Mqarrun il-Forn (Maltese Baked Macaroni)
Traditional Maltese baked macaroni with rich meat sauce, eggs, and cheese. Comforting, golden, and perfect for Sunday lunch.
Ingredients
Have your ingredients ready? Go to instructionsMeasures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.
Instructions
- Make the sauce: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned.
- Simmer: Add the wine if using, then the chopped tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 20-25 minutes until thick.
- Cook the pasta: Boil the pasta until just underdone. Drain well.
- Combine: Preheat the oven to 180°C (fan 170°C). Mix the pasta with the meat sauce. Cool for a few minutes, then stir in the beaten eggs and half the cheese.
- Bake: Spoon into a greased baking dish, top with the remaining cheese, and bake for 30-35 minutes until set and golden. Rest before slicing.
Mqarrun il-Forn is Maltese baked macaroni, a close cousin of timpana but without the pastry shell. It is rich, comforting, and often served for Sunday lunch or family gatherings.
Serving Suggestions
- Serve with salad or vegetables
- Cut into squares after resting
- Good warm or at room temperature
- Excellent as leftovers the next day
Traditional Notes & Tips
- The pasta should be slightly undercooked before baking
- Let the sauce thicken so the bake sets neatly
- Eggs help bind the macaroni
- Timpana wraps a similar filling in pastry; mqarrun il-forn is baked directly in the dish
- Resting makes slicing easier