Put water on to boil for the pasta. Add salt once it starts to boil. Cook the pasta 2-3 minutes less than instructed on the packet. Drain and add the anelletti to the meat sauce when it is ready. Mix the pasta and sauce well and allow to cool.
Grease the sides and base of a deep cake tin with olive oil (I use a spring form tin which makes getting the timballo out easier!)
Line the sides and base of the tin with breadcrumbs.
Once the pasta and meat mixture has cooled spoon a thick layer into the base of the tin.
Make another layer from the chopped ham and caciocavallo cheese and finish off with another thick layer of the pasta and meat sauce.
Press the mixture down and cover the top with more breadcrumbs and grated parmesan cheese.
Cook the timballo at 200 degrees in a preheated oven for 25-30 minutes.
When it is ready, allow to cool for 15 minutes before inverting it onto a serving plate and removing the tin.