Stuffed Pasta with Irkotta and Spinach
Ingredients
- 500g Pasta Shells
- 700g Hanini Fresh Irkotta
- 300g Cooked Spinach
- 3 Large egg
- 150g Grated Cheese
- Grated Nutmeg
- Salt and pepper to taste
- Semolina
- 1 Jar Mayor Tomato with kunserva
Heat the oven to a temperature of 1800C, gas number 4. In a bowl, mix well the Irkotta until very creamy. Add the grated cheese, nutmeg, salt and pepper and mix well together. Roughtly cut the cooked spinach leaves and add to the irkotta mixture. Add the beaten eggs and mix. Fill each pasta shell and set aside. Bring 1 large pot to a boil. Cover the sides of all pasta shells with the semolina and very gently add the past shells. The semolina is done in order to prevent the cheese mixture from coming out of the pasta shells. Leave the pasta ‘al dente’, it must not be fully cooked. In a separate oven dish, add the tomato sauce and gently add the pasta shells next to each other making sure the cheese area is looking upwards. Sprinkle the grated cheese, some salt and pepper and let cook for around 20 minutes. Serve hot.
Recipe by Anton B. Dougall