Maltese Timpana with a Twist

Ingredients

• 500g (1.1 lb) macaroni 500g (1.1 lb) macaroni
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• 4 eggs 4 eggs
• 200ml (7 fl oz) milk 200ml (7 fl oz) milk
• 100g (3.5 oz) grated Parmesan cheese 100g (3.5 oz) grated Parmesan cheese
• 100g (3.5 oz) grated mozzarella cheese 100g (3.5 oz) grated mozzarella cheese
• 50g (1.8 oz) grated cheddar cheese 50g (1.8 oz) grated cheddar cheese
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 45g (8g sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the macaroni according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the pan and cook until browned. Break up any large chunks with a wooden spoon.
5. 5.
   Stir in the diced bell pepper and zucchini, and cook for another 5 minutes until the vegetables are slightly softened.
6. 6.
   Add the canned diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld together.
7. 7.
   In a separate bowl, whisk together the eggs, milk, grated Parmesan cheese, and a pinch of salt and pepper.
8. 8.
   Grease a baking dish with olive oil. Layer half of the cooked macaroni on the bottom of the dish.
9. 9.
   Spread half of the meat sauce over the macaroni, followed by half of the egg mixture.
10. 10.
    Repeat the layers with the remaining macaroni, meat sauce, and egg mixture.
11. 11.
    Top the dish with grated mozzarella and cheddar cheese.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
13. 13.
    Allow the Timpana to cool for a few minutes before serving.

Treat your ingredients with care...

• Macaroni — Cook the macaroni until al dente to ensure it retains a slight bite when baked.
• Ground beef — Use lean ground beef for a healthier option, or substitute with ground turkey or chicken.
• Canned diced tomatoes — Opt for high-quality canned tomatoes to enhance the flavor of the meat sauce.
• Cheese — Experiment with different types of cheese for the topping, such as Gruyere or Fontina, to add a unique twist to the dish.
• Olive oil — Use extra virgin olive oil for a rich and authentic flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the meat sauce.
• Allow the Timpana to rest for a few minutes after baking to ensure it holds its shape when sliced.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Serve the Timpana with a side of fresh salad to balance the richness of the dish.
• Customize the recipe by adding your favorite vegetables or herbs to the meat sauce.

Serving advice

Serve the Timpana hot, straight from the oven, as the flavors and textures are at their best. Accompany it with a side of mixed greens or a simple tomato salad for a refreshing contrast.

Presentation advice

To present the Timpana beautifully, use a spatula to carefully slice and transfer individual portions onto plates. Garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese for an elegant touch.