Preheat oven to 350 degrees.
Stir 1 cup of sauce together with strained pasta and 3 tablespoons of Parmesan cheese until pasta is coated.
Place ½-ounce of pasta in the bottom of each muffin compartment.
Spread a scant ounce of ricotta cheese on top of the pasta, and 3 meatballs on top of the ricotta.
Fill in the spaces with cooked egg and mozzarella, evenly distributed into each muffin compartment. Press down to compact.
Spoon in a generous tablespoon of tomato sauce over the mixture and sprinkle each muffin tin with a teaspoon of Parmesan cheese.
Cover with the remaining pasta and press again to compact the ingredients. Fold remaining dough over the top, trimming away any excess or double fold.
Put muffin pan in oven and bake until timpano dough is golden brown on top, for about 20-30 minutes.
Transfer muffin pan to a cooling rack and let rest for 10-15 minutes.
Invert muffin pan on to the cooling rack and release the timpanos from the pan.
Cut each timpano in half and open slightly to show layers.
Serve on a plate upright with remaining tomato sauce and Parmesan cheese.