Imqarrun il-Forn

Maltese baked macaroni with meat sauce, egg and cheese.

• Serves: 6-8 people
• Preparation: 25 min
• Cooking: 1 hr

Ingredients

• 500g macaroni or penne
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500g minced beef
• 400g chopped tomatoes
• 2 tbsp tomato paste
• 120ml red wine (optional)
• 3 eggs, beaten
• 100g grated cheese
• 1 tsp dried oregano
• Salt and black pepper to taste

Method

1. Prepare a thick meat and tomato sauce with onion and garlic.
2. Boil the macaroni until still noticeably firm, then drain.
3. Combine the pasta and sauce, allow it to cool slightly, then mix in beaten eggs and most of the cheese.
4. Transfer to a greased baking dish and finish with the remaining cheese.
5. Bake until set with a dark, crisp top, then rest briefly before cutting.

Food safety: Heat the centre of the casserole to at least 74°C.