarella cheese (shredded)
• 1/3 cup parmesan cheese (grated)
• 28 ounces tomato sauce (lori's #160464 on zaar)
• 7 slices prosciutto (thin slices)
• olive oil (as needed)

Recipe

• 1 heat oven 350.
• 2 combine the meats.
• 3 soak bread in half and half for 5 minutes. squeeze dry.
• 4 add to meat.
• 5 stir in the eggs, parsley, basil, parmesan, salt and pepper. mix well. set aside.
• 6 combine the macaroni, mozzarella, parmesan and 1 cup of the sauce. set aside.
• 7 spray a 9 inch springform pan with non-stick spray and olive oil. line with waxed paper.
• 8 line with prosciutto.
• 9 press 2/3 of the meat mixture on top, spreading to come up sides.
• 10 fill with macaroni.
• 11 roll out remaining meat mixture between plastic wrap to form a 9 inch circle.
• 12 place on top, sealing edges. cover with foil.
• 13 place on a baking sheet. bake 30 minutes.
• 14 uncover. bake 15 more minutes.
• 15 remove from oven. let stand 5 minutes.
• 16 run a knife around edges. place a platter on top. invert. cut in wedges.
• 17 heat remaining sauce. place on plates. top with timballo.
• 18 yum!