Spaghetti Timbal
Every time I don't know what to cook, I go back to this recipe with sheets and spaghetti. I usually use what I have in the fridge: bacon, vegetables, a few sheets of pastry, cream, and some mushrooms. I made it over the weekend when I had some leftover spaghetti from another meal, and it went well with the leftover red and green peppers. It's not complicated, just takes a little longer for assembly and baking.
Quick Info
Total time: about 1 hour and 20 minutes
Preparation time: 35-40 minutes
Baking time: 30-40 minutes (depends on the oven)
Servings: 6-8
Difficulty: medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
1 package of spaghetti
1 package of pastry sheets
5-6 slices of bacon (or smoked ham)
1 red pepper
1 green pepper
300 g champignon mushrooms
200 ml cooking cream (unsweetened liquid cream)
2 tablespoons sour cream
salt
pepper
oil
1 package of butter
Preparation method
1. Boil the spaghetti in salted water according to the package instructions. When ready, drain and rinse quickly under cold running water. Set aside to cool slightly.
2. Cut the bacon into small cubes. Heat a pan and fry it without additional oil, just enough to release some fat and become crispy.
3. When the bacon is done, add the diced red and green peppers. Sauté for 2-3 minutes, stirring gently.
4. Slice the mushrooms thinly and add them to the bacon and peppers. Keep them on the heat until they soften and no longer release water, stirring occasionally. Remove the pan from heat.
5. Place the bacon, pepper, and mushroom mixture in a large bowl. Add salt and pepper to taste, then pour in the liquid cream and the two tablespoons of sour cream. Mix well, then add the cooked spaghetti. Mix again until the composition is homogeneous.
6. Melt some of the butter and grease a baking dish (I use a rectangular one). Take half of the pastry sheets and lay them in the dish, one by one, each brushed with a little melted butter.
7. Pour the spaghetti mixture over the sheets in the dish and level it with a spatula.
8. Fold the edges of the sheets over the mixture, then place the other half of the sheets, one by one, also brushed with butter between them.
9. Prick the top sheets with a fork here and there, so they don’t puff up while baking.
10. Place the dish in the preheated oven (about 180-190°C) and leave until the top sheets are golden. This usually takes about 30-40 minutes, depending on the oven.
Why I make this recipe often
I love that it’s a recipe for leftovers, easy to adapt and filling. There aren’t many dishes to wash at the end, and the ingredients are handy. It keeps well until the next day and can even be eaten cold.
Tips and variations
Tips
Use fresh sheets so they don’t tear when brushed. Be careful not to leave the filling too liquid; otherwise, the bottom sheets will become too soggy.
If you use thicker spaghetti or whole wheat, make sure to cook them al dente, not too soft.
Substitutions
You can use other types of ham instead of bacon.
If you don’t have liquid cream, you can use just sour cream with a splash of milk, but the texture will be a bit denser.
Champignon mushrooms can be replaced with other types if you have them on hand.
Variations
Add a little grated cheese to the mixture or on top for extra crust, but it’s not mandatory.
You can skip the peppers if you don’t have them, or use just one.
It works well with noodles or short pasta if you don’t have spaghetti.
Serving ideas
It cuts easily after cooling slightly, but it can also be eaten warm. It goes well with a tomato salad or any simple green salad.
Frequently asked questions
1. Can I use frozen pastry sheets?
Yes, just make sure to thaw them completely and brush them with butter before assembling.
2. Do I need to rinse the spaghetti with cold water?
It’s recommended, especially if you’re using them in oven recipes – this way, they don’t stick together.
3. What should I do if the filling seems too liquid?
Let the mushrooms reduce well in the pan so they don’t have water. If it’s still liquid, you can add a few more pasta or a tablespoon of breadcrumbs.
4. Can it be made without bacon?
It can be made without bacon, but the taste will be more neutral. You can add a bit of cheese for flavor.
5. What type of dish should I use?
Any rectangular or round dish works, as long as it fits all the sheets and the mixture isn’t too thick.
Nutritional values
Approximately for one serving (out of 8): about 350-400 kcal, with 45-50 g carbohydrates, 12-15 g fats, and 10-12 g proteins. The values depend on the type of bacon used, how much butter you put on the sheets, and how much sour cream you use.
Storage and reheating
It keeps in the fridge, covered, for up to 2 days. It reheats well in the oven or microwave. The top sheets stay crispier if reheated in the oven. I don’t recommend freezing, as the texture changes.
Ingredients: 1 package of spaghetti, 1 package of lasagna sheets, 5-6 slices of bacon (smoked ham), 1 red pepper and 1 green pepper, 300 g of champignon mushrooms, 200 ml of liquid cream (not sweet whipped cream), 2 tablespoons of sour cream, salt, pepper, oil, 1 package of butter.
