Prep Time
Cook Time
2h 35m
Ready In

Recipe: #29789

June 21, 2018

"A baked Maltese pasta pie with layers of ground meat, bacon, and hard-boiled eggs in between layers of penne."

Original is 10-12 servings


  • Serving Size: 1 (345.4 g)
  • Calories 837.7
  • Total Fat - 50.5 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 206.1 mg
  • Sodium - 731.4 mg
  • Total Carbohydrate - 63 g
  • Dietary Fiber - 5.9 g
  • Sugars - 3.9 g
  • Protein - 33.1 g
  • Calcium - 155.5 mg
  • Iron - 4.4 mg
  • Vitamin C - 13.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Heat 1 tablespoon of the oil in a large frying pan over high heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the beef and pork and cook, stirering with a wooden spoon to breeak up any lumps, for 5 minutes or until the ground meat turns color.

Step 2

Add the tomato paste and cook, stirring, for 1 minute or until heated through Add the tomatoes and stock, and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 45 minutes or until the sauce thickens. Remove from heat and set aside for 30 minutes to cool.

Step 3

Meanwhile, cook the pasta in a large saucepan of salted boiling water following the package directions, usually 10 minutes. Drain well. Set aside to cool.

Step 4

Heat a large skillet over medium-high heat and add the bacon. Cook, stirring, for 5 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towels. Add the remaining oil to the pan. Add half the eggplant and cook for 2 minutes each side or until golden. Transfer to a plate lined with peper towels. Repeat with the remaining eggplants.

Step 5

Preheat the oven to 350 degrees. Combine the ground meat mixture, pasta, egg, and parmesan in a large bowl. Add the bacon and the hard boiled eggs. Gently fold until just combined. Taste and season with salt and pepper.

Step 6

Line the base and sides of a 9 inch cake pan with w of the pastry sheets. Trim the excess pastry. Spoon half of the pasta mixture over the pastry base. Top with eggplant. Spoon the remaining pasta mixture over the eggplant and smooth the surface. Top with the remaining pastry and lightly press the edges to seal. Brush with the extra egg.

Step 7

Bake in the preheated oven, covering with foil if the pastry browns too quickly, for 1 hour or until golden brown.

Step 8

Turn the Timpana onto a baking tray and bake for a further 15 minutes or until golden. Remove from the oven. Set aside for 20 minutes to cool slightly, Cut into wedges and serve with mixed salad leaves. If desired, also add barbecue sauce.


No special items needed.

0 Reviews

You'll Also Love