# Mqarrun il-Forn (Maltese Baked Macaroni)

Source: https://www.malteserecipes.com/recipes/mqarrun-il-forn/

Traditional Maltese baked macaroni with rich meat sauce, eggs, and cheese. Comforting, golden, and perfect for Sunday lunch.

Prep time: 25 minutes
Cook time: 1 hour
Servings: 6-8 people
Tags: pasta, beef, maltese-classic, baked, sunday-lunch, comfort-food, main-course



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 500g macaroni or penne

- 2 tbsp olive oil

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 500g minced beef (ground beef)

- 400g chopped tomatoes

- 2 tbsp tomato paste

- 120ml red wine (optional)

- 3 eggs, beaten

- 100g grated cheese

- 1 tsp dried oregano

- Salt and black pepper to taste


## Instructions

1. **Make the sauce**: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned.

2. **Simmer**: Add the wine if using, then the chopped tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 20-25 minutes until thick.

3. **Cook the pasta**: Boil the pasta until just underdone. Drain well.

4. **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.

5. **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




## Explore the collections

- [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/)

- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)


## Serve with or cook next

- [Timpana (Maltese Baked Macaroni Pie)](https://www.malteserecipes.com/recipes/timpana/): Wrap a similar macaroni filling in pastry for a pie.

- [Ross il-Forn (Maltese Baked Rice)](https://www.malteserecipes.com/recipes/ross-il-forn/): Swap the pasta bake for a rice-based Sunday lunch dish.

- [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Serve a small bowl of broth before the baked macaroni.