Timballo is a family of molded pasta dishes, not one fixed formula. Some versions use pastry, some use eggplant, and some sit closer to pasta al forno. This one is a Southern Italian penne timballo built for a dependable home kitchen.
We use Gusta penne because the shape holds sauce and structure after baking. The important details are par-cooking the pasta, packing the mold firmly without crushing it, resting before unmolding, and letting the slices hold together without turning dry.
Set servings and units first. You can change them anytime.
Salt the eggplant lightly and let it stand in a colander for 30 minutes. Pat dry before frying.
Warm 3 tbsp olive oil in a saucepan over medium heat. Add the onion and cook for 6 minutes, then add garlic and passata.
Simmer the sauce for 25 minutes, until thick enough to coat a spoon. Remove the garlic, tear in the basil, and season with salt and pepper.
Fry the eggplant in batches with the remaining olive oil over medium-high heat until browned and tender, 6 to 8 minutes per batch. Drain well.
Bring a large pot of salted water to a boil. Cook the Gusta penne for 3 minutes less than 11 minutes, then drain without rinsing.
Heat the oven to 350 F. Oil the mold and coat the inside with breadcrumbs, tapping out the excess.
Toss the penne with tomato sauce, eggplant, peas, grated cheese, mozzarella, and beaten eggs until evenly coated.
Pack the pasta into the mold in layers, pressing gently after each addition so there are no large gaps.
Bake for 45 to 50 minutes, until the top is set and the edges pull slightly from the mold.
Rest 20 minutes on a rack. Run a thin knife around the edge, invert onto a platter, and lift the mold straight up.
If making ahead, bake fully, cool, chill overnight, and rewarm covered at 325 F before unmolding.
You made Timballo di Pasta. Time to eat.
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Timballo and timpano overlap in English, but the useful distinction is structure. This recipe is a molded baked pasta, while pastry-wrapped versions need a different dough-first method.
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