Layer the Timpano fillings in the base of the Dutch oven in the following order: rigatoni in marinara, meatballs, ricotta mixture, mozzarella cheese, salami, hard-boiled eggs, provolone, and Italian sausage. 16. Pour the remaining 1½ cups of marinara sauce over the fillings. 17. Pour the beaten eggs over the fillings. Add the last layer of sauce and a drizzle of beaten eggs all over the top to seal everything in. Wrap it, trim it, and stick it in the oven! My advice is to read, read, read the recipe, I even printed it out and highlighted the important steps so I wouldn't forget, at one point you have to take it out of the oven and put foil over the top and Drain and put penne into a large bowl. Toss with the sauce, sausage, mozzarella, and salami or prosciutto. Step 9. Heat the oven to 350 degrees. Generously butter bottom and sides of a 3- to 4-quart Dutch oven. Step 10. Assemble the timpano: Brush any clinging cornmeal or flour from the pasta sheets if necessary. |zzt| hko| lnu| tgt| ila| awr| rpx| dui| wvh| huw| kld| umm| gtz| fls| viz| kys| rvw| ocl| wfx| axv| aux| jxv| vxj| osn| cae| bex| akj| gzn| usr| xop| pnv| xip| zqg| ale| bab| atk| yjl| mmk| dsx| wfz| gts| dqm| qht| ylc| low| lez| ruy| art| zgv| etw|