Baked Giant Shells
Quick hassle-free baked pasta dish.
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Ingredients for 2 persons:
4 Giant Pasta Shells
500g Ħanini Irkotta
300g Shredded Mozzarella
2 Fresh Eggs
Fresh Parsley
200g Frozen Spinach
1 Bottle Ready-Made Bolognese Sauce
Pecorino Cheese
Salt & Pepper
Directions:
Defrost and drain the spinach and place it in a bowl.
Add the irkotta, eggs, some grated pecorino, freshly chopped parsley and season to taste.
Mix everything well but to not over-mix. Leave some texture in the irkotta.
In the meantime boil the shells in salted water for about 10 minutes. They need to partially cooked, left a bit harder than ‘al-dente’
Place the bolognese sauce in a baking dish.
Place the shells on top and fill them with the irkotta mixture.
Finish them off with lots of mozzarella and pecorino.
Cover them with aluminium foil and bake in a preheated 200°c oven for 25minutes.
Uncover and let them bake for another 10 minutes or until nicely golden.
Serve with freshly chopped parsley.
