Ingredients
Directions
Preheat the oven to 325ºF.
Cook the meatballs according to package instructions and reserve.
Bring a pot of water to a boil and cook the pasta according to package instructions. Drain and reserve.
While the pasta and meatballs are cooking, spray a Dutch oven with a heavy layer of pan release.
Lay the pasta sheets one by one in the Dutch oven, starting with the edges about 2/3 of the way over the bottom.
Layer the sheets so that they just overlap until the bottom of the pan is covered. There should be about 1/3 of each sheet on the outside of the pot. These will be folded over the timpano, so be careful to not tear them.
Combine the marinara sauce, ziti, and fontina in a large mixing bowl, and stir to combine.
To assemble, pour half of the pasta mixture into the Dutch oven.
Layer half of the salami and half of the provolone on top of the pasta, and press to remove any air pockets.
Layer the halved eggs, then the meatballs on top of the provolone, and pour the remaining pasta mixture over them.
Layer the remaining salami and provolone over the pasta and press to remove any air pockets.
Gently fold the pasta sheets over the provolone, one by one, until the timpano is enclosed.
Gently press the pasta down to seal, then brush the egg wash over the top.
Cover the timpano loosely with nonstick aluminum foil and bake for about 2½ hours, or until deep golden brown.
Allow the timpano to rest for about 20 minutes before unmolding by placing a large cutting board on top of the timpano, then quickly flipping and sliding the Dutch oven off of the timpano.
Slice and serve warm.
