Imqarrun il-Forn (Maltese Baked Pasta)
For dinner, we’re going to enjoy a timeless Maltese dish that has pleased locals and tourists alike for years: Imqarrun il-Forn
Prep time: 20 mins
Bake time: 1 hr 40 mins
Total time: 2 hrs
Servings: 4-6
2 tbsps (30 milliliters) olive oil
1 medium onion peeled and finely chopped
2 garlic cloves peeled and minced
3 oz (85 grams) bacon or pancetta chopped
1 lb. (450 grams) ground beef or pork or half/half
2 tbsps (30 milliliters) tomato paste
1 1/2 tsps salt
1 tsp dried oregano
1/2 tsp curry powder
1/2 tsp paprika
1/4 tsp freshly ground black pepper plus more for topping
2 bay leaves
1/3 cup (80 milliliters) red wine
14.5 oz (411 grams) can diced tomatoes
1 lb (450 grams) dried penne or other tubular pasta
2/3 cup (160 milliliters) milk
2 large eggs
2 oz (57 grams) freshly grated Parmesan cheese plus more for topping
Pinch freshly grated nutmeg
Directions
In a large pot, drizzle the oil over medium heat.
Add the onion and cook, stirring occasionally, until softened.
Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
Add the bacon and continue to cook, stirring occasionally, until most of the fat has rendered.
Add the ground beef/pork, breaking up the meat into small pieces with a spoon, and continue to cook until browned.
Stir in the tomato paste, salt, oregano, curry powder, paprika, black pepper, and bay leaves.
Pour in the red wine, scraping the bottom to deglaze the pan.
Simmer for a few minutes, until the wine has reduced by half, then pour in the diced tomatoes.
Cover the pot, reduce heat to medium low, and cook, stirring occasionally, for 45 minutes, until the tomatoes have started to break down and form a thickened sauce. If the sauce becomes too thick to stir, add a splash of water.
Preheat oven to 400˚F (200˚C). Grease a 9×13 inch (23×33 centimeter) baking dish with olive oil.
Bring a large pot of salted water to a boil.
Add the penne and cook, stirring occasionally, until almost al dente, nearly tender.
Drain and set aside.
In a medium bowl, whisk together the milk, eggs, Parmesan, and nutmeg.
Remove the sauce from heat and discard the bay leaves. Adjust seasonings to taste.
Stir the milk/egg mixture into the meat sauce.
Mix in the cooked pasta, then transfer to the prepared baking dish in an even layer.
Top with a generous sprinkling of grated Parmesan and black pepper.
Bake in the preheated oven until very golden brown across the top, about 30-45 minutes.
Allow to rest for 10-15 minutes before serving.
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