|Place of origin||Italy|
|Region or state||France, Italy, Portugal, Spain, and Latin America|
Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included.Variations include the mushroom and shrimp sauce timballo Alberoni, named after Giulio Alberoni, and the veal and tomato sauce timballo pattadese.
The name comes from the French word for kettledrum (timbale).Varieties of Timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartù (a type of Neapolitan timballo with rice and tomato sauce) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust). It is also known as timpano and timbale. It is similar to a casserole and is sometimes referred to in English as a pie or savory cake.
The dish is prepared in a dome or springform pan and eggs or cheese are used as a binder.Rice is commonly used as an ingredient in Emilia-Romagna, where the dish is referred to as a bomba and baked with a filling of pigeon or other game bird, peas, local cheese and a base of dried pasta. Crêpes are used as a base in Abruzzo, and other regions use ravioli or gnocchi. In Sicily, it is typically made with pasta and eggplant.
Mushroom sauce or fonduta, a rich Piedmontese cheese soup and sauce, are sometimes used, and Anna Del Conte wrote that béchamel is the most consistently used ingredient in timballos.
Timballo featured prominently in the 1996 film Big Night , although the dish there is referred to as timpano (a regional or family term).
In December 2020, The Washington Post reported that making 'timpano' is a Christmas tradition in Anthony Fauci's household.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
Macaroni and cheese is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar sauce.
Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
A casserole is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan," whereas the food is simply "a casserole." The same pan is often used both for cooking and for serving.
A hotdish is a casserole dish that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup that must be served hot or warm. A classic example is made with ground beef, topped with tater tots, and flavored with thick condensed cream of mushroom soup sauce, but some versions in Minnesota use the official state grain wild rice, or even macaroni, in place of the potatoes. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, North Dakota, and eastern Montana. Hotdish is cooked in a single baking dish, and served hot. It commonly appears at communal gatherings such as family reunions, potlucks, and church suppers.
Pastitsio is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea.
Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.
Tuna casserole is a casserole primarily made with pasta or rice and canned tuna, with peas sometimes added. The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. Tuna casserole is a common dish in some parts of the United States, often prepared using only nonperishable pantry ingredients.
Baked ziti is a casserole with ziti pasta and a Neapolitan-style tomato sauce. It is a characteristic of Italian-American cuisine. It is a form of pasta al forno.
Johnny Marzetti is an American pasta dish in the cuisine of the Midwestern United States prepared with noodles, cheese, ground beef or Italian sausage, and a tomato sauce that may include aromatic vegetables and mushrooms.
A roulade is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Macaroni pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk.
Macaroni casserole is a dish of baked pasta. It is especially known as a staple in northern European home cooking. It is a dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish. It is commonly made with cheese or breadcrumbs sprinkled on top.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Pasta al forno, or timballo di pasta, is a typical dish of Italian cuisine, made of pasta covered with bechamel and tomato sauce and cheese and cooked in the oven.
Pasta 'ncasciata is a celebratory baked pasta dish originating from Messina, Sicily, but today there are many versions from every province of Sicily as well as Calabria in Southern Italy. Ingredients vary according to the region as well as personal preferences. For example, while the dish usually utilizes two types of cheese, besciamella may be used in lieu of one of the cheeses. It was traditionally baked in a dish placed over, as well as covered by, hot coals. The dish was made more well known by Andrea Camillieri’s Inspector Montalbano.