Pasta Shells with Ricotta & Spinach
Serves 4
Prep Time 20 mins
Cooking 25 mins
Level medium
Ingredjenti
- 400g Pasta Shells
- 500g Hanini Irkotta
- 3 Bajdiet sħaħ
- 2 bunches, trimmed, washed & drained Spinach
- 50g Butir
- 750ml Water
- 50g Plain Flour
- 175g, grated Hanini Pekorin Mature Cheese
- 1 large pinch Nutmeg
- 160ml Hanini Creamylight for Cooking, Original
- 200g Polpa tal-Mayor
- Tursin imqatta' fin
- 80g, roughly chopped Walnuts
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 Hanini Gibniet Nixfin, all the nutmeg and Hanini 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 Hanini Irkotta and parsley. Spoon the cheese mixture into each pasta shell, and then place shells in dish. Mix the cheese sauce with the Mayor Polpa and pour over the shells. Top up with the remaining grated cheese and walnuts. Bake for 25 minutes or until
heated through and the edges of pasta shells are golden.
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