A recipe that takes me back to my childhood. Back when my mom would bake this amazing pasta dish and our home was filled with the aroma of halloumi and mint. When she put it on the table it would disappear in a flash. This pasta is an easy, quick, delicious and perfect on any family’s weekly menu.
Mama’s baked “Cattoudes” (pasta shells)
A recipe that takes me back to my childhood. Back when my mom would bake this amazing pasta dish and our home was filled with the aroma of halloumi and mint. When she put it on the table it would disappear in a flash. This pasta is an easy, quick, delicious and perfect on any family's weekly menu.
Ingredients
- 750 ml 3 cups, milk
- 250 ml 1 cup cream
- 4 large eggs
- 300 grams halloumi, grated + extra for sprinkling
- 200 grams cheddar cheese, grated
- 200 grams of butter for the pan
- 500 grams large pasta shells, Conchiglie Grandi
- 2 cubes of natural vegetable broth
- 1 pinch of nutmeg
- 1 pinch of salt
- 1/4 tsp black pepper
- 1 Tbsp dried mint
Instructions
- Cook the pasta in plenty of salted water for 1 minute less than stated on the packet, along with the natural vegetable stock. Drain and rinse them.
- In a large bowl, beat the eggs. Add the cream, milk, grated cheese, nutmeg, mint and pepper until well combined. Add the boiled pasta and mix well.
- Grease the baking pan with butter and pour in the pasta and egg-milk mixture. The liquid mixture should cover most of the pasta. Sprinkle with additional halloumi.
- Bake in the oven for 45-50 minutes.
