Timpano Italian Pasta Dome is an outrageously delicious Italian pasta dish filled with layers of homemade meatballs, sausage, pasta, cheeses and marinara sauce wrapped up in a delicious butter crust.
Have you ever watched the movie, "Big Night"?
If you are a foodie and you have not yet seen it this movie, rent this movie over your holiday break. There is the famous scene from the movie where there is a large gathering in a restaurant. Everyone becomes silent as they bring out out to the main table the huge towering metal bowl on a rolling cart. The bowl lid is removed to reveal the ultimate Timpano Italian Pasta dome. There is a roar of applause and gasping as the staff cut into the master piece revealing the layers of pasta, meatballs, sausage, cheese, eggs and other goodies hidden inside the flaky crust of the dome. The scene ends with everyone in a food coma and crying because the meal was beyond their wildest dreams.
The Timpano Italian Pasta Dome is an EPIC meal. This recipe is not for the faint of heart and there is no way it can be made in 30 minutes or less. However, it will be a meal that will be talked about for ages to come. One bite and you will be hooked.
Imagine a bite of flaky crust and then savory tenter meatballs, sausage and aldente pasta and then all of the cheesy saucy goodness. In addition, the Timapano Italian Pasta Dome is a stunner! We highly recommend that you remove the bowl and cut it right at the table as it is a dramatic presentation.
The Timpano Italian Pasta Dome is a meal in itself. However a delicious Dried Cranberry Sugar Glazed Pecan Holiday Salad will take this meal over the top. While your guests are waiting for the big reveal, try our Feta Stuffed Mini Peppers or our Dairy Free Bolognese Polenta Bites
We have held on to this family tradition of making the Timpano Italian Pasta Dome for the last 25 years. Every year we learn something new while preparing this meal. We have learned more about each other as a family. We have bonded. We cherish the time together.
In addition, we have learned some tricks along the way to simplify the process and helpful hints to make you successful. Please excuse the older photos but each year we spent time with family and not on the photography.
Hints:
- Cook your meatballs, Italian sausage, sauces and pasta the day before in advance.
- If you are running low on time, you can use jarred pasta sauce. Of course homemade is better but we promise we won't tell a soul.
- Depending on the size of your bowl, you most likely will need to double your dough.
- In these photos we have shown the process of just making one large rolled out pasta dough sheet. However, this is harder to control. You might wish to make one sheet for the bottom of the bowl and a smaller dough sheet to cover the bottom.
- Get the dough as thin as possible without it tearing as you don't want to bite into a huge hunk of dough, keep it thin.
- Egg to flour ratio for your dough will depend on the size of your eggs. You may need to add more egg or a little cold water to get your dough to pull together.
- Do not get your pasta too saturated with sauce as then it will cause your Timpano Italian Pasta dome to collapse. It is better to serve a little extra sauce on the side.
- You will be tempted to cut the pasta dome right away...WRONG! Don't do it. Leave the pasta dome rest under the metal bowl for at least ½ hour. Longer is better as it allows the cheeses to hold the dome together.
- Between each layer of pasta and meats and cheese, press it down to get out as much air as a possible so it is very compact.
- You may need to lay over a sheet of aluminum foil over the flat part of the bowl in the last hour of baking so that the dough does not get too browned.
- Allow yourself plenty of time to assemble the Timpano Italian Pasta Dome as it takes longer than you think. Having extra pairs of hands to help you assemble is a very good thing.
- Be sure to use a serrated knife or super sharp knife to cut your masterpiece.
- Leftovers if you have any rock. You can freeze the rest for a rainy day.
- Take lots of instagram photos and be sure to tag us @hwcmagazine or #hwcmagazine. Be sure to follow us on instagram
We have a family tradition of making this Timpano Italian Pasta Dome together each Christmas and enjoying the holiday spirit. This recipe is quite labour intensive, but it worth every bite. From Healthy World Cuisine Kitchen to yours may your holidays always be happy and bright.
Timpano Italian Pasta Dome
Timpano Italian Pasta Dome is an outrageously delicious Italian pasta dish filled with layers of homemade meatballs, sausage, pasta, cheeses and marinara sauce wrapped up in a delicious butter crust.
