Pies & oven dishes / RICETTI
Maltese baked macaroni
Macaroni with meat sauce, eggs and cheese, baked to a beautifully crisp top.
◷ 85 min / 6 servings
Method
- Soften onion in oil for 8 minutes. Add garlic and mince and brown thoroughly.
- Add tomato paste, passata and water. Season and simmer for 25 minutes.
- Heat the oven to 180°C (160°C fan). Boil pasta for 3 minutes less than the packet time. Drain.
- Mix pasta and sauce and let cool slightly. Stir in beaten eggs and 75 g cheese.
- Transfer to an oiled dish about 30 × 22 cm. Top with remaining cheese and bake for 35–40 minutes. Rest for 10 minutes before slicing.
✳ From the kitchen
Baked macaroni has no pastry casing; timpana has a pastry shell.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.