Im-Qarrun (pronounced im-ar-oun) is a baked pasta dish and a staple of the Maltese diet. Traditionally it is prepared in advance and taken to a local stone oven bakery where it is cooked. I remember lugging the heavy dish of pasta and bolognaise sauce up the street to Carmel the Baker’s as a kid, watching as he carefully slid the pasta platter alongside loaves of bread and home made pizzas. Fresh bread always smells good, but the aroma at Carmel’s bakery was intoxicating. After a few hours, I’d head back to the bakery with my mom to find our Im-Qarrun cooked perfectly to a crisp. We’d grab a loaf of bread in the meantime and head home for lunch with our warm pasta.The Not-So-Secret, Simplified Recipe:
(For the Secret and More Advanced Recipe, beg my mother)
3 Cups Bolognaise Sauce
1/3 Cup Ricotta Cheese
4 Eggs
1 1/2 Cups Parmesan
500 g Large Penne Noodles
Boil the pasta until it is aldente, rinse under cool water. In a large bowl combine the ricotta cheese and eggs. Add the Parmesan and stir until creamy. Mix in the Bolognaise Sauce a third at a time. Pour mixture over the penne to combine all of the ingredients and stir.
Place in a greased, deep dish and bake, covered, at 400 degrees for 45 – 60 minutes. Remove the cover from the dish during the last 15 minutes of baking to crisp the top.
