Traditional Maltese dish, with a retro twist. The more common version of the dish is done without potatoes, or with pastry for the traditional Timpana.

Ingredients:
Serves 4 (10x8 inch dish)

• Ragù Bologese
• 2 potatoes, sliced thinly
• 400g penne, cooked
• 1 egg, beaten
• 1/4 th cup grated parmesan

Directions:
Line the base and sides of the greased dish with the potato slices. Mix the cooked penne with the ragù, egg and grated cheese. Pour the pasta over the potato base. 

Bake at 190 degrees C for 25 minutes or until the potatoes are cooked.