Stuffed shell pasta, Greek style

Ingredients for 4 servings:

• 250 g pasta (large shell pasta)
• 1 onion(s)
• 2 garlic cloves
• 500 g minced meat
• 1 tbsp tomato paste
• 2 tbsp ajvar
• 5 tomatoes, dried in oil
• 100 g sheep’s cheese
• salt and pepper
• marjoram
• Thyme
• Grated cheese for topping

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the onion and fry in olive oil until translucent. Press in the peeled garlic cloves. Then add the minced meat and fry until crumbly. Stir in the tomato paste and ajvar, as well as the drained, dried, diced tomatoes. Mix well and season with pepper, salt, thyme, and marjoram. Remove from the heat, let cool slightly, and then stir in the finely diced feta cheese. Cook the pasta shells until very al dente. Place the shells on a baking sheet lined with baking paper and fill with the minced meat mixture. Sprinkle some grated cheese on top of each shell. Place in the oven and bake at 170 degrees Celsius (350 degrees Fahrenheit) until the cheese melts. Be careful not to leave it in for too long, or the pasta will dry out too much! Tzatziki is delicious with this.