• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Timpano or Timbalo

  • Recipe Submitted by on

Category: Pasta, Casseroles

 Ingredients List

  • 1 pk Phyllo dough
  • 1 1/2 lb Penne cooked al dente
  • -in light sauce
  • 6 Italian sausages cooked in
  • -their casings and sliced
  • -diagonally 1/2" wide
  • 4 Eggplants, grill and slice
  • -into 1/2" slices
  • 6 Zucchini, grill and slice
  • -into 1/2" slices
  • 6 Yellow squash, grill and
  • -slice into 1/2" slices
  • 4 Bulbs fennel, grill and
  • -slice into 1/2" slices
  • 12 Plum tomatoes, grill and
  • -slice into 1/2" slices
  • 2 c Grated fresh parmesan cheese
  • 8 Hard boiled eggs, cut into
  • -1/2" slices
  • 2 c Light marinara sauce
  • 6 Beaten eggs



1. Oil the pan or wash-basin generously with 1/4 to 1/2 cup of olive oil so
that the phyllo dough will not stick. Line the pan with phyllo dough,
leaving at least 6" overlay to drape the timpano.

2. Layer the filling as you would with lasagne, but press down with your
hands so the timpano will hold and it will be well defined.

3. Add lightly sauced penne about 2" or so. Add various grilled vegetables
in a single layer.

4. Sprinkle with Parmesan and drizzle about 3/4 cup of marinara sauce over
the first layer.

5. Add 1/2 of the hard-boiled eggs, cut-side down.

6. Repeat layers until pan is filled.

7. Add beaten eggs which will set the timpano. Fold overlay over bottom of

8. Bake on middle rack of 350 degree oven for 1 1 1/2 hours until crust is
golden. Check timpano after 45 minutes. If the top layer is cooking too
rapidly, lightly cover with foil.

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