Timballo Spaghetti Casserole Recipe - Allrecipes.com
Timballo Spaghetti Casserole Recipe
  • READY IN 1 hr

Timballo Spaghetti Casserole

Recipe by  

"I came home from a local restaurant and recreated this delicious dish. We serve it with a side salad and crusty bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread olive oil into the bottom of a cast-iron skillet or large baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  3. Stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast-iron skillet. Top with mozzarella cheese in a layer and sprinkle with Parmesan cheese.
  4. Bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.
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Reviews More Reviews

Jan 04, 2014

I love this dish...

 
Jun 13, 2014

Timballo Spaghetti Casserole Haiku: "Change the pasta type. Strand noodles awkward to eat. Needs more parmesan!" I was thrown off by the ingredient list saying "cooked chicken" and instructions saying "bake til chicken is cooked through" so I just ignored that, and made everything as written w/ Costco's Kirkland canned chicken (I'm no can chicken snob; that Kirkland stuff is great!) The spaghetti noodles made this a little difficult to eat (i.e. hard to scoop/stab nummy ingredients all while twirling spaghetti) and 1 TB of parmesan was definitely not enough to sprinkle over the entire top, so we added more when we served it. Made a TON but the leftovers were just as good, if not better; when making again, I'd use a different noodle, reduce the mozzarella, increase the parm, and maybe saute some onions and peppers to mix in too.

 

3 Ratings

Aug 17, 2014

Very good! I gave this 4 stars because I changed several things due to items I had on-hand. I cut the recipe in half for three adults. Used turkey pepperoni because that's what we like. Left out the green pepper and black olives as I didn't have any. Used mini rigatoni for the pasta and added extra sauce and extra chicken and the mushrooms. Sprinkled shredded cheddar and monterey jack mix on top, then shredded parmesan. My family loved it and would definitely make it again with the green pepper and olives. It was a great way to use leftover chicken! Also, I baked it in a pottery pie plate so it looked pretty, too.

 

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Nutrition

  • Calories
  • 672 kcal
  • 34%
  • Carbohydrates
  • 68 g
  • 22%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 36.7 g
  • 73%
  • Sodium
  • 1563 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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