Garlic & Ġbejna Pasta Shells
Creamy garlic and parlsey flavour filled pasta shells with tomato sauce, cream, and a hint of grated dry ġbejniet.
Ingredients: (serves 2-3)
400g Pasta Shells
1 Garlic Bulb
500g Hanini Fresh Irkotta
30ml Hanini Creamylight Cooking Cream
1 Hanini Mature Sheep White Cheeselets
500g Passata di Pomodoro
1 Small Shallot (finely chopped)
1/2tsp Sugar
1tbsp Tomato Paste
1tsp Olitalia E/V Olive Oil
Dry Thyme
1tbsp Fresh Parsley (finely chopped)
Salt & Pepper (to taste)
Method:
Cut the head of the garlic bulb and spray little oil on top. Wrap in foil and bake for about 40 minutes at 180°C until soft. Let it cool off completely before using.
Fry the shallot in the olive oil until soft, then add the pasta, tomato paste, sugar, and thyme.
Mix well, bring it to a boil then lower the heat to a minimum.
Season with salt and pepper and let it cook for 10 minutes.
Bring a pot of salted water to a boil and cook the pasta shells, 2 minutes less indicated on the packet.
For the filling, place the irkotta in a bowl. Squeeze out the soft garlic pulp from its bulb.
Grate half of the dry ġbejna.
Add half a cup of Creamylight, the parsley and salt & pepper.
Mix well until nice and creamy.
Place a spoon of the tomato sauce on the bottom of your baking dish.
Place the filling in a piping bag, and fill the shells.
Make a layer of the filled shells on the tomato sauce. Make the shells face up so they will hold the filling well. This is a creamy filling, if you want it more solid, add an egg to the cheese mixture.
Make some dollops of tomato sauce and cream and repeat the process until you fill the whole dish.
Finish it off with the remaining grated ġbejna, add some freshly ground pepper and bake in a preheated 180°C oven for about half an hour, or until nicely brown and bubbly.
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