To prepare the pasta timbale, the first thing to do is prepare the meatballs: place ground meat, parmesan, breadcrumbs, salt and pepper in a bowl and mix.
You should obtain a malleable mixture (if it seems too firm you can add 1 tablespoon of milk or water to help): use it to form small meatballs.
Remove the casing from the sausage and grain it, then brown it in a large non-stick pan or saucepan, together with oil and chopped onion, finally add the meatballs.
After a few minutes, when the meatballs start to change colour, add the puree, season with a little salt, cover with a lid and leave to simmer on a low heat for at least 30-35 minutes, then add the peas and leave to flavor only for a few minutes before seasoning with salt and pepper and turning off.
Set aside a few meatballs for the final decoration.
Boil the pasta in plenty of lightly salted boiling water, drain it al dente and season it with the sauce and parmesan.
Grease the mold with oil and coat it with breadcrumbs, pour half the dough into it, add the diced fior di latte and cover with the remaining dough.
Complete with breadcrumbs, flakes of butter and a drizzle of oil and cook for about 40 minutes in a preheated fan oven at 180°C.
Wash the cherry tomatoes and cut them in half or into 4 parts.
Unmold the timbale and decorate it with cherry tomatoes, meatballs and fresh basil.
The pasta timbale is ready, you can serve it hot or even warm.
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