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Servings: 12
Calories: 1304kcal
Ingredients
Items for the assembly (prepare in advance)
- 4 cups Basic Tomato Sauce
(see attached recipe) - 12-15 Italian meatballs
cooked (see attached recipe) - 1.50 pounds Italian sausage
cooked and sliced on a diagonal - 2 pounds rigatoni pasta
cooked al dente - Dough
recipe below - 2 cups parmigiano-reggiano cheese
freshly grated - 2 cups mozzarella cheese
grated - 6 hard-boiled eggs
sliced in quarters (optional) - Large metal bowl
- 2 tablespoon butter
- ½ cup breadcrumbs
toasted seasoned
Basic Tomato Sauce (Makes about 4 cups)- or if low on time can use canned sauce
- 3 tablespoon olive oil
extra virgin - 4 cloves garlic
peeled and thinly sliced - 1 onion
peeled whole yellow - 12-15 whole cloves
to stud the whole onion - 36 oz Canned tomatoes
(crushed tin tomatoes) (My kids dislike chunky tomato sauce so I blend one half of tomatoes in blender before adding to sauce) - 6 oz tomato paste
- ½ cup red wine
dry - 1 tablespoon sugar
or sugar alternative of choice - 1 teaspoon Italian seasoning
dried - Salt and pepper
to taste - 6 leaves basil
fresh or 1 teaspoon dried basil
Basic Béchamel sauce (Makes about 3 ¼ cups)
- 5 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 teaspoon salt
- ½ teaspoon nutmeg
Italian Meatballs (Makes about 12-15 meatballs)
- ½ pound ground veal
(minced) - ½ pound ground pork
(minced) - 1 pound ground beef
(minced) - 1.25 cups bread crumbs
dry seasoned - 2 tablespoon parsley
flat leaf fresh, chopped - 1 teaspoon Italian seasoning
dried - ½ cup Parmesan cheese
freshly grated - 2 teaspoon salt
- ½ teaspoon black pepper
freshly ground - ¼ teaspoon nutmeg
dried ground - 1 large egg
beaten - ¾ cup water
warm - Oil spray for baking sheet
Dough
- 2.5 cups all-purpose flour
- 6 oz butter or 6 ounces lard or vegetable shortening
- 4 egg yolks
- ½ teaspoon salt
- 2 tablespoon butter
unsalted - 1.5 breadcrumbs
toasted - 2 tablespoon olive oil
extra virgin - 1 teaspoon ice water
Instructions
Make Basic Tomato Sauce (if low on time you can buy pre-made jar tomato sauce)
- Place the pointed end of the 12-15 cloves and pierce into peeled whole onion so that you have a studded onion. Next put 3 tablespoons of olive oil in a large sauce pan on medium heat and then place whole clove studded onion in oil and brown over medium meat for about 5 minutes until the flavors are infused into the oil. Remove whole onion. Add garlic and sauté for 1 minute until golden brown. Then add crushed tomatoes, tomato paste, red wine, sugar, salt, pepper and basil. Turn down the heat to low simmer and cook nice and slow for about and hour. If sauce consistency is too thick then add more wine or water and if sauce is too thin then add more paste to suit your preference. Taste and adjust seasoning as desired.
Make Béchamel Sauce (if low on time you can buy the pre-made jar Béchamel sauce)
- In a medium saucepan, heat the butter until it is melted. Add the flour and stir until smooth. Cook over medium heat until light golden brown, 6 to 7 minutes.
- Meanwhile, heat the milk in a separate pan until just about to boil. Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil and cook for 30 seconds. Remove from heat and season with salt and nutmeg.
Make the Italian Meatballs (makes about 12-15 meatballs) - if low on time can buy pre-made meatballs
- Preheat oven to 350 F (176 C)
- Place the ground meats, both breadcrumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and ¾ cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Lightly spray a baking sheet and place meatballs a few inches apart and bake in oven for about 25-30 minutes until no longer pink in center.
- Take meatballs out of oven to rest. Meatballs can be placed in freezer for later use or place meatballs directly into marinara sauce and serve.
Toast breadcrumbs over a medium heat until golden brown. Set aside
Pan fry your Italian sausages. Cool and cut on a diagonal and set aside.
Boil your rigatoni pasta according to the directions. Drain and drizzle with a little olive oil and set aside.
Directions for dough and assembly of Timpano
- To make the dough: Place the flour on a wooden work surface, make a well in the top.
- Cut the butter into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water.
- Mix well with the tips of your fingers to form a lumpy mass
- Bring together as a dough and knead for 4-5 minutes.
- Wrap in plastic and set aside. (it is very probable that depending on the size of your bowl you may need to double the dough recipe) - We used a
- Preheat oven to 375-degrees F (190 C).
- Roll out dough to a large circle ¼-inch thick.
