Wednesday, 5 December 2012

Recipe: Traditional Maltese Pasta Bake

Dear readers,

It has been ages since I last cooked a pasta bake, or what we normally call it in my country, 'Imqarrun' or 'Ghagin il-Forn', so yesterday I decided to cook some.

It is a really tasty pasta dish made with a bolognese sauce and cooked in the oven. This is what the finished dish looks like:


You will need:

  • 3 hard boiled eggs
  • 400 grams ground / minced meat
  • 1 tin corned beef
  • 4 eggs
  • grated cheese or parmesan
  • penne 
  • 1 large onion and 1 large garlic clove
  • some olive oil 
  • curry, chilly, salt, pepper, dried oregano
  • marsala wine
  • tomato passata
  • tomato paste


  • First off chop the onion and garlic, and fry them in a little bit of olive oil. 
  • When golden, add and brown the minced meat.
  • Add the tin of corned beef

It should look like so...

  • In the meantime, boil 3 medium eggs
  • Boil some penne pasta (I used about 500grms of Barilla penne) for about 5-7 mins - you don't want to over boil them.
  • Add the spices and mix well
  • Add in 2 tablespoons of Marsala wine and cook on high heat till wine evaporates
  • Add in 1 or 2 tablespoons of tomato paste (optional - add a little bit of sugar)
  • Pour in the tomato passata, reduce heat and let simmer for about 30 minutes

  • Mix the bolognese sauce with the semi-cooked pasta.
  • Dice the hard boiled eggs and add to the pasta/sauce mix.
  • Add and mix the 4 (uncooked) eggs.
  • Add grated cheese or parmesan to the mixture

  • Spray a ceramic (or oven proof) dish with vegetable oil (you can also coat it with olive oil)
  • Pour in the mixture.
  • Put some more cheese on top
  • Cook for about 1 hour (I cook mine on high - about 200 degrees celcius)

Finished dish:



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