Green Pea Pasta Bake with Buffalo Mozzarella

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Floridia Buffalo Mozzarella made from Australian Buffalo milk is smooth and creamy with a slightly salty yet gentle tang. Sold in brine filled tubs to maintain freshness, it is ideal marinated in extra virgin olive oil and herbs served with crusty bread. Slice it on pizza or add to antipasto platters or salads.

Slightly salty, gentle tang
Shop product
  • 500g FLORIDIA CHEESE Ricotta
  • ¼ cup (60g) finely grated FLORIDIA CHEESE Pecorino
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste
  • 250g frozen peas, blanched and cooled a little
  • ½ cup loosely packed mint leaves
  • 3 cups tomato basil passata
  • 300g (38-40) conchiglioni (very large pasta shells), cooked as per packet directions
  • 2 x 125g tubs FLORIDIA CHEESE Buffalo Mozzarella, drained and thinly sliced
  1. In a large bowl combine the Ricotta, Pecorino, eggs and seasonings. Stir through the peas and mint.
  2. Pour the passata into the base of a 39cm x 25cm baking dish. Spoon Ricotta mixture into each of the pasta shells and arrange in baking dish. Top with Buffalo Mozzarella and cover with foil.
  3. Bake in a 220oC oven for 20 minutes. Remove the foil and cook for a further 5 minutes or until cheese has browned.

Note: Fresh, light and satisfying this is a pasta bake that we know you will make again and again! Serves 6. This recipe may easily be halved or doubled as required

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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