Oven-baked paccheri with mozzarella
The paccheri are a large tubular pasta shape, which kind of resembles small cannelloni. It is one of my favorite pasta as they work perfectly with many sauces and have a great bite. Originally I would use it only for this dish, which is a sort of simplified cannelloni recipe. I have been remembering this recipe for as long as I can, which can only imply this is a classics either of italian cuisine or my family cuisine ... and now a classic in my kitchen too!
Serves: 2 as main course
FlexiPoints: 11
Suggested wine: most red would work as long as they are not too heavy and a a bit fruity. I tend to prefer a chianti classico or a salice salentino with this dish.
Ingredients:
- 150g paccheri pasta
- 250g mozzarella cheese
- 400g tomato passata
- 1 onion
- 20g fresh basil leaves
- 1 tbsp grated Parmesan cheese
- EVOO and salt as needed.
How-to:
1. Make a simple tomato sauce by simmering the passata with 1 tsp of EVOO, half glass of water and the onion (cleaned but in one piece) for 10’. Add the basil, season with salt and let it simmer for 5’ more.
2. Boil the paccheri in salted water for about 2/3 of their cooking time. rinse immediately in cold water to stop them from further cooking. the must feel elastic but yet not fully cooked.
3. Slice the mozzarella in stripes so that to fill all the paccheri. There should be about 16 of them.
4. Grease two oven tins (possibly terracotta’s) with some tomato sauce. Distribute the pasta on it. the size of the pot should be such to be filled by the pasta in volume in one layer.
7. Distribute the remaining sauce and the Parmesan cheese. Bake in a hot oven at 180C for 25’.
Serves: 2 as main course
FlexiPoints: 11
Suggested wine: most red would work as long as they are not too heavy and a a bit fruity. I tend to prefer a chianti classico or a salice salentino with this dish.
Ingredients:
- 150g paccheri pasta
- 250g mozzarella cheese
- 400g tomato passata
- 1 onion
- 20g fresh basil leaves
- 1 tbsp grated Parmesan cheese
- EVOO and salt as needed.
How-to:
1. Make a simple tomato sauce by simmering the passata with 1 tsp of EVOO, half glass of water and the onion (cleaned but in one piece) for 10’. Add the basil, season with salt and let it simmer for 5’ more.
2. Boil the paccheri in salted water for about 2/3 of their cooking time. rinse immediately in cold water to stop them from further cooking. the must feel elastic but yet not fully cooked.
3. Slice the mozzarella in stripes so that to fill all the paccheri. There should be about 16 of them.
4. Grease two oven tins (possibly terracotta’s) with some tomato sauce. Distribute the pasta on it. the size of the pot should be such to be filled by the pasta in volume in one layer.
7. Distribute the remaining sauce and the Parmesan cheese. Bake in a hot oven at 180C for 25’.
Labels: main course, pasta, vegetarian
posted by The Food Traveller at 7:25 AM
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