Timballo di anelletti is a traditional casserole originating from Sicily, and it's particularly popular in Palermo. There are a few variations across the island, but the dish is usually made with a combination of anelletti (small ring-shaped pasta), eggplants, prosciutto cotto or mortadella, cheese such as pecorino, caciocavallo, or mozzarella, and a meat ragu consisting of beef, pork, tomatoes, onions, celery, carrots, olive oil, peas, basil, salt, and pepper.

A bundt pan is typically lined with sliced of fried or baked eggplants, boiled pasta, meat sauce, grated pecorino, mortadella or cooked ham, and a final layer of mozzarella. The process is repeated one more time, and before baking, the bundt pan is flipped over.

Once fully baked and golden, the dish is served warm, usually for Sunday lunch or during the Easter festivities.