Timballo di anelletti is a dish from Palermo in Sicily consisting of cooked anelletti mixed with a rich meat ragù, béchamel sauce and peas, pressed into a mould and baked till golden. In the absence of the main ingredients, used whatever is available to make a richly flavoured sauce. Once cooked it is turned out for serving and cut like a cake. A impressive looking dish, as well as great tasting.
