Epic Timpano
A pasta timpano filled up with meatballs, sausage, chicken parm, and mozzarella sticks!
Servings: 10 people
Calories: 1699kcal
Ingredients
- 1 pound penne
- 2 cups bacon alfredo sauce homemade or store bought
- 1 pound spaghetti
- 4 cups tomato sauce homemade or store bought
- 4 chicken parm cutlets
- 12 meatballs
- 4 spicy Italian sausages cooked and sliced
- 12 mozzarella sticks
- 10 slices provolone cheese
- 3 packages puff pastry
Instructions
- Cook the penne, strain it, and stir it with the alfredo sauce
- Cook the spaghetti, strain it, and stir it with half of the tomato sauce. Set the other half in the fridge to serve on the side.
- If needed, prepare the chicken parm, mozzarella sticks, meatballs, and sausages. If using store bought, just make sure everything is defrosted and ready to go.
- Preheat oven to 400
- Find your pan or pot that will fit everything. Grease with butter or oil.
- Roll out a few sheets of puff pastry and spread them on the bottom of the pot you are using.
- Start layering up all the ingredients. I started with alfredo, then sausage, then pasta, then mozzarella sticks, then meatballs, cheese, and chicken. Wrap more puff pastry to seal the top.
- Bake about an hour until browned on all edges.
- Carefully flip the timpano by putting a cutting board on top, then grabbing the board and the bottom of the pot and flip. Remove the pot from the top of the timpano.
- After it cools for 10 minutes, slice and serve with the extra tomato sauce heated up on the side.
Nutrition
Calories: 1699kcal | Carbohydrates: 143g | Protein: 61g | Fat: 97g | Saturated Fat: 33g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 44g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 1987mg | Potassium: 1022mg | Fiber: 7g | Sugar: 8g | Vitamin A: 619IU | Vitamin C: 9mg | Calcium: 229mg | Iron: 7mg