Preheat the oven to 350 F˚. When the sauce is done, check for seasoning and adjust if necessary. In a large bowl, gently mix the sauce and the pasta, being careful not to break up the noodles and check for seasoning one more time, adjusting as necessary. Break the eggs into a separate bowl, beat them and mix in the parmesan, then gently.. Cover and simmer for 20 minutes until a rich thick sauce has formed, similar to a bolognese. If you need a bit more water, add it, but the sauce must be a little thick. Preheat your oven to 400ºF (200ºC). Meanwhile, process the milk, tofu and cheese in a processor until you have the consistency of single cream.

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In a medium pot, over medium heat, add olive oil, onions and minced meat. Cover and stir occasionally. Add pasta to water and boil until soft. While pasta is cooking, finely grate carrots and add to the sauce; add tomato paste to the sauce and stir. Add salt, pepper, and curry (more than a teaspoon may be used if desired); stir.. This Monday we delve into a Maltese favourite - Imqarrun il-Forn (baked macaroni). This dish is perfect for Winter, but would make a great Summer dish too, especially paired with an ice-cold Cisk! The Maltese way is to cook until crispy, however you can modify this method as you prefer. Ingredients: 500g macaroni; 2 medium onions; 4 medium.