Maltese Macaroni Cake (Imqarrun il-forn)
It's Macaroni Cake perfection built with tubes of pasta filled with tangy ragu and covered in a crispy rigatoni topped with shredded melted Parmesan cheese. And all you need to eat a big slice of this savory perfection is 15 minutes preparation and a hot oven.
Ingredients
- 17½ oz (500g) striped rigatoni or short pasta
- 17½ oz (500g) minced mixed beef and pork
- 1½ cup (375ml) tomato puree
- 1 tbsp tomato concentrate
- ½ cup (75g) peas also frozen
- ½ cup (125ml) milk
- 2 eggs
- ¼ cup (30g) Parmesan grated
- ½ tsp mild curry
- fine salt to taste
- pepper to taste
- extra virgin olive oil to taste
Instructions
- In a pan add a drizzle of olive oil and when and brown the mince over a high flame just long enough to make it change color.
- Add the tomato extract and melt it with the cooking juices. We pour the tomato sauce, and, finally, season with curry powder, salt and pepper.
- We cook the sauce over very low heat for at least an hour, adding hot water if necessary.
- Halfway through cooking, add the peas, stir and continue to cook the sauce until it is cooked.
- Here is the Mediterranean meat sauce ready!
- Cook the short pasta in abundant salted water, drain it al dente.
- Season the pasta with the freshly prepared ragù and mix.
- In a separate small bowl mix together the eggs, milk and half of the grated cheese and add it to the pasta.
- We put the pasta in an ovenproof dish covering the top layer with the remaining grated cheese.
- Cook the pasta in a preheated oven at 200 ° C for 30 minutes, activating the grill function for 5 minutes before taking it out of the oven.
- Here is the baked pasta with Mediterranean ragù served on the table!
- Let it cool for about ten minutes before portioning it.
Notes
Recipe Notes:
- Baking Tips:
- Avoid overcooking the top.
- Adjust texture to family preference (loose or firm).
- Encase in pastry for Maltese Timpana.
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Storage:
- Refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months; thaw overnight before reheating.
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Serving:
- Serve with fresh Maltese bread and butter.
- Top with more Parmesan cheese.
- Pair with sparkling water, Maltese Lager, or Kinnie.
- Pasta: Striped rigatoni, elbow, or short pasta.
- Meat: Minced beef and pork, preferably a 1:1 ratio.
- Tomatoes: Canned crushed or pureed, not fresh.
- Tomato paste: For color and flavor.
- Peas: Fresh or frozen, optional.
- Milk: Whole or plant-based.
- Eggs: For binding and crusty top.
- Cheese: Grated Parmesan or similar.
- Spices: Mild curry (optional), salt, and pepper.
- Optional Additions:
- Boiled eggs
- Soffritto (carrots, onions, celery) or homemade stock.