This flavorful Maltese dish is a baked pasta casserole that is typically made with penne or rigatoni. Although the recipe was inherited from Sicily, imqarrun il-forn is nowadays a staple of Maltese cuisine. Besides pasta, the casserole is made with ground meat, onions, carrots, garlic, tomatoes, eggs, cheese, and flavorings such as nutmeg, curry powder, or bay leaves.

Baked until golden-brown in color, the dish should be crispy and crunchy on the exterior and moist on the inside. It is often served as a part of Sunday lunch on Malta.