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Timbales of Spaghetti

A baked dish of spaghetti and cheese formed into molds, served with cheese sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Timbales of Spaghetti

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the spaghetti

  1. Cook the spaghetti in boiling salted water until al dente.

  2. Drain and place in cold water, then dry on a towel.

  3. Melt the cheese in a saucepan with the spaghetti until combined, then allow to cool.

Fill and bake

  1. Grease individual timbale molds with butter or oil.

  2. Fill the molds with the spaghetti and cheese mixture.

  3. Place the molds in a pan of hot water and bake in the oven at 350°F (175°C) until heated through.

Serve

  1. Serve on a platter with cheese sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Spaghetti
Forms the body of the timbale, giving it structure once bound with the cheese.
English or american cheese
Melts to bind the spaghetti together and add richness and a creamy texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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