Sausage and artichoke timballo

By the GetYourMacros team · 31 August 2026

A comforting baked pasta dish with savory sausage and tender artichokes, lightened with a creamy cheese finish.

• Time 30 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 50 g Pasta
• 30 g Pork sausage
• 50 g Turkey mince
• 150 g Frozen artichoke hearts
• 30 g Light cream cheese
• 10 g Parmesan
• 30 g Onion
• 4 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 200°C and bring a large pot of salted water to a boil.
2. Finely chop the onion and sauté it in a pan with the oil for 3 minutes over medium heat.
3. Add the turkey mince and the crumbled pork sausage, browning them well for 5-6 minutes until golden.
4. Stir in the frozen artichokes and cook for another 8-10 minutes until tender, seasoning with salt and pepper.
5. Boil the pasta for half its recommended cooking time, then drain and toss with the meat and artichoke mixture.
6. Remove from heat and stir in the light cream cheese with a splash of pasta water to create a creamy coating.
7. Transfer everything to a small baking dish, sprinkle with grated parmesan, and bake for 10-12 minutes until a crust forms.

Tips

• Use short pasta like rigatoni or penne for the best texture in the oven.
• This dish stays moist for up to 2 days; reheat in the microwave with a teaspoon of water.

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