My Timballo

This is FAB! Easy too...

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 3⁄4 lb ground beef
• 1⁄2 lb  ground veal
• 2  slices  white bread (crusts removed)
•  half-and-half (as needed)
• 2  eggs (beaten)
• 3  tablespoons parsley (minced)
• 2  tablespoons basil (minced)
• 2⁄3 cup parmesan cheese (grated)
•  salt & fresh ground pepper (to taste)
• 4  cups  cooked macaroni
• 2  cups mozzarella cheese (shredded)
• 1⁄3 cup parmesan cheese (grated)
• 28  ounces tomato sauce (lori's #160464 on Zaar)
• 7  slices prosciutto (thin slices)
•  olive oil (as needed)

Directions

1. Heat oven 350.
2. Combine the meats.
3. Soak bread in half and half for 5 minutes. Squeeze dry.
4. Add to meat.
5. Stir in the eggs, parsley, basil, parmesan, salt and pepper. Mix well. Set aside.
6. Combine the macaroni, mozzarella, parmesan and 1 cup of the sauce. Set aside.
7. Spray a 9 inch springform pan with non-stick spray and olive oil. Line with waxed paper.
8. Line with prosciutto.
9. Press 2/3 of the meat mixture on top, spreading to come up sides.
10. Fill with macaroni.
11. Roll out remaining meat mixture between plastic wrap to form a 9 inch circle.
12. Place on top, sealing edges. Cover with foil.
13. Place on a baking sheet. Bake 30 minutes.
14. Uncover. Bake 15 more minutes.
15. Remove from oven. Let stand 5 minutes.
16. Run a knife around edges. Place a platter on top. Invert. Cut in wedges.
17. Heat remaining sauce. Place on plates. Top with Timballo.
18. YUM!