Pasta shells with Greek cheese sauce

Pasta and melted cheese, the perfect combination for comfort food. Greek cheese sauce will speak to our hearts.

Materials

500 gr. shell pasta, boiled as per packet instructions
200 gr. manouri cheese
150 gr. anthotiro cheese
100 gr. tsalafouti cheese
250 ml of milk
20 gr. butter
1/4 tsp. sweet mint, dry
100 gr. Pecorino Amfilochia
1 tsp. parsley soup, chopped
black pepper, freshly ground
salt

Procedure

Step 1: Mash the manouri, tsalafouti and anthotiro. Heat the milk and butter in a saucepan, add the mint, the cheese mixture and the pepper, stir over medium-low heat, until the sauce thickens.

Step 2: Taste the sauce, add salt to taste. Pour the sauce over the hot shell pasta, add the pecorino, the parsley and cheese mix.

Step 3: Serve the pasta hot with coarsely ground pepper.

Tips: If necessary, dilute the sauce with warm milk.

RECIPE: Spanakorizo with trahana instead of rice