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Timpana
Timpana
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Delicious baked pasta pie filled with layers of mince, bacon, and hard-boiled eggs nestled between penne pasta.
Ingredients:
  • 1 brown onion, halved, finely chopped
  • 250g beef mince
  • 250g pork mince
  • 55g (1/4 cup) tomato paste
  • 2 x 400g cans Italian diced tomatoes
  • 250ml (1 cup) beef stock
  • 300g penne rigate
  • 4 bacon rashers, rind and excess fat trimmed, finely chopped
  • 1 eggplant, thinly sliced crossways
  • 3 eggs, lightly whisked
  • 70g (1 cup) finely grated parmesan
  • 3 hard-boiled eggs, peeled, chopped
  • Salt & freshly ground black pepper
  • 3 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 1 egg, extra, lightly whisked
  • Barbecue sauce, to serve
  • Mixed salad leaves, to serve
Instructions:
  • In a large frying pan over high heat, heat half of the oil. Stir in the onion and cook for 5 minutes until soft. Add beef and pork mince, breaking up any lumps with a wooden spoon, and cook for 5 minutes until the mince changes color. Stir in the tomato paste and cook for 1 minute until heated through. Pour in the tomato and stock, and bring to a boil. Reduce heat to low and let simmer for 45 minutes until the sauce thickens. Remove from heat and cool for 30 minutes before serving.
  • Cook the pasta in a generously salted large saucepan of boiling water until al dente according to the packet instructions. Drain thoroughly and let it cool.
  • 1. Heat a large non-stick frying pan over medium-high heat. Cook the bacon, stirring occasionally, for 5 minutes until crisp. Transfer to a paper towel-lined plate using a slotted spoon. 2. In the same pan, add the remaining oil. Cook half of the eggplant for 2 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate. Repeat with the rest of the eggplant.
  • Preheat the oven to 180°C. In a large bowl, mix together the mince, pasta, egg, and Parmesan. Gently fold in the bacon and hard-boiled eggs until just combined. Season with salt and pepper to taste.
  • Take 2 pastry sheets and line a 23cm round cake pan with them, trimming any extra pastry. Spread half of the pasta mixture over the pastry base. Layer eggplant on top. Add the remaining pasta mixture and smooth the surface. Cover with the last pastry sheet, sealing the edges by pressing lightly. Brush the top with extra egg. Bake in a preheated oven for 1 hour or until golden brown, covering with foil if needed to prevent pastry from browning too quickly.
  • Transfer the timpana onto a baking tray and bake for an additional 15 minutes until golden. Take out of the oven and let it cool for about 20 minutes. Slice into wedges and enjoy with barbecue sauce and mixed salad leaves, if preferred.

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