- Butter the metal bowl and dust thickly with the toasted bread crumbs.
- Line the buttered dish completely with the sheet of dough, with a 1 ½-inch edge overhang.
- Boil 6 quarts (6000ml) of water in a large pasta pot, then add 2 Tablespoons of salt.
- Cook the rigatoni in the boiling water, 3 minutes less than the package instructions state.
- Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.
- Toss with olive oil, and set aside
- Mix half of the cooked rigatoni/ziti with 2 ½ cups tomato sauce and ½ cup of Parmiagiano, and set aside.
- Mix the remaining cooked rigatoni with half of the Béchamel sauce, ¼ cup of Parmesan cheese, and nutmeg.
- Place this béchamel sauced rigatoni/ziti into the bowl, and press lightly.
- Place ⅓ this tomato sauce rigatoni into the bowl and press lightly.
- Sprinkle with some of the grated Parmesan cheese and mozzarella cheese.
- Arrange the meatballs on top in an even layer, and press down again.
- Sprinkle with more Parmesan cheese and mozzarella cheese.
- Spread the tomato sauced pasta over the meatballs and press down gently. Make sure to press down between each layer to remove the air.
- Add a layer of sliced cooked Italian sausage and if you wish cooked eggs and repeat with a final layer of rigatoni with tomato sauce.
- Fold the extra dough over the whole thing, and press gently to seal.
- Cover the open top with foil and bake for about 2 hours.
- Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.
- Allow to rest at LEAST 30 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl. The longer rest time the better as it allows the
- cheese to bind the timpano for a clean and neat slice.
- Serve immediately with the remaining shredded Parmesan cheese on the side, cutting the timpano into wedges to serve. Timpano is great dish for a crowd with a side salad. Open a bottle of sparkling grape juice for the kids and a glass of red or bubbly for the adults and have your self a Happy Holiday.
Notes
- Cook your meatballs, Italian sausage, sauces and pasta the day before in advance.
- If you are running low on time, you can use jarred pasta sauce. Of course homemade is better but we promise we won't tell a soul.
- Depending on the size of your bowl, you most likely will need to double your dough.
- In these photos we have shown the process of just making one large rolled out pasta dough sheet. However, this is harder to control. You might wish to make one sheet for the bottom of the bowl and a smaller dough sheet to cover the bottom.
- Get the dough as thin as possible without it tearing as you don't want to bite into a huge hunk of dough, keep it thin.
- Egg to flour ratio for your dough will depend on the size of your eggs. You may need to add more egg or a little cold water to get your dough to pull together.
- Do not get your pasta too saturated with sauce as then it will cause your Timpano Italian Pasta dome to collapse. It is better to serve a little extra sauce on the side.
- You will be tempted to cut the pasta dome right away...WRONG! Don't do it. Leave the pasta dome rest under the metal bowl for at least ½ hour. Longer is better as it allows the cheeses to hold the dome together.
- Between each layer of pasta and meats and cheese, press it down to get out as much air as a possible so it is very compact.
- You may need to lay over a sheet of aluminum foil over the flat part of the bowl in the last hour of baking so that the dough does not get too browned.
- Allow yourself plenty of time to assemble the Timpano Italian Pasta Dome as it takes longer than you think. Having extra pairs of hands to help you assemble is a very good thing.
- Be sure to use a serrated knife or super sharp knife to cut your masterpiece.
- Leftovers if you have any rock. You can freeze the rest for a rainy day. This recipe can sure feed a large crew at least 12 and there will still be leftovers. You can store your Timpano Italian Pasta Dome covered in the refrigerator for up to 3 days or freeze up to 2 months in a freezer safe container.
Nutrition
Serving: 1g | Calories: 1304kcal | Carbohydrates: 106g | Protein: 54g | Fat: 73g | Saturated Fat: 33g | Cholesterol: 270mg | Sodium: 2310mg | Potassium: 1154mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1585IU | Vitamin C: 14mg | Calcium: 547mg | Iron: 7mg
Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!
Maggie Major says
Hi! I am reading a plethora of Timpano recipes and I thank you for sharing your family tradition! I love the addition of the bechamel sauce in yours and am definitely going to incorporate this layer into mine! What are your thoughts on assembling this entirely the day before and baking the next day? My family is not as handy or helpful in the kitchen as yours sounds;) Thank you and Happy Holidays!
