Baked Macaroni - Imqarrun il-forn

by Simon Bajada, featured in Malta

Published by Hardie Grant

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Introduction

Imqarrun il-forn evokes memories of lunch at my grandmother’s. If this wasn’t on the table, it was often in the fridge. My cousins and I would fight each other over the irresistible crusty edges (which are helped along by a dusting of semolina in the baking dish). This dish is found in cafes and bakeries all over Malta and Gozo, sold in small aluminium containers for an easy lunch. The recipe is similar to Timpana, but less grandiose and without pastry. The exclusions make it easier to bring together any night of the week (though ingredients such as chicken livers, boiled eggs and peas can be included if you like). Baked macaroni doesn’t reheat well, but I find it delicious eaten cold from the fridge on a hot summer’s day.

As featured in

Malta

Image of Simon Bajada's Baked Macaroni — Photo by Simon Bajada

Ingredients

Serves: 6

Metric Cups

400 grams tinned tomatoes or 3 large ripe tomatoes (diced)
1 onion (finely chopped)
2 garlic cloves (finely chopped)
2 tablespoons olive oil (plus extra for oiling)
500 grams minced beef or pork, or a mixture
80 grams bacon pancetta, diced (optional)
100 millilitres red wine
2 tablespoons tomato paste (concentrated purée)
½ teaspoon dried oregano
salt and pepper
500 grams macaroni (straight, not elbow), long tubular pasta (up to 25 cm/10 in) or penne
1 egg
150 millilitres milk
⅛ teaspoon ground nutmeg
70 grams Parmesan cheese (grated)
2 tablespoons fine semolina

14 ounces tinned tomatoes or 3 large ripe tomatoes (diced)
1 onion (finely chopped)
2 garlic cloves (finely chopped)
2 tablespoons olive oil (plus extra for oiling)
1lb 2 ounces ground beef or pork, or a mixture
2¾ ounces bacon pancetta, diced (optional)
3½ fluid ounces red wine
2 tablespoons tomato paste (concentrated purée)
½ teaspoon dried oregano
salt and pepper
1lb 2 ounces macaroni (straight, not elbow), long tubular pasta (up to 25 cm/10 in) or penne
1 egg
5 fluid ounces milk
⅛ teaspoon ground nutmeg
2½ ounces Parmesan cheese (grated)
2 tablespoons fine semolina

Method

Baked Macaroni - Imqarrun il-forn is a guest recipe by Simon Bajada so we are not able to answer questions regarding this recipe

If using fresh tomatoes, score them on their bases and grate with a box grater. Sauté the onion and garlic with 2 tablespoons of oil in a large saucepan over a medium heat for 5 minutes. Add the minced meat and bacon or pancetta (if using) and cook until browned with any moisture evaporated. Add the wine and tomato paste and allow the wine to cook off. Now add the tomatoes, oregano and some salt and pepper. Cover with a lid and simmer for 45 minutes, adding a splash of water if the ragu becomes too dry. Taste and add extra seasoning if needed.
Meanwhile, boil the pasta in well-salted water for a few minutes less than the packet recommends. Drain and rinse with cold water. Whisk the egg in a small bowl with the milk, nutmeg and half the parmesan. In a large mixing bowl, combine the pasta with the ragu, then add the milk mixture and stir through.
Preheat the oven to 200°C (400°F). Rub a large casserole dish with a splash of oil and sprinkle the semolina over the base and sides. Spread the pasta mixture in the dish, top with the remaining parmesan and drizzle with 1 tablespoon of oil. Cover in foil and bake for 10 minutes on the top shelf of the oven. Remove the foil and continue to bake until the top is crusty with some burnt spots. If a crust does not develop, increase the heat. Beneath the crusty surface, the pasta should remain moist.

If using fresh tomatoes, score them on their bases and grate with a box grater. Sauté the onion and garlic with 2 tablespoons of oil in a large saucepan over a medium heat for 5 minutes. Add the minced meat and bacon or pancetta (if using) and cook until browned with any moisture evaporated. Add the wine and tomato paste and allow the wine to cook off. Now add the tomatoes, oregano and some salt and pepper. Cover with a lid and simmer for 45 minutes, adding a splash of water if the ragu becomes too dry. Taste and add extra seasoning if needed.
Meanwhile, boil the pasta in well-salted water for a few minutes less than the packet recommends. Drain and rinse with cold water. Whisk the egg in a small bowl with the milk, nutmeg and half the parmesan. In a large mixing bowl, combine the pasta with the ragu, then add the milk mixture and stir through.
Preheat the oven to 200°C (400°F). Rub a large casserole dish with a splash of oil and sprinkle the semolina over the base and sides. Spread the pasta mixture in the dish, top with the remaining parmesan and drizzle with 1 tablespoon of oil. Cover in foil and bake for 10 minutes on the top shelf of the oven. Remove the foil and continue to bake until the top is crusty with some burnt spots. If a crust does not develop, increase the heat. Beneath the crusty surface, the pasta should remain moist.