Irkotta Stuffed Shells

Serves 5
Prep Time 20 mins
Cooking 30 mins
Level medium


  • 250g Irkotta Friska fil-Qaleb (Fresh Artisan Ricotta)
  • 250g jumbo pasta shells
  • 1 can 200g Mayor Tomato Pulp
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Pekorin original
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • Salt and pepper to taste
  • Olive oil for greasing

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside. In a mixing bowl, combine the Irkotta Friska fil-Qaleb (Fresh Artisan Ricotta), minced garlic, chopped basil, shredded mozzarella cheese, grated Pekorin Mature, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated. Using a spoon, carefully stuff each cooked pasta shell with the ricotta filling mixture. Spread a thin layer of Polpa tat-Tadam on the bottom of a greased baking dish. Place the stuffed pasta shells in the baking dish in a single layer. Pour the remaining tomato pulp evenly over the stuffed shells. Cover the baking dish with aluminium foil and bake in the preheated oven for about 25-30 minutes, or until the shells are heated through and the sauce is bubbly. Once done, remove it from the oven and let it cool for a few minutes. Garnish with additional grated Hanini Pekorin cheese and fresh basil leaves if desired. Serve warm and enjoy!

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