Mediterranean Maltese Baked Macaroni (Imqarrun il-Forn)
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Serves: 6–8
Imqarrun il-Forn, or Maltese Baked Macaroni, is a hearty comfort dish loved across Malta. It’s a Mediterranean twist on baked pasta—rigatoni layered with rich beef and tomato sauce, hints of curry, corned beef for extra depth, and plenty of cheese. The baked top turns golden and crispy, while the inside stays creamy and flavorful. This dish is often served on Sundays or family gatherings, but it’s simple enough for a cozy weeknight meal too.
Ingredients
For the Pasta Bake:
600 g (1.3 lb) rigatoni or penne pasta
400 g (14 oz) ground beef
1 small can (200 g / 7 oz) corned beef
1 large onion, diced
3 cloves garlic, crushed
3 cans (400 g / 14 oz each) whole peeled tomatoes
2 tbsp tomato paste
1 tsp sugar
2 tsp mild curry powder
1 tsp mixed Italian herbs
1 gravy stock pot or cube (beef or vegetable)
Few dashes Worcestershire sauce
150 g (5.3 oz) grated cheddar cheese
3 eggs, beaten
2 hard-boiled eggs, roughly chopped (optional)
Salt and pepper, to taste
For the Topping:
100 g (3.5 oz) grated cheddar cheese
50 g (1.8 oz) grated Parmesan cheese
Freshly ground black pepper
Chopped fresh parsley, for garnish
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Add the rigatoni or penne and cook until just al dente (a minute less than package directions). Drain and set aside.
Prepare the sauce:
In a large skillet or saucepan, heat a drizzle of olive oil over medium heat.
Add the diced onion and cook for about 5 minutes, until softened.
Add garlic and cook another 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it up with a spoon.
Build the sauce flavor:
Stir in tomato paste, curry powder, Italian herbs, sugar, Worcestershire sauce, and the stock pot or cube. Mix well.
Add the canned tomatoes (crush them lightly with a spoon) and bring to a simmer.
Reduce heat to low and cook for 15–20 minutes, stirring occasionally, until thickened.
Season with salt and pepper.
Add corned beef:
Stir in the corned beef and let it melt into the sauce—it’ll add richness and a slightly salty flavor.
Combine pasta and sauce:
In a large mixing bowl, combine the cooked pasta and the meat sauce. Add grated cheddar cheese and the beaten eggs. Stir to coat everything evenly.
Gently fold in chopped hard-boiled eggs if using.
Assemble:
Preheat your oven to 375°F (190°C).
Pour the pasta mixture into a large greased baking dish. Smooth out the top.
Sprinkle with cheddar, Parmesan, and a bit of black pepper.
Bake:
Bake uncovered for 30–35 minutes, until the top is bubbling and golden brown.
Rest and serve:
Let the baked macaroni rest for 10–15 minutes before slicing. Garnish with chopped parsley and serve warm.
Tips & Variations
Pasta Tips:
Slightly undercook the pasta so it doesn’t get mushy after baking.
Rigatoni is traditional, but penne or ziti work well too.
Sauce Depth:
Corned beef gives a Maltese touch—if you prefer a lighter flavor, skip it or replace it with cooked sausage or extra ground beef.
Add a splash of red wine to the sauce before simmering for a richer taste.
Spice Adjustments:
The mild curry powder adds a unique Maltese flavor note. If you prefer more classic Mediterranean taste, replace it with paprika or omit it.
Add chili flakes if you like a bit of heat.
Texture Balance:
The beaten eggs help bind the mixture and give the bake its signature firm texture when sliced. Don’t skip them.
For a creamier version, stir in a few tablespoons of ricotta or cream before baking.
Make-Ahead Option:
Assemble everything up to the baking step. Cover and refrigerate for up to 24 hours. Bake directly from the fridge, adding about 10 extra minutes to cooking time.
Freezes well too—bake first, cool, then freeze portions for up to 3 months.
Serving Ideas:
Serve with a simple green salad or roasted vegetables to balance the richness.
A dollop of yogurt or tzatziki on the side gives a refreshing contrast.
Q&A
Q: Can I make this without corned beef?
Yes. Just replace it with more ground beef or even lentils for a lighter version.
Q: Can I use fresh tomatoes instead of canned?
You can, but make sure to cook them down longer (about 25–30 minutes) to get a thicker sauce.
Q: How do I know when it’s ready?
The top should be bubbling and golden. If the center still looks soft, bake another 5–10 minutes.
Q: Can I use different cheeses?
Absolutely. Mix in mozzarella for stretchiness or add a bit of feta for a saltier Mediterranean flavor.
Q: What if I don’t eat beef?
You can use ground turkey, chicken, or even lentils for a vegetarian version (skip the stock cube or use vegetable stock).
Q: How long does it last?
It keeps well in the fridge for 3–4 days. Reheat individual slices in the oven or microwave.
Nutrition
(Per Serving, Approximate)
Calories: 620
Protein: 36 g
Fat: 29 g
Carbohydrates: 52 g
Fiber: 4 g
Sugar: 7 g
Sodium: 780 mg
(Values may vary depending on cheese type and portion size.)
Conclusion
Imqarrun il-Forn is Malta’s ultimate baked comfort food—rich, savory, and deeply satisfying. Every bite combines the warmth of slow-cooked tomato-beef sauce with creamy pasta and crispy baked cheese. It’s a dish that bridges home-style simplicity and Mediterranean flavor, perfect for family dinners, potlucks, or meal prep. Enjoy it hot from the oven with a side of greens and a drizzle of olive oil for a complete, soul-warming meal.