Timballo

Chop the onions and finely chop the garlic.

Heat oil in a frying pan and fry half of the onion for 5 min. Add half of the garlic.

Sprinkle the chicken with salt and pepper and fry for 5 minutes.

Cut the sage from the spice mix into strips and add the thyme to the chicken.

Add the tomato cubes and simmer for 35 minutes on low heat. If necessary, season with salt and pepper.

Heat the rest of the oil in another frying pan and fry the rest of the onion for 5 minutes. Add the rest of the garlic.

Cut the needles of 2 sprigs of rosemary fine and add. Add the spinach in portions and cook until it has shrunk.

Allow to cool down and press the moisture from the spinach in a colander. Stir in the ricotta and season with salt and pepper.

Preheat the oven to 190 ° C.

Cook the pasta al dente according to the instructions on the package.

Remove the chicken from the sauce and cut the meat from the bone.

Remove the sprigs of thyme from the sauce and put the meat back in the pan.

Cover the bottom of the baking dish or refractory pan with parchment paper and brush the edges with oil.

Place a sprig of oregano on the baking paper and top with penne. Make a raised edge. Put in chicken filling and cover with penne. Make a raised edge.

Grate the Parmesan cheese. Beat the eggs with the whipped cream, cheese and pepper and salt. Pour half over the pasta.

Spoon the spinach mixture and smooth. Pour over the rest of the egg mixture. Fry the timballo in the middle of the oven for about 1 hour.

Turn the timballo on a plate and rest for another 15 minutes. Bon appétit! .