Italian Baked Spaghetti Recipe Named Timballo!

Today I propose you another first course, this Italian baked spaghetti recipe from Ginny's call for help on my Facebook fan page.

Now after many years Ginny wanted to make by her self this scrumptious treat, she tried hard but could never replicate such dish.

Today I'm very glad that Imma from Naples submited for Ginny and all of us this Italian baked recipe named timballo di spaghetti.

Here you can find all the ingredients and preparation mode and realize all the care Imma put into this recipe.

Enjoy!

Italian Baked Spaghetti Casserole

Ingredients: serves 4

- 3/4 lb (340g) spaghetti
- 5 oz (150g) diced ham
- 5 oz (150g) of caciocavallo cheese into small cubes (or similar cheese)
- 5 oz (150g) of mushrooms (the ones preferred)
- 3 eggs
- 1 clove of garlic
- 2 oz (60g) parmigiano cheese
- 2 tbsp (30g) of breadcrumbs
- extra virgin olive oil
- salt and pepper

Caciocavallo gourd-shaped cheese
from Southern Italy

Preparation: 1 hour

1. Boil the pasta and keep it aside, in the meantime clean and sauteed mushrooms with garlic and extra virgin olive oil.

2. Whisk in a bowl, the eggs with salt and pepper and add the spaghetti, parmigiano, mushrooms and caciocavallo cheese with ham cubes.

3. Pour into a rounded baking spaghetti casserole, and brush with oil and breadcrumbs, sprinkle also over pasta a bit of breadcrumbs and parmigiano.

4. Bake at 400F (200C) for about half an hour, the time to create a nice crust and melt a bit of the caciocavallo cheese.

Thank you Imma!