help!!! I'm looking for this beef pasta bake recipe!!! I think its a maltese dish?

Question

Once, I was at my old friend's grandma's house and she had made the most delicious, cheesy, meat filled pasta bake. It was truly amazing, but I cannot find a recipe like that anywhere. her grandma was Maltese- so if anybody knows this dish or something just as good could you please include a recipe? thanks y'all!!! ten points for the best answer

oh by the way, it was more of a creamy dish rather than tomatoey (if that makes any sense!)

Answer 1

Imqarrun fil- Forn - Baked Macaroni

Ingredients:

400 g. macaroni
50 g. tomato paste
2 hard boil eggs
50 g. grated cheese
600 ml beef stock
200 g. minced beef
100 g. onions
3 eggs
salt and pepper
olive oil

Method:

1. Peel and chop onions and fry till golden color.
2. add meat and continue cooking until brown,
3. Add tomato paste and stock and cook for further 20 mns.
4. Boil the macaroni in plenty of salted water when ready drain off the water.
5. Add the meat, sauce, cheese, chopped hard boiled eggs and seasoning to the macaroni.
6. Blend everything together
7. In a greased pie dish put the macaroni in the dish and bake for 30 minutes in a medium to hot oven.
8. To make Timpana ... encase a backing dish with plain pastry, Fill up with the unbaked macaroni, cover with 4 beaten eggs and sprinkle with shredded cheese of your choice. Bake in a moderate oven for 40 minutes.

Answer 2

Ricotta Pasta Bake : (serves 8!!..) ~ Baked Pasta: 1-2 tbsp. olive oil ¾ box (300 grams; about 10 ounces) rotini or other short, whole wheat pasta shapes ½ red bell pepper, diced 2 medium cooking onions, diced 4 cloves garlic, minced or pressed 2 zucchini, diced 1 head broccoli (2 stalks), chopped ½ tsp. dried oregano ½ tsp. dried basil Generous amount of fresh cracked black pepper, to taste Salt, to taste ½ package ricotta cheese 1 cup dry white wine ¼ cup wine vinegar ½ (350 gram) brick (175 grams, about 6 ounces) firm tofu, pressed and drained (optional) ~ Breadcrumb Topping: 1 cup shredded parmesan cheese* 1 cup dry breadcrumbs 1 Tbsp. (splash) of olive oil * Vegetarian parmesan cheese is available..., just check for a brand that doesn`t list rennet in its ingredients ;) how to: ~ Baked Pasta : -- Bring a large pot of salted water to boil on the stove. When it comes to a boil, add the pasta. -- Heat the olive oil in a large skillet over medium-high heat. -- Add the onions. -- Cook and stir until soft and translucent. -- Reduce heat to medium. -- Add the bell pepper and garlic. -- Stir and cook down the peppers and garlic, being careful that garlic doesn’t stick. -- Add the broccoli. -- Cook for 5 minutes, until broccoli is soft. Add the tofu, if using (add firm diced tofu to this recipe for a bit of extra protein; it doesn`t stand out but adds a chewy, meaty texture to the dish). -- Add the zucchini, stirring gently. -- Add the white wine. -- Cook several minutes until alcohol evaporates. -- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) -- When the pasta is al dente, drain it but do not rinse it. -- Transfer the pasta into a large mixing bowl. -- Add the ricotta cheese and stir, using a large wooden spoon or your hands to mix the cheese with the pasta. -- Add the vegetables and the vinegar to the pasta mixture and mix gently. -- Transfer the mixture into a 9x13 ceramic baking dish, or two smaller dishes. -- Bake, covered, for 30 minutes. ~ Breadcrumb Topping : While the pasta is baking, make the breadcrumb mixture: -- In a small bowl, mix the parmesan cheese with the oil and breadcrumbs. -- Stir very well. -- Add black pepper to taste. -- Carefully remove the dish(es) from the oven. -- Spread the crumb mixture evenly over the top. Bake an additional 20 minutes, uncovered. -- Let stand 5-10 minutes before serving. ps.: can also use other veggies, pretty much whatever is your heart's desire.... - zucchini / yellow squash, broccoli, multi-colored bell peppers, cauliflower, carrots or peas.... :) ``

Answer 3

Macaroni and Ground Beef Casserole

Beef and macaroni casserole with tomatoes, an old-fashioned casserole.

INGREDIENTS:

1 pound lean ground beef
1 large onion, chopped
1 cup chopped celery
1 medium green pepper, chopped
8 ounces macaroni, cooked and drained
1 can (8 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes
1/4 cup grated Parmesan cheese
1 teaspoon salt

PREPARATION:

Brown ground beef in vegetable oil with onion, celery, green pepper. Cook until vegetables are just tender, about 5 to 7 minutes. Add macaroni, tomato sauce, tomatoes, and Parmesan cheese and salt. Transfer to a 2-quart casserole; bake, covered, for 45 minutes in a preheated 350° oven.
Serves 4 to 6.


Crockpot Shells and Ground Beef

Crockpot pasta shells with ground beef and sour cream.

INGREDIENTS:

1 lb. lean ground beef
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 cup flour
1 1/4 cups hot water
2 teaspoons beef bouillon granules
2 tablespoons red wine
6 oz. shell shaped pasta
1 (2 oz.) can sliced mushrooms, drained
1 cup sour cream

PREPARATION:

Brown the ground beef in skillet with chopped onion; drain and place in slow cooker. Stir in salt, garlic powder, Worcestershire sauce and flour. Add water, bouillon granules, and red wine, mix well.
Cover and cook on LOW 2 to 3 hours. Meanwhile, cook shells according to package directions and drain. Add cooked pasta, mushrooms and sour cream to the slow cooker; stir to mix ingredients. Turn control to HIGH; cover and cook 15 to 20 minutes longer.