Maltese baked macaroni with a rich beef and tomato ragu, bound with eggs and cheese, baked until the top forms a golden crust.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rectangular baking dish
Garnishes: parsley, Parmesan
Accompaniments: mixed salad, crusty bread
Instructions
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1
Cook pasta until al dente. Drain and cool slightly.
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2
Brown ground beef with onion and garlic. Add passata, tomato paste, and bay leaf. Simmer 15 min.
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3
Remove bay leaf. Mix sauce with pasta, beaten eggs, and half the Parmesan. Season well.
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4
Pour into a greased baking dish. Top with remaining Parmesan.
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5
Bake at 180°C (350°F) for 35-40 min until set with a golden crust.
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6
Rest 10 min, then cut into squares to serve.
Did You Know?
Mqarrun il-forn is so beloved in Malta that it appears on restaurant menus alongside fine dining dishes without anyone batting an eye.
Chef's Notes
Equipment Tips
- large pot
- baking dish
- skillet
Garnishing
parsley, Parmesan
Accompaniments
mixed salad, crusty bread
The Story Behind Mqarrun il-Forn
Mqarrun il-forn is the everyday counterpart to the grander timpana. While timpana is reserved for Sundays and festas, mqarrun il-forn is the Tuesday night staple — a testament to the Maltese love of baked pasta dishes inherited from Sicilian culinary tradition.
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