Thank you Heidi. Our family has made this timpano pasta dome every year for Christmas day for as long as I can remember. This year we made a mini Italian pasta dome and used a 9 inch spring form pan. The spring form pan makes it so easy. We need to update the recipe to add this easy hack.

Hi there Okie! Sometimes we add different items like sauteed spinach or even peeled hard boiled eggs to add a little color to the festive pasta dome. We sauteed fresh spinach in a little olive oil, garlic and salt and pepper to yield 1 cup sauteed spinach. You can also use frozen spinach and thaw and season and add it to the timpano as well. This step is optional, but trying to get the kids to eat some healthy greens. Wishing you an awesome holiday season.

I didn't see kale or spinach listed in the recipe, but in the video it looks like a layer of greens is just before the sausage pieces. Is that correct? If so, how much of what greens?
Thanks!

Hi Mary, thank you for your question. The easiest way to make the Timpano crust gluten-free is to replace regular wheat flour with a Bob Mills or King Arthur 1 to 1 gluten-free Baking Flour or other 1:1 gluten-free baking flours that you like. In addition you need to exchange the pasta in the recipe with gluten free pasta and the breadcrumbs to line the bowl will need to be changed out to gluten free dried bread crumbs. We hope that helps. Stay well and take care

Hi there Colleen! Our Timpano recipe is always best with the real deal "Parmigiano-Reggiano cheese". However, feel free to substitute imitation parmesan, if that if that is what you have on hand. We know it can be tough getting ingredients, so use what you have. Yes, we place a 1/2 cup of Parmigiano-Reggiano cheese in the meatballs but we also like to add a little sprinkle of Parmigiano-Reggiano cheese with the mozzarella when layering it up. It is not required but more Parmigiano-Reggiano cheese is always extra delicious in between the layers when building the Timpano pasta dome and a little grating upon serving (This is optional but we always do). Wishing you a super weekend ahead. Take Care

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