Pasta Shells with Ricotta and Pekorin
A delicious Maltese dish loved by many Maltese food lovers.
Ingredients - Serves 4
400g pasta shells
2 x 250g Irkotta
3 eggs
2 bunches spinach, trimmed,
washed & drained
50g butter, chopped
750ml water
50g plain flour
175g Savina Mature Cheeselets, grated
1 large pinch of grated nutmeg
1 tub x 160g Creamylight for Cooking
1 jar Savina Pasta Sauce with Pekorin
Chopped parsley
80g walnuts, roughly chopped

Cook pasta in a large saucepan of boiling salted water for 8 minutes. Add eggs to same pan and cook for a further 8 minutes or until pasta is al dente. Drain and then peel eggs. Meanwhile, cook spinach in a saucepan of boiling water for 3 minutes or until wilted. Drain, rinse under cold running water and squeeze dry. To make sauce, heat butter in reserved pan over medium heat, add flour and stir until grainy. Gradually add 750ml water, stirring, until mixture boils and thickens. Stir in three-quarters of the grated cheeselets, all the nutmeg and Creamylight. Season and set aside. Preheat oven to 190°C. Grease a 30cm square ovenproof dish. Roughly chop spinach and eggs, place in a bowl and combine with the Irkotta and parsley. Spoon the cheese mixture into each pasta shell, and then place shells in dish. Mix the cheese sauce with the Savina with Ricotta and Pekorin and pour over the shells. Top up with the remaining grated cheeselets and walnuts. Bake for 25 minutes or until heated through and the edges of pasta shells are golden.

Pasta Sauce with Ricotta and Pekorin Cheese
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Crafted Mature Gozitan Cheeselets
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