Garlic Bread Pasta Timpano

Cook the pasta in salted boiling water according to package instructions until al dente. Strain and toss with about 1/3 of the tomato sauce so it remains on the drier side.

Slice the sausages into small half-moons. Optionally, cut the meatballs into smaller pieces for easier assembly.

Preheat the oven to 400°F (200°C).

Brush 4 oven-safe bowls with butter. Press three slices of bread into each bowl to form a bread bowl. Add 2 slices of cheese, followed by pasta, meatballs, and sausage. Add another layer of cheese on top. Press the pasta mixture firmly to ensure the bread bowls maintain structural integrity.

Brush butter on the edges of the bowls and place a fourth slice of bread on top. Tuck it securely with the other bread slices. Brush more butter on top to seal.

Bake the bread bowls for 30 minutes.

While the timpano is baking, melt the butter and mix in grated garlic, garlic powder, onion powder, Italian seasoning, oregano, chili flakes, salt, and pepper.

Remove the bread bowls from the oven and increase the temperature to 450°F (230°C). Flip each timpano out of its bowl onto a baking sheet and brush liberally with the prepared butter mixture.

Bake the flipped timpanos for 15 minutes until golden brown.

Divide the remaining tomato sauce among 4 plates. Place each garlic bread timpano on top of the sauce and serve immediately.