The family recipes of Deborah and Simon Jessey

"Timpani" Pasta Bake


  • 1 large onion, chopped
  • 1 small tin of tomato purée
  • 8oz of chopped bacon
  • 2 cups of pasta
  • 2 cups of freshly-grated cheddar cheese
  • 2 eggs, beaten
  • Oil for frying
  • Mixed dried herbs
  • Seasoning


While cooking the pasta, grease or brush with oil a large baking dish. Preheat the oven to 425°F (220°C). In a large frying pan, heat the oil and gently fry the onions until a pale gold. Remove from the pan, fry the bacon until cooked, and then add the onion back in to the frying pan. Add the tomato purée and herbs, then gently fold and fry for a minute until well mixed. While stirring, add enough water to turn the mix into a sloppy paste. Heat it up and add seasoning to taste. Drain the cooked pasta, pour into the baking dish. Mix in the sauce and ½ a cup of the grated cheese. Fold in the beaten eggs and top with the remainder of the cheese. Bake in the oven until it has browned on top.

Recipe courtesy of Brenda Jessey.

Additional Information

The bacon can be left out, or substituted for sausage. Ground beef, turkey or chicken pieces would also work, but probably with extra seasoning.