'baked anelletti') or timballo di anelletti are a type of baked pasta called pasta al forno typical of Palermo and its province but also widespread in the rest of Sicily.

[1] Anelletti can be found in commercial establishments, restaurants, diners, fryers, and bars with delicatessens, but they are also consumed as a family dish especially on holidays because of the long preparation required.

At the base of this dish is a particular ragù similar to the one from Bologna, which in the Palermo area is almost always made with the addition of peas.

In some gastronomies it can also be found in single portions, locally called timballetti, which are prepared in aluminum containers having the shape of a truncated cone.

[3] Media related to Anelletti at Wikimedia Commons