Imqarrun Il-forn

Imqarrun Il-Forn (Maltese Baked Pasta)

A classic Maltese baked pasta casserole layered with a rich ragù, béchamel, and a generous crown of melted cheese. Comforting and festive, it is the centrepiece of many Maltese family gatherings.

Prep

25 min

Cook

60 min

Total

85 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) rigatoni or penne pasta, large tubes are most traditional
• •2 tbsp olive oil
• •1 whole (1 medium) onion, finely chopped
• •2 cloves garlic, minced
• •400 g (14 oz) beef mince, or mixed beef and pork
• •2 tbsp tomato purée
• •400 g (14 oz) tinned chopped tomatoes
• •125 ml (½ cup) red wine, optional but traditional
• •1 tsp dried oregano
• •1 tsp dried basil
• •1 whole bay leaf
• •salt and black pepper, to taste
• •60 g (4 tbsp) butter
• •60 g (½ cup) plain flour
• •750 ml (3 cups) whole milk, warm
• •1 pinch ground nutmeg
• •150 g (1½ cups) grated mozzarella, or a mix of mozzarella and mature cheddar
• •50 g (½ cup) grated Parmesan or Pecorino
• •1 whole egg, lightly beaten, for binding
• •2 tbsp fresh parsley, chopped, optional garnish

Steps

1. 1 Preheat the oven to 180°C (350°F). Lightly grease a 30 × 20 cm (12 × 8 in) baking dish.
2. 2 Bring a large pot of well-salted water to the boil. Cook the pasta for 2 minutes less than the package directions, so it is very al dente; it will finish cooking in the oven. Drain and toss with a drizzle of olive oil to prevent sticking.
3. 3 Meanwhile, heat the olive oil in a deep pan over medium heat. Sauté the onion for 5 minutes until softened, then add the garlic and cook 1 minute more until fragrant.
4. 4 Add the mince and break it up with a spoon. Cook for 8–10 minutes until browned all over and no pink remains. The meat must reach an internal temperature of 71°C (160°F) for beef or 74°C (165°F) for pork mixtures.
5. 5 Stir in the tomato purée and cook 2 minutes, then add the tinned tomatoes, red wine (if using), oregano, basil, bay leaf, salt, and pepper. Simmer uncovered for 15–20 minutes until thickened. Remove the bay leaf.
6. 6 Make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Gradually whisk in the warm milk and simmer, whisking constantly, for 4–5 minutes until thick and smooth. Season with salt, pepper, and nutmeg.
7. 7 In a large bowl, combine the drained pasta with the ragù. Stir in the beaten egg and half the grated mozzarella and Parmesan.
8. 8 Spread the mixture into the prepared baking dish. Pour the béchamel evenly over the top and spread to the edges.
9. 9 Scatter the remaining mozzarella and Parmesan over the surface.
10. 10 Bake for 25–30 minutes, until the top is deep golden brown and bubbling at the edges, and the centre reaches 74°C (165°F).
11. 11 Rest for 10 minutes before slicing so the layers set. Scatter with parsley and serve.