The Big Night Timpano. Actually called the Timballo, comes from the French word for Kettledrum. This is my second Timpano, with much more success. It's pretty much an upside-down Pot Pie filled with whatever you like.
The filling is always flexible. I streamlined this Timpano in an effort to save time. I start with fresh ground pork, the original recipe calls for sausage but I've made enough sausage to be able to grind my own. The tomato sauce is just pureed Roma tomatoes, some spices and a nice dose of Texas Red. I've replaced all Celery in my life with Red Swiss Chard, it looks and tastes better. The Layers are: Chard tops, Sliced Hard Boiled Eggs, Ricotta, Chard Stalks, Rigatoni. If time allows, stuff the Ricotta into the Rigatoni, then add a layer of Proscuitto.