This simple timballo uses crepes instead of pasta

Place a medium frying pan on medium heat and add a drizzle of oil. Once this warms up, add the mince, breaking it down with a fork, and sprinkle a pinch of salt on top. Let this cook for a few minutes, or until it browns, then set aside to cool.

Cut a cube of butter and use it to grease a large, deep baking tray or dish, rubbing it all over, don’t miss the corners. This will prevent the timballo sticking as it cooks.

In a separate bowl, crack in the egg and whisk well. Add the milk and two pinches of salt and mix again.

Once the mince mixture has cooled, it’s time to assemble the timballo. Preheat the oven to 180°C/160°C fan-forced.

Line the bottom of the prepared tray or dish with some crepes. Then, line the sides of the tray with another set of crepes, laying each one so half of the crepe covers the side of the tray and the other half folds over the edge. Add as many crepes as you need to ensure there are no gaps. You might need to cut some to size, a little like a puzzle.

Scatter just under a third of the mozzarella cubes on top of the crepes, then add a few scoops of sugo, spreading gently with the back of a tablespoon. Don’t add too much or the crepes will soften and the timballo might collapse. Add some mince mixture to this layer, sporadically and not too much, before mixing in a generous amount of grated Parmigiano.

Dip a remaining crepe into the egg mixture, then lift it to let all the excess mixture drip off. Lay this crepe on top of the mince layer, then dip another crepe into the egg mixture and repeat until the mince layer is covered with crepes.

Repeat steps 6 and 7, adding a few small cubes of butter on every second layer, until all your crepes are finished (or your timballo is so tall it is the height of the tray). The butter helps keep the ingredients moist once cooking in the oven, and this will add extra flavour, too. Reserve any leftover egg mixture.

Now fold the crepes hanging over the edge back on top of the timballo, closing it up tightly. Using a large spoon, drizzle more sugo on top and spread it thinly, again, not too much. Add a few extra pieces of mozzarella on top. Using a thin, sharp knife make up to six slits down into the timballo and pour a small amount of the reserved egg mixture into each slit. This helps the timballo cook through and stay moist.

Cook for 1 hour, or until it is crisp on top and all the cheese is melted. Remove from the oven and allow it to cool and set for around 10 minutes. Then slice it into individual portions. There is no need to add any extra Parmigiano on top before serving, but some of us can’t help it.