Stuffed shells with PDO Graviera Crete


  • PDO Graviera Crete
  • Egg
  • Anthotyros cheese
  • Mizithra cheese
  • Garlic
  • Fresh parsley
  • Fresh basil leaves
  • Salt and pepper
  • Pasta shells
  • Tomato sauce


Bring a large pot of salted water to a boil. Add pasta shells and cook pasta shells until 3 minutes shy of al dente.

Drain pasta shells and rinse with cool water. Set aside.

In a large bowl, combine Graviera cheese, Anthotyros cheese, Mizithra cheese, egg, garlic, parsley, basil, salt and pepper.

Lightly oil a baking dish. Spread half of the tomato sauce on the bottom of the dish.

Spoon the cheese mixture into shells. Arrange them in the baking dish, nestling them in the sauce.

Cover the shells with the remaining sauce. Sprinkle generously grated Graviera cheese on top.

Bake in a preheated oven at 180°C / 350°F for 25 to 30 minutes. Serve hot.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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