Pasta & Rice

with special thanks to website

Baked Macaroni


450g short pastry

450g macaroni

450g minced beef

200g peeled tomatoes

1 small chopped onion

100g grated cheese

100g tomato paste

1/4 pt. water

3 hard boiled eggs

4 beaten eggs

2 tsp.dried basil

olive oil

salt and pepper


Fry the onion, add the basil, add the minced beef fry till it is cooked. Add the tomatoes and the tomato paste. Cook for a few seconds. Slowly add the water and simmer till the beef is tender. Boil the macaroni, drain and cool. Chop the hard boiled eggs. Mix everything and season. Roll the pastry into a greased dish. Pour the mixture and cover with the pastry. Brush the top with egg wash. Cook in a moderate to hot oven.

Serve hot or cold

Beef Lasagna

beef lazanIngredients

450g ground beef

1/4 tsp. garlic powder

1 tbsp. parsley flakes (dried)

1 tbsp. basil

1 1/2 tsp. salt and ground black pepper

1 400g size can tomatoes

1 can tomato paste

1 pkt. lasagna sheets (280g.)

4 cups cream style

cottage cheese

2 beaten eggs

1/2 cup parmesan cheese

200g. mozzorella cheese cut thin

200g. cheddar cheese, sliced thin


Brown meat slowly and take off excess fat. Add the next six ingredients.

Simmer uncovered until sauce is thick (45 minutes to 1 hour) stirring occasionally.

When sauce is cooked, add thin layer of sauce in bottom of 13x9x2″ baking dish.

Lay down uncooked lasagna sheets it will cook up as it bakes cover lasagna over with sauce, covering bottom of dish. Spread 1/2 the cottage cheese mixture over sheets and layer with sliced cheddar cheese, cover with 1/2 of remaining meat sauce. Repeat the layer again adding thin layer of sauce before adding lasagna remaining 1/2 cottage cheese, and this time using the Mozzorella cheese. Sprinkle top with additional Parmesan cheese. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake additional 5 minutes till top is brown Let stand 15 minutes before cutting into squares

Serve Hot

Easy Oven Lasagna


225g ground beef

1/2 cup water

2 (425g.) cans marinara sauce or 1 (900g.) jar sauce

1 tsp. salt

1 (225g.) pkt. lasagna

1 cup ricotta

350g mozzarella, sliced or grated

1/4 cup grated parmesan cheese

Brown ground beef, drain. Add water, marinara sauce and salt. Bring to a boil. In a 2 qt. baking dish layer the sauce, uncooked lazagna, ricotta and mozzarella cheese. Repeat layers, ending with sauce. Garnish with mozzarella and parmesan cheese. Cover tightly with foil. Bake at 375 degrees for 1 hour or cover dish with waxed paper and microwave for approximately 25 minutes, turning once. Let stand 5 to 10 min. before cutting into squares. Makes 6 servings.



For the Dough 

200g. plain flour

pinch of salt

150g. semolina

2 beaten eggs

For the filling 

400g. rikotta

salt and pepper

2 eggs beaten

4tbsp. grated parmesan cheese

1 tbsp.chopped parsley


Start with the dough mix the sieved flour, semolina and salt carefully, add the eggs and knead until dough is like elastic, if to stiff add a drop of cold water Rest for 1 hour now prepare the filling. put all the other ingredients rikotta, beaten eggs cheese parsley salt and pepper into a mixing bowl mix everything well Divide the dough into 4 pieces and roll into long thin strips dampen the edges with water Put small balls of rikotta some 2cm from the edge of the pastry and 4cm apart. Turn one edge of the pastry on the other one and press to seal, using a ravioli cutter cut out the pastry lOcms away from the filling, Leave to nest for 10 minutes, boil in salted water till soft

Serve with tomato sauce and grated cheese

Spaghetti with Fresh tomatoes



    • 500g of spaghetti
    • 500g of ripe tomatoes
    • 4 cloves of garlic
    • Basil
    • Chilli pepper
    • Salt
    • Olive oil


Leave the tomatoes (cut into small pieces), garlic (chopped), basil, chilli pepper and salt (to taste) in oil for three hours. Cook the spaghetti until it is just done, drain, put into a tureen and dress with the sauce you have prepared. Sprinkle with grated peppered pecorino cheese.

Baked Rice – Ross il-Forn

baked riceIngredients

250g. rice

25g. grated cheese

olive oil

50g. tomato puree

1 tblsp.dried basil

salt and pepper

100g. peeled tomatoes

4 eggs

250g. minced meat

300g. beef stock


Cook meat add chopped tomatoes and tomato puree add stock and simmer for 30 mins. boil rice in salted water, when half cooked strain and cool under a runny water mix the rice well with the sauce and all the other ingredients put the mixture into a greased baking dish and cook in a moderate oven for 45 mins or till top is brown

Bebbux Mimli bl-Irkotta


1 kg packet of gnocchi pasta
750g rikotta
2 fresh gbejniet
a handful of chopped parsley
100g grated cheddar cheese
1 grated white dried gbejna
a grating of nutmeg
2 beaten eggs

Mix the ricotta with rest of the ingredients (minus the pasta). Fill the pasta shells with the ricotta mixture (best way to do this put it in a clean plastic bag, cut off a small corner, and pipe in shells). In the meantime prepare a plain tomato sauce (recipe in my blog). Lightly grease a dish; add a thin layer of tomato sauce; line the filled (uncooked) pasta shells; top with the rest of the tomato sauce;pour about 500ml skimmed milk over everything; lastly add some beschamel sauce on top, plus more grated cheese. Bake in a preheated oven (covered in foil at first, foil removed for the last 30 mins.) for about 1.5 hours.


2 responses to “Pasta & Rice

  1. Mary Casha

    September 24, 2015 at 6:29 am

    I think cheddar is a personal addition. It is not an ingredient of the actual Maltese recipes and usually used by some restaurants because it is cheaper ….but also less healthy. Definitely not a Mediterranean ingredient.

  2. vassallomalta

    November 26, 2013 at 7:02 pm

    Bebbux Mimli bl-Irkotta


    2 pakketti ghagin bebbux
    kilo irkotta
    6 bajdiet
    gobon mahkuk
    pinta u nofs halib
    800g tadam
    400g ikkapuljat
    basla mqatta irqiqa
    melh u bzar


    Ghaffeg l-irkotta, habbat tlett bajdiet u hawwadhom flimkien mat-tursin imqatta rqiq, ftit gobon mahkuk, melh u bzar mal-irkotta.
    Imla l-bebbux b’din it-tahlita. Lesti iz-zalza. Dellek id-dixx. Poggi saff bebbux mimli bl-irkotta fid-dixx, itfa’ ftit zalza fuqu, bajd mgholli u gobon mahkuk. Irrepeti dan is-saf ghal tlett darbiet. Habbat tlett bajdiet mal-pinta u nofs halib, ftit bzar u melh u itfghu fuq l-ghagin. Hallih joqghod ghal 10 minuti. Ahmi f-forn mark 4 ghal siegha u nofs.



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