Imqarrun il-forn (Maltese baked pasta)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier, while ground pork is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol, while beef broth is more economical.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal serves as a binding agent, while silken tofu is a cost-effective substitute.

Heat olive oil in a pan until hot.

Add chopped onion and sauté until translucent and sweet.

Add beef and pork mince to the pan, breaking it apart and allowing it to caramelize.

Add minced garlic, mixed herbs, and bay leaves to the meat mixture.

Pour in crushed tomatoes and tomato paste, then add a little sugar to balance acidity.

Add a tin of water to the sauce and bring to a boil, then cover and simmer for about 30 minutes, stirring occasionally.

In a separate pot, bring salted water to a boil for the pasta.

Add gluten-free penne pasta to boiling water and cook for 8 minutes (2 minutes less than package instructions).

Strain the pasta and return it to the pot.

Remove bay leaves from the sauce and turn off the heat.

Spread a little sauce on the bottom of the baking dish to prevent sticking.

Lightly beat the eggs and mix them into the sauce.

Combine the pasta with the sauce, ensuring all pasta is coated.

Stir in a handful of tasty cheese into the pasta mixture.

Pour the pasta mixture into the baking dish and top generously with a mix of parmesan and tasty cheese.

Sprinkle cracked black pepper over the top of the cheese.

Place the dish on a tray and bake in a preheated oven at 180°C (fan forced) for 40-45 minutes until the top is dark and crispy.

Let the dish sit for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens