This vegan Big Night timpano recipe is layers of red, white, and green pasta wrapped in flaky puff pastry. The flavors and colors of Italy, the perfect comfort food!
recipe originally published September 7, 2015
Vegan Timpano Recipe
Big Night is one of my favorite movies. Have you seen it? Two brothers running a restaurant, and make an epic meal and a big party for a guest of honor, Louis Prima.
This isn't the first movie inspired recipe I have made. My Chef's Mojo Cubano sandwich is another recipe from another favorite movie.
A Timpano - also called a Timballo - is an Italian baked pasta dish.
How to make a timpano like Big Night
A glorious carb stuffed with carbs. This would be perfect before a marathon. or during a Netflix one...
This is a two day project for me. Day one, I made batches of my slow cooker basil marinara and cashew bechamel. Day two, I cooked the pasta and made the dough. Okay, nope - this time I wondered what a puff pastry shell would be like?
Then on day two I cooked the pasta, popped open two cans of crescent dough, and layered the three colors inside. Oh. Yum.
Did you make this vegan timpano recipe?
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- Preheat oven to 350 °F.
- Grease an oven safe bowl large enough to hold 2+ pounds of cooked pasta.
- Open crescent dough tubes, unroll one and pinch together to make one sheet. Use ⅓ of second tube to create a full square of dough. Line bowl with dough, draping over edge to seal closed later.
- Divide cooked penne noodles into three bowls. Add marinara and beef crumbles to one bowl, bechamel to second bowl, pesto and chopped spinach to third bowl, stirring all to coat completely.
- Layer pastas in dough lined bowl: marinara first (this will be the top once flipped over), bechamel second (middle layer), finishing with pesto spinach layer (base layer once flipped).
- Cover pasta with remaining crescent dough, pinching together with overlap dough to seal around edge. Bake at 350 °F for 38-43 minutes, or until dough is golden brown and completely cooked.
- I used an oven safe glass bowl, so I was able to see the dough bake and become golden brown). At 30 minutes, the top was perfectly browned, so I loosely covered with foil to keep from burning while continuing to bake).
Amount Per Serving: Calories: 356Total Fat: 11gUnsaturated Fat: 7gSodium: 122mgCarbohydrates: 40gFiber: 5gSugar: 2gProtein: 18g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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