Easy Italian

Ziti timballo

Name: Ziti timballo
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6
Cuisine: /italian
Ingredients: ¼ cup (60ml) extra virgin olive oil; 1 onion, chopped; 1 celery stick, chopped; 1 carrot, chopped; 2 garlic cloves, crushed; 2 tsp fennel seeds, toasted and crushed; 750g mixed pork and veal mince; 2 x 400g cans crushed tomatoes; 400g ziti pasta or other thin short pasta; ½ cup (40g) parmesan, grated, plus extra to serve; 1 cup (120g) frozen peas; Basil leaves to serve

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55m

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by Silvia Colloca

Cook and author

Jul 01, 2017

Ziti is thin, tubular pasta and makes for a show-stopping pasta bake in this recipe.

¼ cup (60ml) extra virgin olive oil
1 onion, chopped
1 celery stick, chopped
1 carrot, chopped
2 garlic cloves, crushed
2 tsp fennel seeds, toasted and crushed
750g mixed pork and veal mince
2 x 400g cans crushed tomatoes
400g ziti pasta or other thin short pasta
½ cup (40g) parmesan, grated, plus extra to serve
1 cup (120g) frozen peas
Basil leaves to serve

Method

1.

Preheat oven to 180°C.
2.

Heat the olive oil in a saucepan over medium heat. Add the onion, celery and carrot. Cook for 3-4 minutes, then add the garlic and fennel seeds and cook for a further 1 minute until fragrant.
3.

Add mince and cook for 8-10 minutes until well browned, then add the tomatoes and 1 cup (250ml) water and cook for 15 minutes or until liquid has reduced.
4.

Bring a saucepan of salted water to the boil over high heat and cook pasta until al dente. Drain and cool. Combine pasta with cooled mince, grated parmesan and peas, then spoon into a lined 22cm-round springform cake pan. Compress down and bake for 30 minutes. Remove from oven and set aside to cool for 15 minutes.
5.

Serve topped with extra parmesan and basil.