Pasta Pie Pizza (timpana Pizza)

Pasta Pie Pizza, also known as Timpana Pizza, is a traditional Maltese dish that combines the flavors of pasta, pie, and pizza into one delicious meal. This hearty dish is perfect for gatherings and special occasions.

Pasta Pie Pizza (timpana Pizza)

Ingredients

  • 500g short pasta, such as penne
  • 500g ground beef
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 can (400g) diced tomatoes
  • 1/4 cup tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 200g ricotta cheese
  • 200g mozzarella cheese, shredded
  • 4 eggs
  • 1/4 cup grated Parmesan cheese
  • 500g shortcrust pastry

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Cook the pasta according to the package instructions. Drain and set aside.
  3. In a large skillet, brown the ground beef over medium heat. Add the onion and garlic, and cook until softened.
  4. Add the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
  5. In a large bowl, combine the cooked pasta, meat sauce, ricotta cheese, mozzarella cheese, eggs, and Parmesan cheese. Mix well.
  6. Line a greased 9-inch pie dish with the shortcrust pastry. Pour the pasta mixture into the dish.
  7. Cover the dish with another layer of shortcrust pastry, sealing the edges. Cut a few slits on the top crust for ventilation.
  8. Bake for 45-50 minutes, or until the crust is golden brown.
  9. Let the Pasta Pie Pizza cool for 10 minutes before slicing and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
35g
Protein
20g
Fat
25g

Supplies

9-inch pie dish Skillet Large bowl

Tools

Oven Baking sheet

Serving suggestions

Serve the Pasta Pie Pizza with a side salad and a glass of red wine for a complete meal.

Tips & tricks

For a vegetarian version, substitute the ground beef with mixed vegetables such as bell peppers, zucchini, and mushrooms.

Cost

$20