Timpana (Maltese Baked Macaroni Pie)
Rigatoni in a rich meat and tomato sauce with egg and cheese, baked in a golden pastry case.
- Time2 hr 15
- LevelMedium
- Costabout £1.43 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan. Fry the bacon for 3 minutes, then add the mince and brown for 6 minutes, breaking it up. Add the onion and garlic and cook for 5 minutes.
14 min - 2
Stir in the tomato purée, wine, tomatoes and salt. Simmer for 30 minutes until thick and glossy, then season and cool a little.
30 min - 3
Boil the rigatoni for 3 minutes less than the pack says. Drain, then mix with the sauce, the parsley, half the parmesan and the 3 beaten eggs.
10 min - 4
Heat the oven to 190°C (170°C fan). Line a deep 24 cm round tin or dish with two thirds of the pastry, letting it overhang the edge.
- 5
Fill with half the pasta, then add the sliced boiled egg and the rest of the parmesan, then the rest of the pasta. Press down firmly.
- 6
Roll out the remaining pastry for a lid. Brush the edge with yolk, press on the lid and trim and crimp. Brush with yolk and cut a small steam hole.
- 7
Bake for 40 minutes until deep golden. Rest for 15 minutes before cutting so it holds together.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.