These noodle timbales with pesto cream sauce look like restaurant plating but are really egg noodles baked in a savory custard, then unmolded. A warm cream sauce spiked with pesto makes them feel downright elegant for the effort.
Looking for an elegant vegetarian main that’s secretly simple? Meet your new favorite dish: Noodle Timbales! These delightful, drum-shaped custards are packed with fine egg noodles, rich Parmesan, and creamy eggs, all baked to perfection in a gentle water bath. They’re incredibly luscious, practically foolproof, and taste just as amazing reheated the next day. Served with a vibrant pesto cream sauce, they transform a simple meal into a sophisticated affair. All you need is a crisp green salad on the side for a truly memorable dinner.
Ingredients
• for Noodle Timbales (Serves 4)
• 2 cups / 115g (4.1 oz) fine egg noodles
• 6 large eggs, well beaten
• ½ cup / 120 ml (4.1 fl oz) heavy or whipping cream
• ⅓ cup / 80 ml (2.7 fl oz) milk
• ½ cup / 50g (1.76 oz) grated Parmesan cheese
• ¼ teaspoon / 1.5g (0.05 oz) salt
• Freshly ground black pepper, to taste
• For the Pesto Cream Sauce
• ⅓ cup / 80 ml (2.7 fl oz) heavy or whipping cream
• ⅔ cup / 160 ml (5.4 fl oz) Pesto, homemade or store-bought
Instructions
1. Cook the Noodles: Bring a saucepan of salted water to a boil. Cook the egg noodles until al dente, then drain very well. Transfer to a large bowl to cool slightly.
2. Mix the Custard: Add the beaten eggs, ½ cup cream, milk, Parmesan cheese, salt, and pepper to the noodles. Stir until thoroughly combined.
3. Prepare the Ramekins: Preheat the oven to 375°F / 190°C. Generously butter eight 1-cup (240 ml / 8.1 fl oz) ramekins or custard cups and fill them evenly with the noodle mixture.
4. Create a Water Bath: Place the filled cups in a large baking dish. Carefully pour hot water into the dish until it reaches one-third of the way up the sides of the cups. This step is essential for a silky, even bake.
5. Bake to Perfection: Bake for 20-25 minutes, or until a knife inserted into the center comes out clean.
6. Warm the Sauce: While the timbales bake, gently heat the ⅓ cup cream and pesto in a small saucepan over low heat, stirring constantly until hot. Do not allow it to boil.
7. Unmold and Serve: Carefully remove the cups from the water bath. Run a thin knife around the edges to loosen the timbales, then invert them onto a serving platter. Spoon the warm pesto sauce over the top and serve immediately.
Nutritional Information
• (Estimated)
• Serving Size: 2 timbales
• Calories: 620 kcal
• Protein: 22g
• Fat: 51g
• Carbohydrates: 24g
Pro Tips
• for Perfect Timbales
• The uncooked custard mixture can be prepared up to 8 hours in advance. Just cover and refrigerate until you’re ready to bake.
• To reheat, place leftover timbales (still in their cups) in a saucepan with an inch of water. Cover and steam over medium heat for 10-15 minutes until hot throughout.
• Add finely chopped sautéed mushrooms, wilted spinach, or sun-dried tomatoes to the noodle mixture for extra flavor and texture.
• For a perfect release, make sure to butter the custard cups very generously, getting into every corner.
FAQ
Q: Can I make these Noodle Timbales gluten-free
A: Absolutely! To make this a gluten-free vegetarian main, simply substitute the fine egg noodles with your favorite gluten-free fine noodles or pasta. Ensure they are cooked al dente according to package directions before mixing with the custard.
Q: How can I add more protein to this vegetarian dish
A: While this dish already contains a good amount of protein from eggs and Parmesan, you can easily boost it further. Consider adding a cup of finely chopped, sautéed mushrooms or wilted spinach to the noodle mixture. For a bigger protein punch, you could also stir in a half-cup of small-curd cottage cheese.
Q: Can I prepare Noodle Timbales ahead of time for a party
A: Yes, this is a fantastic make-ahead vegetarian main course. You can prepare the uncooked noodle and custard mixture up to 8 hours in advance. Just cover the bowl and refrigerate. When you’re ready, fill the prepared ramekins and bake as directed. You can also bake them completely, let them cool in their cups, and reheat them just before serving.
Q: Are there any dairy-free substitutions for this recipe
A: For a dairy-free version, you can use a full-fat oat milk or a cashew cream blend in place of the heavy cream and milk. For the cheese, use your favorite dairy-free Parmesan alternative. Note that these substitutions may slightly alter the final texture and flavor of the custard.
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Noodle Timbales with Pesto Cream Sauce
Ingredients
Method
- Cook the Noodles: Bring a saucepan of salted water to a boil.
- Cook the egg noodles until al dente, then drain very well.
- Transfer to a large bowl to cool slightly.
- Mix the Custard: Add the beaten eggs, ½ cup cream, milk, Parmesan cheese, salt, and pepper to the noodles.
- Stir until thoroughly combined.
- Prepare the Ramekins: Preheat the oven to 375°F / 190°C. Generously butter eight 1-cup (240 ml / 8.1 fl oz) ramekins or custard cups and fill them evenly with the noodle mixture.
- Create a Water Bath: Place the filled cups in a large baking dish. Carefully pour hot water into the dish until it reaches one-third of the way up the sides of the cups. This step is essential for a silky, even bake.
- Bake to Perfection: Bake for 20-25 minutes, or until a knife inserted into the center comes out clean.
- Warm the Sauce: While the timbales bake, gently heat the ⅓ cup cream and pesto in a small saucepan over low heat, stirring constantly until hot.
- Do not allow it to boil.
- Unmold and Serve: Carefully remove the cups from the water bath. Run a thin knife around the edges to loosen the timbales, then invert them onto a serving platter. Spoon the warm pesto sauce over the top and serve immediately.
- Add finely chopped sautéed mushrooms, wilted spinach, or sun-dried tomatoes to the noodle mixture for extra flavor and texture.
