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Dough- 2-C-All purpose flour 2 Eggs 1/2 tsp kosher salt 1 1/2 tsp EVOO 1/4 cup water. Butter and EVOO to grease 10 inch round cake or spring foam pan Filling. 1 cup-provolone cheese 2 cup all mixed veggies like- onions, Broccoli,mushroom, bell pepper, carrots,eggplant potatoes. all chopped into 1 " size. set it aside. 6 hard boiled eggs 4 cups of pasta sauce any brand or home made 1 1/2 baked ziti-cooked very al dente 1 tsp EVOO 1/3 cup grated Pecorino Romano cheese. 1/3 of shredded Mozzarella cheese 1 tbsp of good Italian seasoning. 1 tsp red crushed pepper for some kick 1/2 freshly grinded pepper. 2 eggs finely beaten.


To make the dough, place flour,eggs,salt,evoo in stand mixer fitted with the dough hook. Add 3 tbsp water and process. Add more water, 1 tbsp at a time until the mixture comes together and forms a ball. Turn the dough out into a lightly floured surface and knead to make sure it is well mixed. set it aside to rest for 5 minutes. Flatten the dough out on a lighted floured surface, dust the top of the dough with flour and roll it out, dusting with flour and flipping the dough over from time to time, until the dough is 1/8 inch thick and is desired diameter( about 1'x1' for the 8" bowl or the pan you are using for baking. Generously grease the pan with butter then oil fold the dough in half and then half again to form a triangle and place in the pan. Open the dough and arrange it in the pan, gently pressing it against the bottom and sides, draping the extra dough over the sides of the pan. Set aside. To prepare the filling: Have the veggie, provolone, hard boiled eggs and tomato or pasta sauce @ room temperature. Toss drained pasta with EVOO and pasta sauce. Distribute 1/2 cup of pasta on the bottom of the prepared pan top with some veggie, sprinkle some seasoning, crushed pepper, top with provolone cheese, top with 3 hard boiled chopped eggs,top with some Romano cheese, pasta sauce and Mozzarella. Then starting all over again with another layer of cooked ziti and other filling like you would layer for lasagne. Once you have finished layer that of the ingredient pour over the beaten eggs over the filling.Fold the pasta dough over the filling to seal completely. Trim away and discard any double layer of the dough. Bake until lightly brown, about one hour.Then cover with aluminum foil and continue baking until Timpano is cooked thru and dough is golden brown (internal temp. will be 120 degree F)about 20-30 minutes. Remove from the oven and allow to rest for 30 minutes or more. The baked Timpano should not adhere to the pan. If any part is still attached carefully detach with the knife. Grasp the pan firmly and invert the Timpano onto the serving platter. Allow Timpano to cool for 20 minutes before serving. Using long sharp knife cut a 1 1/2 circle in the diameter in the center making sure it is cut all the way thru to the bottom. Then slice the Timpano as you would a pie into individual portions, leaving the center circle as a support for the remaining pieces.


Servings: 8

Nutritional information per serving

No nutrition information available

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