Maltese Imqarrun il-Forn (Baked Pasta With A Meaty Tomato sauce)
June 21, 2018
"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!"
- 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
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.
Add the ground round, stirring to break it up. Add some salt and pepper and continue to cook until completely browned - approx. 10 minutes.
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.
Meanwhile, cook the pasta in salted water, for 2 minutes less than the package directions. Then, rinse it under cold water.
Preheat oven to 350 degrees F.
Check the seasoning on your sauce once it's done and add more salt and pepper if needed.
In a large bowl, mix the pasta and sauce together gently.
Beat the eggs in a separate bowl, then mix in the Parmesan cheese. Add this mixture to the pasta.
Grease a 13 x 9-inch casserole dish and pour your mixture into it.
Top the pasta with the grated cheddar cheese.
Bake for approx. 30-45 minutes, or until lightly browned and cheese is melted.
Let cool for about 5 minutes before you dig in and enjoy!
Tips & Variations
No special items needed.