Imqarrun il-Forn | Maltese Baked Macaroni

Imqarrun il-Forn is an Italian inspired pasta dish from Malta, made with macaroni baked in a bolognese sauce along with creamy cheese. The top is often crispy with added breadcrumbs with soft layers in between.

I across this recipe that talked about making this recipe. It had minced meat in the dish for the bolognese sauce that I had to replace along with layers of grilled eggplant, with a layer of cheese and breadcrumbs.

While searching for a street food starting with I, I came across Iskrambol a sweet drink made with banana and condensed milk a popular street food from Filipino. Since I was keen on doing only savoury street food, I had to give up on that.

Macaroni is a regular Saturday Breakfast for Chinnu, sometimes Konda also has this. So I planned on making this for Konda’s breakfast as I couldn’t fit this for any other meal. I made the regular white sauce along with this sauce as well.

So finally this creamy Imqarrun il-forn is my pick for I in A to Z International Street Foods. If you are interested to know the Flatbread for I, check this post.

In this A to Z International Street Foods:

A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
Step By Step Pictures for making the Mince for Imqarrun il-Forn

Imqarrun il-Forn | Maltese Baked Macaroni

1 cup Macaroni Pasta
1 /2 cup Brinjal / Eggplant, grilled
1 / 2 cup Mozzarella
1 /2 cup Cheddar
Breadcrumbs for sprinkling on top

For the bolognese sauce
1 medium Onions
3 Cloves Garlic
1 /2 cup Soya Granules
1 cup Tomato Puree
1 medium Tomato
1 tbsp sugar
Basil handful
Red Chilli Flakes as required

For the Bolognaise sauce

Bring a pot of water to boil with a pinch of turmeric and salt, add the soya granules and simmer for few mins. This gets cooked very quickly, so switch off. Drain on a colander till all the water drips down. If required you a squeeze out the excess water.
Heat a nonstick pan with oil, saute the finely chopped onions till done, add minced garlic. Saute altogether. Then add the chopped tomatoes, red chilli flakes and cook until the tomatoes turn mushy.
Then add the tomato puree, bring to a boil and let the sauce become thick.
Add the boiled soya granules and combine everything well till the ingredients come together well. This takes about 5 to 7 mins.
Add other seasonings and 1 cup water. Simmer until the whole sauce is thick and nicely done.

Assembling the Imqarrun il-forn

Boil the macaroni al dente. Save the water and keep it aside.
I used a long brinjal, so slice it in length. Grill until golden.
Grate the cheese and keep it aside.
In the baking tray, place the boiled pasta, spread a layer of the sauce, next add the grilled eggplant.
Next layer with grated cheese and finally sprinkle some bread crumbs on the top.
Microwave for 2 to 3 mins till the cheese melts.
Serve it hot.

Imqarrun il-Forn | Maltese Baked Macaroni

Imqarrun il-Forn is an Italian inspired pasta dish from Malta, made with macaroni baked in a bolognese sauce along with creamy cheese. The top is often crispy with added breadcrumbs with soft layers in between.

• CourseBreakfast
• CuisineMalta
• By Cook MethodStovetop
• OccasionParty
• By DietKid Friendly
• Dish TypeStreet Food

Ingredients

For the Bolognese sauce

• 1medium Onions
• 3Cloves Garlic
• 1 /2cup Soya Granules
• 1cup Tomato Puree
• 1medium Tomato
• 1tbsp Sugar
• Basilhandful
• Red Chilli Flakesas required

For the Baked Macaronie

• 1cup Macaroni Pasta
• 1 /2cup Brinjal / Eggplant, grilled
• 1 / 2cup Mozzarella
• 1 /2cup Cheddar
• Breadcrumbsfor sprinkling on top

Instructions

For the Bolognaise sauce

1. Bring a pot of water to boil with a pinch of turmeric and salt, add the soya granules and simmer for few mins. This gets cooked very quickly, so switch off. Drain on a colander till all the water drips down. If required you a squeeze out the excess water.
2. Heat a nonstick pan with oil, saute the finely chopped onions till done, add minced garlic. Saute altogether. Then add the chopped tomatoes, red chilli flakes and cook until the tomatoes turn mushy.
3. Then add the tomato puree, bring to a boil and let the sauce become thick.
4. Add the boiled soya granules and combine everything well till the ingredients come together well. This takes about 5 to 7 mins.
5. Add other seasonings and 1 cup water. Simmer until the whole sauce is thick and nicely done.

Assembling the Imqarrun il-forn

1. Boil the macaroni al dente. Save the water and keep it aside.
2. I used a long brinjal, so slice it in length. Grill until golden.
3. Grate the cheese and keep it aside.
4. In the baking tray, place the boiled pasta, spread a layer of the sauce, next add the grilled eggplant.
5. Next layer with grated cheese and finally sprinkle some bread crumbs on the top.
6. Microwave for 2 to 3 mins till the cheese melts.
7. Serve it hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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Posted in: Indian Cook