Maltese Sausage Parmigiana Shells
This dish is a fusion of Lasagne and Parmigiana, elevated by the rich flavours of Maltese sausage and enclosed in a giant pasta shell. Absolutely heavenly!
Ingredients (serves 2)
Sausage Ragù:
300g Maltese Sausage
1 Onion (finely chopped)
1 Carrot (finely chopped)
1 Celery Stick (finely chopped)
300g Tomato Passata
1/2 Glass of White Wine
A Pinch of Sugar
Salt & Pepper (to taste)
Béchamel Sauce:
15g Benna Pure Butter (salted)
15g All-Purpose flour
250ml Benna Fresh Milk (warmed)
Salt & White pepper (to taste)
Pinch of nutmeg (optional)
2 Giant Pasta Shells (Caccavelle)
1 Eggplant (roughly of the same diameter as the shells)
1 Benna Fresh Mozzarella
20g Parmiggiano Cheese (Grated)
Salt & Pepper (to taste)
Fresh Parsley (to serve)
Method:
Slice the eggplant and place it onto a baking tray. Drizzle some oil and season with salt & pepper.
Bake in a hot 180°c oven for about 25 minutes, or until it’s soft and golden. Remove from the oven and let it cool down.
For the Maltese Sausage ragu, fry the onion in little oil until soft and golden, then add the celery and carrot and continue frying for about 5 minutes over a medium flame.
Remove the sausage from its casing and add it to the pan. Chop it off using a wooden spoon.
When the sausage turns brown, add the wine and continue cooking for about 2 minutes.
Add the passata, bring it to a boil, then lower the heat to a minimum and let it simmer for at least 30 minutes. If it dries a little, add some water. Turn off the heat and let it cool down.
For the béchamel, create a roux by melting the butter in a saucepan, add the flour and cook for a couple of minutes until you get a dough ball.
Gently start add ingredients the warmed milk slowly while whisking.
When it turns into a cream, lower the flame and adjust with salt, pepper and little nutmeg.
Turn it off and let it cool down.
Boil the giant pasta shells in plenty of salted water. Cook them one minute less indicated on the packet.
Drain, and let them cool off before assembly.
To assemble, place some sauce in the shell, followed by a layer of eggplant, some Parmiggiano cheese, a slice of mozzarella, and the béchamel.
Repeat the layering, finishing off with some grated mozzarella, and some freshly ground pepper.
Bake in a preheated 180°c oven for about 35 minutes, or until nicely golden and piping hot.
Serve it with some finely chopped parsley.
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