Injokki l-forn
Ingredients:
1 kg packet of gnocchi pasta
750g rikotta
2 fresh gbejniet
a handful of chopped parsley
100g grated cheddar cheese
1 grated white dried gbejna
seasoning
a grating of nutmeg
2 beaten eggs
Mix the ricotta with rest of the ingredients (minus the pasta). Fill the pasta shells with the ricotta mixture (best way to do this put it in a clean plastic bag, cut off a small corner, and pipe in shells). In the meantime prepare a plain tomato sauce (recipe in my blog). Lightly grease a dish; add a thin layer of tomato sauce; line the filled (uncooked) pasta shells; top with the rest of the tomato sauce;pour about 500ml skimmed milk over everything; lastly add some beschamel sauce on top, plus more grated cheese. Bake in a preheated oven (covered in foil at first, foil removed for the last 30 mins.) for about 1.5 hours.