Pasta & rice / RICETTI
Maltese household ricotta-stuffed pasta shells
Large ricotta-filled pasta shells baked in tomato sauce, documented in Maltese family cooking.
◷ 70 min / 4 servings
Method
- Cook chopped garlic in oil for a minute. Add passata, water and a little salt and simmer for 15 minutes.
- Boil shells for 3 minutes less than the packet time. Drain and spread on a tray to prevent sticking.
- Mix ricotta with egg, parsley, half the cheese and pepper. Spoon filling into each shell.
- Spread half the sauce in a 28 × 22 cm dish. Arrange shells on top and pour remaining sauce around them. Sprinkle with remaining cheese.
- Cover with foil and bake at 180°C, or 160°C fan, for 20 minutes. Uncover and cook another 10–15 minutes until filling is set and piping hot.
✳ From the kitchen
An Italian-influenced household preparation identified in Suzanne Piscopo’s research on traditional foods in Maltese families.
Tradition reference
Suzanne Piscopo · Maltese household food study, 2004, printed p107 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.