My Timballo - cooking recipe

Ingredients

3/4 lb ground beef
1/2 lb ground veal
2 slices white bread (crusts removed)
half-and-half (as needed)
2 eggs (beaten)
3 tablespoons parsley (minced)
2 tablespoons basil (minced)
2/3 cup parmesan cheese (grated)
salt & fresh ground pepper (to taste)
4 cups cooked macaroni
2 cups mozzarella cheese (shredded)
1/3 cup parmesan cheese (grated)
28 ounces tomato sauce (lori's #160464 on Zaar)
7 slices prosciutto (thin slices)
olive oil (as needed)

Preparation

Heat oven 350.
Combine the meats.
Soak bread in half and half for 5 minutes. Squeeze dry.
Add to meat.
Stir in the eggs, parsley, basil, parmesan, salt and pepper. Mix well. Set aside.
Combine the macaroni, mozzarella, parmesan and 1 cup of the sauce. Set aside.
Spray a 9 inch springform pan with non-stick spray and olive oil. Line with waxed paper.
Line with prosciutto.
Press 2/3 of the meat mixture on top, spreading to come up sides.
Fill with macaroni.
Roll out remaining meat mixture between plastic wrap to form a 9 inch circle.
Place on top, sealing edges. Cover with foil.
Place on a baking sheet. Bake 30 minutes.
Uncover. Bake 15 more minutes.
Remove from oven. Let stand 5 minutes.
Run a knife around edges. Place a platter on top. Invert. Cut in wedges.
Heat remaining sauce. Place on plates. Top with Timballo.
YUM!