Skip to content
Imqarrun Il-forn from Malta

Imqarrun Il-forn

Imqarrun Il-forn is one of the classic dishes in the casserole tradition of Malta. · Malta

★ 4.6
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Imqarrun Il-forn is one of the classic dishes in the casserole tradition of Malta.

About Imqarrun Il-forn

Imqarrun Il-forn is one of the classic dishes in the casserole tradition of Malta. Traditionally it features pasta.

🏛️ History & Culture

Imqarrun il-forn, literally "oven macaroni," is a cornerstone of Maltese home cooking, reflecting the strong Italian and Sicilian culinary influences on the island. Its precise origins are not formally documented, as it evolved as a traditional family dish rather than a recipe from a single chef or restaurant. The dish is a baked pasta casserole, typically combining penne or macaroni with a rich tomato and meat sauce, bound with eggs and topped with cheese.

While the core ingredients remain consistent, regional and family variations abound, with the meat being either minced beef, pork, or a mixture, and the addition of hard-boiled eggs or a beaten egg mixture being common. It holds deep cultural significance as a hearty, economical meal that brings families together, often served at Sunday lunches and festive gatherings. For many Maltese, it is a nostalgic taste of home and a proud symbol of the island's culinary identity.

🍳 How to make Imqarrun Il-forn

AI-assisted, not kitchen-tested

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.
Report an issue with this recipe

Protected by reCAPTCHA. No account needed.

Recipes from travellers

No one has shared their own Imqarrun Il-forn recipe yet. Yours would be the first.

Share how you make Imqarrun Il-forn

You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.

Sign in to share your recipe

Ingredients
Steps

Imqarrun Il-forn — frequently asked questions

What is Imqarrun Il-forn?

Imqarrun Il-forn is one of the classic dishes in the casserole tradition of Malta. Traditionally it features pasta.

What is Imqarrun Il-forn made of?

Imqarrun Il-forn is made with pasta.

Where does Imqarrun Il-forn come from?

Imqarrun Il-forn comes from Malta. Imqarrun il-forn, literally "oven macaroni," is a cornerstone of Maltese home cooking, reflecting the strong Italian and Sicilian culinary influences on the island.

Where can I eat Imqarrun Il-forn?

Served straight from a shared baking dish at a Sunday family lunch, the golden pasta casserole is passed around with crusty bread and red wine.

How do you make Imqarrun Il-forn?

Making Imqarrun Il-forn at home takes about 25 minutes of prep and 60 minutes of cooking. The recipe on this page serves 6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Malta

Taste Imqarrun Il-forn in Malta

Independent picks. We earn a small commission if you book through these — at no extra cost to you. How this works.

✅ Before you go to Malta

Round out your trip — most travellers book these alongside their trip.

More dishes like Imqarrun Il-forn

Fenkata -- traditional dish from Malta
Meat & Grills ★ 4.3

Fenkata

Festive feast of rabbit, fried then stewed in wine.

🇲🇹 Malta · 📍 Nationwide
Pastizzi -- traditional dish from Malta
Breads & Pastries ★ 4.4

Pastizzi

Diamond-shaped flaky pastries of ricotta or peas.

🇲🇹 Malta · 📍 Nationwide
Ottijiet -- traditional dish from Malta
Desserts & Sweets ★ 4.3

Ottijiet

Ottijiet is a cookie from Malta.

🇲🇹 Malta
Saltah -- traditional dish from Yemen
Soups & Stews ★ 4.2

Saltah

Bubbling meat stew topped with frothy fenugreek.

🇾🇪 Yemen · 📍 Sanaa
Samgyetang -- traditional dish from South Korea
Soups & Stews ★ 4.3

Samgyetang

Whole young chicken simmered with ginseng and rice.

🇰🇷 South Korea · 📍 Nationwide
Feijoada -- traditional dish from Brazil
Soups & Stews ★ 4.6

Feijoada

Brazil's national black-bean and pork stew — slow-simmered and served with rice, collard greens, farofa and orange.

🇧🇷 Brazil · 📍 Rio de Janeiro
Rosół -- traditional dish from Poland
Soups & Stews ★ 4.4

Rosół

Clear golden chicken broth with fine noodles.

🇵🇱 Poland · 📍 Nationwide
Irish Stew -- traditional dish from Ireland
Soups & Stews ★ 4.3

Irish Stew

Lamb slow-simmered with potato, onion and carrot.

🇮🇪 Ireland · 📍 Nationwide
Kotlet Schabowy -- traditional dish from Poland
Meat & Grills ★ 4.4

Kotlet Schabowy

Breaded pork cutlet, the Polish Sunday classic.

🇵🇱 Poland · 📍 Nationwide
Strapačky -- traditional dish from Slovakia
Dumplings ★ 4.4

Strapačky

Rooted in Slovakia, Strapačky is a dumpling enjoyed for generations.

🇸🇰 Slovakia
Financier -- traditional dish from France
Breads & Pastries ★ 4.4

Financier

Little brown-butter almond cakes, crisp-edged.

🇫🇷 France · 📍 Nationwide
Desserts & Sweets ★ 4.6

Savoiardi

Savoiardi is a beloved cookie, traditional to Italy.

🇮🇹 Italy
Peka -- traditional dish from Croatia
Meat & Grills ★ 4.6

Peka

Meat and vegetables slow-roasted under a bell-shaped lid and embers.

🇭🇷 Croatia · 📍 Dalmatia
Pavin -- traditional dish from France
Cheese & Dairy ★ 4.3

Pavin

Pavin is a raw cow's-milk cheese from the Auvergne with a washed rind and a soft, creamy interior that ripens over about a month.

🇫🇷 France · 📍 Auvergne (Puy-de-Dôme)
Snacks & Appetizers ★ 4.1

Jhalmuri

Jhalmuri counts among the traditional food of Bangladesh, a snack locals hold dear.

🇧🇩 Bangladesh
Hāngī -- traditional dish from New Zealand
Meat & Grills ★ 4.3

Hāngī

Meat and vegetables steamed in an earth oven over hot stones.

🇳🇿 New Zealand · 📍 Nationwide

Reviews

Rate this dish:
No review needed - one click, publishes instantly.

No reviews yet. Be the first to share your experience with Imqarrun Il-forn.

Write a review

Sign in to verify you're a real person, then share your thoughts on Imqarrun Il-forn.

Comments

Sign in with Facebook or Google below to comment. Comments are auto-checked and post instantly.

No comments yet. Be the first to say something about Imqarrun Il-forn.