Garlic & Ġbejna Pasta Shells
List of Ingredients
Instructions
1. Roast the garlic
Preheat oven to 180°C (350°F). Slice the top off the garlic bulb to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast for 25–30 minutes until soft and golden. Let cool, then squeeze out the roasted garlic cloves and mash into a paste.
2. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente (about 10–12 minutes). Drain and set aside, reserving a little pasta water.
3. Prepare the tomato base
Heat olive oil in a pan over medium heat. Add the chopped shallot and cook for 3–4 minutes until soft. Stir in tomato paste and cook for 1–2 minutes. Pour in the passata and add sugar, thyme, salt, and pepper. Simmer for 10–15 minutes until slightly thickened.
Make the creamy cheese mixture
In a bowl, combine: Irkotta Cooking cream Mashed roasted garlic Grated or crumbled sheep cheeselet Mix until smooth and creamy.
Combine everything
Add the cooked pasta to the tomato sauce and mix gently. Fold in the creamy irkotta mixture, stirring until the pasta is well coated. Add a splash of reserved pasta water if needed to loosen the sauce.
Finish and serve
Cook together for another 2–3 minutes on low heat. Stir in fresh parsley. Taste and adjust seasoning.
Serve
Serve warm, with extra cheese or parsley on top if desired.
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