Maltese Imqarrun il-Forn (Baked Pasta With A Meaty Tomato sauce)

Prep Time
Cook Time
Ready In

"This is a traditional Maltese favorite. It's similar to a lasagna but without the ricotta cheese. This is a simple version of the classic. It still takes time but will deliver on the comfort food factor!"

Original recipe yields 7 servings


  • Serving Size: 1 (317.1 g)
  • Calories 632.4
  • Total Fat - 24.2 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 219.3 mg
  • Sodium - 302.8 mg
  • Total Carbohydrate - 66.7 g
  • Dietary Fiber - 9.7 g
  • Sugars - 3.4 g
  • Protein - 37.5 g
  • Calcium - 259.2 mg
  • Iron - 4 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.3 mg

Step 1

In a large skillet, heat the olive oil over medium heat and then add the onion, cook for a few minutes, then add the garlic and cook for 1 minute.

Step 2

Add the ground round, stirring to break it up. Add some salt and pepper and continue to cook until completely browned - approx. 10 minutes.

Step 3

Add in the crushed tomatoes and tomato paste and stir. Turn the heat down to low - medium-low and simmer this mixture, covered, for about 30 minutes. *Check on it occasionally. If the mixture is getting dried out, add a little water.

Step 4

Meanwhile, cook the pasta in salted water, for 2 minutes less than the package directions. Then, rinse it under cold water.

Step 5

Preheat oven to 350 degrees F.

Step 6

Check the seasoning on your sauce once it's done and add more salt and pepper if needed.

Step 7

In a large bowl, mix the pasta and sauce together gently.

Step 8

Beat the eggs in a separate bowl, then mix in the Parmesan cheese. Add this mixture to the pasta.

Step 9

Grease a 13 x 9-inch casserole dish and pour your mixture into it.

Step 10

Top the pasta with the grated cheddar cheese.

Step 11

Bake for approx. 30-45 minutes, or until lightly browned and cheese is melted.

Step 12

Let cool for about 5 minutes before you dig in and enjoy!

Tips & Variations

No special items needed.



Nice and hearty meal! I served with a salad and we were totally satisfied. I thought I added plenty of salt, but was advised by everyone I should have added more.....I was afraid the Parmesan would add to the saltiness when I added the egg mixture to the pasta. So don't be afraid to add the salt! Thanks for sharing!

review by:
(18 Aug 2020)


Wow, was this good. We really enjoyed the pasta prepared this way. It was quick and easy to make with wonderful results. The eggs were a lovely surprise in the dish. Thank you for sharing. Made for Autumn Fever- 2019.

review by:
(19 Nov 2019)

Karen E

Sheer comfort food :) Very much enjoyed, cooked slowly on a weekend afternoon and enjoyed on a chilly evening. Would also be an excellent cook and freeze dish. Thanks, lovely, made for Malta on Susies World Tour

review by:
(5 Jul 2018)