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maltese ghagin il-forn ( oven baked pasta)

Added by sharonb | Wed 28 Jan 2009 @ 12:03

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Ingredients
500g beef mince
500g penne
750ml tomatoe passata
3 eggs
200g grated parmigiano/peccorino
1tbs olive oil
1 large onion finely chopped
2 cloves of garlic minced
fresh basil or dried oregano
salt and pepper to taste

Method
gently saute onion and garlic in olive oil on medium to slow flame, then when soft and translucent add mince and break up with wooden spoon while cooking so it won't clump up, when mince seems cooked add passata and herbs and salt and pepper to taste and simmer gently till sauce is cooked, about 20 min. in the mean time cook pasta half way ([b]imp not till al dente, just untill it's half cooked[/b]) then when it's done and drained from all the water , in the same pot (it has to be large) mix in the eggs and half the grated cheese and more pepper and mix in well then add the sauce and incorporate well. when all is done put in a greased oven dish and sprinkle some more grated cheese over and bake for about 20 min([i]depending on how crunchy and burnt you like it[/i]) in a 200C oven. then cool a bit and cut into portions and serve with more grated cheese. :wave:

tried this recipe or a similar one? share your tips...

1. by Natasha Borg Fumasoli on Tue 29 Mar 2011 @ 01:34

Thanks for posting the recipe. My mom mentioned it and thought I would look it up and make it. Lucky that I didn't eat anything all day because I just had two plates of this for dinner. It was delicious :)

2. by Greg on Thu 09 Sep 2010 @ 04:56

You all realise this isnt actually Jamie's recipe and that it wasnt actually written or added by Jamie Oliver right?

3. by Angela Buttigieg on Mon 23 Aug 2010 @ 19:45

Well done Jamie, now you should try Timpana, very similare but covered in pastry.

4. by carmen bright on Wed 31 Mar 2010 @ 12:06

Wonderful Jamie, well done from a maltese who is happy to see you bringing our traditional food to the tables of your followers.
Do you want more handed down recipes, I am happy to provide. Do you want to try our egg free version of pasta for ravioli?
With much admiration, Carmen

5. by Yvette on Sat 27 Mar 2010 @ 08:07

I could not believe it...to find ghagin il forn on your site...ha ha....:):) carrots a must...

Total respect :)
Yvette

6. by bridgette on Thu 25 Mar 2010 @ 17:09

Illallu, very yammie ;oP I also added real, sliced tomatoes to the sauce and a bit of a white cream to the pasta to make it more tasty and creamy, it`s baking in the oven now, so we`ll see :o)

bri

7. by Claire on Sat 06 Mar 2010 @ 20:19

Hi Jamie,
I'm a Malteser :)
Ghagin il-Forn is one of our best easy dishes, i add mushrooms & minced bacon with mine,Yummi :p

Cheers
Claire

8. by rajc! on Tue 02 Mar 2010 @ 08:43

A poor man's tip!
300grms mince beef - 200grms ' corned beef '
add some peas n carrots......
yumm...yumm!!!!

9. by nigel on Wed 18 Feb 2009 @ 14:16

ha ha ! jamie i cant believe you have our famous ghagin il forn!
youre the best !
we,ve got more maltese recipes that will blow your mind too!
respect!
n