Entree: Malta – Timpana (Baked pasta pie)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 50 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) dried tubular pasta (ziti, penne, or elbow macaroni)
- 1 lb (454 g) ground beef
- 4 oz (115 g) pancetta or cured bacon, diced
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes (or passata)
- 1/2 cup (120 ml) dry white wine (optional)
- 1 tsp (5 g) sugar (to balance acidity)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 bay leaf
- 1/2 cup (120 ml) milk
- 3 large eggs, approx. 150 g (total), beaten
- 1 cup (100 g) grated Pecorino Romano or Parmesan, divided
- 2 tbsp (30 g) unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 sheet (about 9 x 12 in / 23 x 30 cm) puff pastry or shortcrust pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 9 x 13 inch (23 x 33 cm) baking dish and set aside.
2. Bring a large pot of salted water to a boil and cook the pasta until very al dente (about 2 minutes less than package instructions); drain, toss with the butter, and set aside to cool slightly.
3. In a large skillet over medium heat, warm the olive oil and sauté the diced pancetta until it begins to brown. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 1 minute more.
4. Add the ground beef to the skillet, breaking it up with a spoon; cook until browned and no longer pink. Stir in the tomato paste and cook for 1–2 minutes.
5. Pour in the white wine (if using) to deglaze, then add the crushed tomatoes, sugar, bay leaf, cinnamon, nutmeg, salt and pepper. Simmer gently, uncovered, for 20–25 minutes until thickened. Remove and discard the bay leaf; adjust seasoning.
6. In a large mixing bowl combine the cooked pasta, ragù, milk, beaten eggs, and 3/4 cup (75 g) of the grated cheese. Toss thoroughly so the pasta is evenly coated.
7. Line the prepared baking dish with the pastry, allowing excess to hang over the edges. Spoon the pasta mixture into the pastry-lined dish, pressing down gently to compact. Sprinkle the remaining 1/4 cup (25 g) grated cheese over the top.
8. Fold the overhanging pastry over the filling (or top with a second sheet of pastry) and trim/press the edges to seal. Brush the surface with the beaten egg for a golden finish.
9. Bake in the preheated oven for 40–50 minutes, until the pastry is deep golden and the filling is set. If the pastry browns too quickly, tent loosely with foil.
10. Let the timpana rest 15 minutes before slicing. Garnish with chopped parsley if desired and serve warm.