Ghagin il-forn (Maltese baked pasta)
February 22, 2021 at 1:52 pm,
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I have been fond of this recipe ever since I was little. This recipe is traditionally made and baked for Sunday lunch with the family. Below you will find the exact recipe to replicate this traditional dish which is bound to be a crowd-pleaser!Here's what you will need:
Ingredients:
- 200g wholemeal penne (or your desired pasta shape)
- 1 can of chopped tomatoes
- 3 tbsp polpa
- 1 garlic clove
- 1 spoonful of tomato paste
- salt and pepper (to taste)
- a bunch of basil
- 1 tbsp oregano
- 5 tbsp mirepoix (made with finely chopped celery, onion and carrots)
- 250g ground beef/pork (or mixed)
- 1 egg
- Start by making the mirepoix, in a food processor, finely chop 2 carrots, 1 celery stick, and one whole onion. Heat a pan with some olive oil and add the mirepoix, saute gently on low heat and season accordingly.
- Add the ground beef and cook until browned.
- Next, add the tomatoes, polpa and paste together with the garlic. Simmer gently on medium low heat until the salsa thickens. Add basil if desired.
- Meanwhile, start boiling a pot of water and cook the pasta shapes as instructed on the package.
- Once the pasta is done, drain and mix in with the ragu sauce prepared earlier. Whisk the egg together with some grated Grana Padano if desired and add to the mixture. Mix thoroughly and place in a baking dish.
- Top the pasta with mozzarella shavings and Grana Padano.
- Bake in the oven until the mozzarella is bubbly.
- Serve with a side salad and enjoy!
