Instructions

1. Preheat the oven to 400 degrees F. Use 1 tablespoon of olive oil to lightly grease a 9 inch spring form pan.
2. Bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta until almost al dente, 7 to 8 minutes. Drain the pasta, reserving 1/2 cup of pasta water, and spread it on a rimmed baking sheet. Sprinkle with 1/2 cup parmesan cheese. Allow to cool slightly.
3. Meanwhile, heat a medium Dutch oven over medium high heat. Add the oil and heat another 30 seconds. Add the meat and sausage to the pan along with 1/2 teaspoon salt and cook until almost beginning to brown, about 5 minutes. Add the onion, carrot and remaining salt and cook, stirring often, until the vegetables are soft and fragrant and there is touch of golden brown on the chicken, another 5 minutes. Stir in the marinera and bring to a simmer. Add the pasta water and simmer for 1 minute longer. Remove from the heat and stir in the basil. Set aside.
4. Tightly line the paccheri around the outside of the spring form pan, standing them on their ends. Fill in the center of the pan tightly with the remaining pasta standing on its end. While assembling, be mindful of creating a pattern that you will be able to slice a wedge out of. You may not need all of the pasta. Spoon the sauce over the pasta using the back of a spoon to fill the centers of the paccheri. Sprinkle with the mozzarella and remaining 1/2 cup parmesan cheese. Cover loosely with a piece of foil and bake on a rimmed baking sheet for 15 minutes. Uncover and continue to bake until golden brown and bubbly, another 20 minutes. If needed place the pasta under a broiler to get a deeper brown. Allow the timbale to rest for 10 minutes before unmolding and cutting into wedges.