Maggie
HWC Magazine says
Hi there Maggie! Thank you. I prepare ours the day before and it works out fine. Please do these things to prevent extra moisture from getting to the crust layer. Put grated low moisture mozzarella and parmesan cheese as your first layer in the dome- this helps. Then, the meatballs. Next, make sure you do not put too much sauce in the noodles. Instead reserve some of that sauce for serving. Use your hands and pack down the layers as you are adding them into the dome bowl. Your family and friends are going to love this. Allow the dome to rest at least 1/2 hour to 1 hour before serving so that it stays in its pretty layers for serving. Wishing you and your family a super holiday ahead. Take Care
Aubry says
As a girl we would make smaller versions of this - several at a time for the big family holidays. The smaller ones cook faster and we had such a small oven. This brings back the memories.
HWC Magazine says
Great idea! You could make your own individual portion timpano in small bowls. How fun!
Michael A Maisch says
What size bowl was used in this recipe and was it glass, metal or ceramic?. Thank you.
HWC Magazine says
Hi Michael, thank you for your question. The type of bowl used to make timpano is a stainless steel mixing bowl. The bowl needs to be oven proof. So if you have an oven proof glass or ceramic bowl, use that. We are all about using what you have on hand. The size used for this recipe is a 5 quart mixing bowl. Our Timpano pasta dome recipe makes enough for 12 people at least. If you want to make a smaller Timpano pasta bowl, use a smaller bowl and reduce the ingredients. In addition, you can also use 2 smaller bowls and split up the ingredients to make 2 timpano pasta bowls and eat one for dinner and freeze one for another day. We hope this helps. Stay well and take care
Eha Carr says
*laughter* Have not seen the film ! Vaguely knew the name ! Well, when The Monster has departed these parts and I can have all my big burly male pals in for a 'feed' - this does sound oh so very moreish an offering !!! Methinks I would be rather popular . . .
HWC Magazine says
Hiya Eha and thank you. If you do get a moment, the movie "Big Night", is a must see for any foodie. This Timpano Italian Pasta dome does feed a huge crowd and then some. This year we are going to downsize this recipe to a much smaller bowl for an intimate family pasta dome. Hope you are staying well. Take care
Ken says
This is a great tradition and it looks wonderful -- I get the impression this is good a day or two after the holiday.
HWC Magazine says
Thanks Ken! This recipe can sure feed a large crew at least 12 and there will still be leftovers. You can store your Timpano Italian Pasta Dome covered in the refrigerator for up to 3 days or freeze up to 2 months in a freezer safe container. Stay well and take care
Jennifer says
We watched the movie this weekend and then searched for Timpano and found your delicious recipe. Pinned this recipe so that we can make as a family during the holidays.
HWC Magazine says
So happy to hear Jennifer. The Timpano pasta dome is a family tradition over the holidays for our family and hope it will be for your family too. Happy pinning!
tanya says
lol...ive looked several times for this recipe..i was searching for tombino ha no wonder never any hits!!
i have made it once but lost written recipe so thk you
in directions...there are errors, it says rather than dough your recipe states pasta to line the bowl with and fold over top with pasta...might want to correct for any confusion to
other cooks attempting this wonderful meal.
respect in food...
Healthy World Cuisine says
Dear Tanya, I am so glad you found the recipe you were looking for. Thanks for letting me know about the recipe error in the directions and have made changes accordingly.
Tamara says
What a beautiful post! I love hearing stories of family traditions Bobbi! My first glance I thought "there's a gazillion calories in that..." However, the holidays we dispense with calorie counting, so I'm pinning this one! Merry Christmas!
Healthy World Cuisine says
Thank you Tamara. If you can't treat yourself on Christmas, then it just would not be Christmas. Calorie counting is suspended on x-mas day. LOL Wishing you and your family a super holiday and 2016.
lambyknits01 says
Goodness, that's a lot of ingredients 😉 I love this and it's totally worthy of a special occasion dinner 🙂 Thanks for sharing!
Ann from Sumptuous Spoonfuls says
Holey Moley that dish is a MASTERPIECE! I SO want to make this!
Healthy World Cuisine says
Thanks Ann! This dish takes a long time to make but the wow factor is big. My kids would be heart broken if I ever broke our family tradition. Take Care, BAM
Shumaila says
How did I miss this! This looks absolutely delish- something you would just want to dive in to. You have encouraged me to make this and watch Big Night! Thanks for sharing!
Healthy World Cuisine says
Thanks Shumaila. Watching Big night is a must to do if you are a foodie. It will give you a big incentive to try creating the timpano. Take Care, BAM