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Maltese Timpana

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Maltese timpana baked pasta pie with a browned pastry crust and beef ragu filling.
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Maltese timpana is a comforting baked pasta pie layered with macaroni, savory beef ragu, egg, cheese, and a crisp pastry crust. It is hearty, home-style food with a satisfying contrast of tender filling and browned pastry.

Cook the ragu and pasta separately, combine them with egg and cheese, then bake the filled pastry until the crust is deeply golden and the center is set.

Let the timpana rest before slicing so the pasta filling settles and the wedges hold together.

Serving Suggestions

Serve warm with a crisp green salad, roasted vegetables, or a simple tomato salad.

Maltese timpana in a rectangular baking dish with a cut portion showing pasta and beef ragu.

Recipe Notes

Refrigerate leftovers for up to three days. Reheat slices in a moderate oven so the pastry stays crisp.

Maltese timpana baked pasta pie with a browned pastry crust and beef ragu filling.

Maltese Timpana

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A Maltese baked pasta pie with macaroni, beef ragu, egg, cheese, and a golden pastry crust.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Maltese
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pasta and Pastry
  • 12 oz rigatoni or macaroni
  • 14 oz puff pastry thawed if frozen
  • 1 large egg beaten for brushing
Beef Ragu
  • 1 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 lb ground beef
  • 1 can crushed tomatoes 28-ounce can
  • 1/2 cup water
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp ground black pepper
Filling
  • 2 large eggs beaten
  • 1/2 cup grated Parmesan cheese

Equipment

  • Large pot
  • Large skillet
  • 9-inch springform pan
  • Colander
  • Chef’s knife

Method
 

Cook the Ragu:
  1. Heat the olive oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook for 1 minute.
  2. Add the ground beef and cook for 7 to 8 minutes, breaking it into small pieces, until browned. Stir in the tomatoes, water, oregano, cinnamon, salt, and pepper.
  3. Simmer uncovered for 20 minutes, stirring occasionally, until thick and savory.
Prepare the Pasta Filling:
  1. Heat the oven to 375°F (190°C). Cook the pasta in salted water until just shy of al dente, then drain well.
  2. Toss the warm pasta with the ragu. Let it cool for 10 minutes, then stir in the beaten eggs and Parmesan.
Assemble and Bake:
  1. Line a 9-inch springform pan with one sheet of puff pastry, leaving a little overhang. Spoon in the pasta filling and press gently to level it.
  2. Cover with the remaining pastry, trim the edges, and crimp to seal. Brush the top with the beaten egg and cut two small vents.
  3. Bake for 35 to 40 minutes, until the crust is puffed and richly golden. Rest for 15 minutes before releasing the pan and slicing.

Nutrition

Calories: 690kcalCarbohydrates: 64gProtein: 34gFat: 34gSaturated Fat: 14gCholesterol: 170mgSodium: 880mgFiber: 4gSugar: 7g

Notes

  • Keep the pasta slightly undercooked because it finishes in the oven.
  • Cool the ragu briefly before adding the eggs so they coat the pasta without scrambling.

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