Timballo di bucatini

This is a recipe that has been around since Renaissance times. Baked in a round mould, you can put just about anything in to it. For starters, follow Love Sicily's recipe, which serves 8.

INGREDIENTS

500g ziti ( or any other kind of long thick pasta like bucatini)
600g ricotta cheese
200g sausage
100g grated caciocavallo cheese ( or parmesan cheese)
3 eggs
Black pepper

METHOD

1. Cook the pasta until al dente.

2. Mix the ricotta with the grated caciocavallo ragusano cheese. Then brake the sausage into small chunks and add it to the ricotta with three beaten eggs and a teaspoon of ground black pepper.

3. Prepare 8 round mono-portion trays, spread the ricotta mixture on the bottom and add a layer of pasta in a circular manner so to follow the shape of the tray. Continue adding more layers of ricotta and pasta then finish off with some more grated caciocavallo.

4. Bake in a preheated oven at 200 C° for 45 minutes.

5. Then of course, serve with a generous spoon of super rich pork sauce or a simple tomato sauce.