Pasta & rice / RICETTI
Gozitan stuffed pasta shells
Large pasta shells filled with cheeselets and baked in milk.
◷ 85 min / 6 servings
Method
- Boil shells for 3 minutes less than packet time. Drain and spread on a tray to prevent sticking.
- Mash cheeselets with eggs, parsley, half the cheese and pepper.
- Fill shells and arrange in a buttered 30 × 22 cm dish. Pour milk around and top with remaining cheese and butter pieces.
- Cover and bake 25 minutes at 180°C, or 160°C fan. Uncover and bake 15–20 minutes until pasta is tender and filling set.
✳ From the kitchen
Here bebbux means pasta shells, not land snails.
Tradition reference
Government of Malta · Traditional agro-food consultation collection, 2024 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.