Stuffed Paccheri
Serves 4
Prep Time 25 mins
Cooking 30 mins
Level low
Ingredients
- 400g Packet Piccheri Pasta
- 1 Large Aubergines
- 200g Chopped raw Prawns
- 1 Tub(250g) Hanini Ricotta
- 1 Egg
- 100g Grana Grated Cheese
- 1 Spoon Chopped Fresh Mint
- 3 Spoons Melted Butter
- 1 Jar Mayor Tadam bil-Krema Bajda
- 4 tbsp Breadcrumbs
- Salt and pepper to taste
- Olive Oil
Wash and stud the aubergine with a fork, brush with olive oil and brush with olive oil, roast until the aubergine is soft. Allow cooling slightly, cut in half and scoop out the pulp, mash the pulp and allow cooling completely. Mix together with the ricotta, egg, chopped herbs, prawns, salt and pepper. Cook paccheri in boiling salted water according to packet instructions. Refresh under cold running water and drizzle with some oil in order not to stick. Fill the paccheri with the aubergine filling and place on a baking tray, brush with melted butter and sprinkle liberally with bread crumbs and grated cheese. Bake in a hot oven until breadcrumbs are golden. Serve on warmed tomato and cream sauce.
Recipe by Aceline
