Stuffed and baked paccheri are a rich and tasty first course, perfect for a family lunch, prepared with paccheri stuffed with a meat sauce and peas.
The paccheri are placed upright in the pan, stuffed, covered with a generous layer of béchamel and then cooked in the oven.
To speed up the process, it is possible to cook the ragù the day before, in order to have it ready to stuff the paccherri if necessary: ??it will therefore be sufficient to boil the pasta, fill it with the filling and bake until golden brown.
Baked stuffed paccheri is an easily customizable recipe with always different ingredients: we can omit the peas and perhaps add diced speck or ham, or prepare a ricotta and spinach filling and before putting them in the oven, add mozzarella or scamorza into small pieces.
Stuffed paccheri always make everyone agree, they are a perfect dish for the festive table and for lunches and dinners with friends.
Let's cook stuffed paccheri together!
Category: First Courses
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Brown the chopped spring onion in a saucepan in a pan of oil [1].
Add the minced meat and brown over high heat, stirring occasionally. Deglaze with the white wine and let it evaporate [2].
Also add the peas that you will have rinsed in a colander under running water to remove ice residue. Stir and cook for about 10 minutes [3].
Add the tomato puree, a ladle of hot water and season with salt [4].
Continue cooking the ragù with the lid on, over very low heat, for about an hour [5].
Just before finishing cooking, bring plenty of salted water to the boil, cook the paccheri and drain them al dente. Arrange them upright in a pan slightly higher than the pasta, trying not to leave empty spaces [6].
Stuff each pacchero with a spoonful of ragù, leaving aside a ladleful for the final covering [7].
Finish the ragù by distributing it over the whole pan, grate the salted ricotta and finally distribute the béchamel (prepare it following our recipe, halving the doses). Bake the paccheri at 200 degrees for about 30 minutes, take them out of the oven and serve garnished with a few basil leaves and freshly ground pepper[8].
Stuffed paccheri can be kept for 2-3 days in the fridge in a glass container, heating them in a pan or in the oven just before consuming them.
It is advisable to cook the paccheri al dente to keep their cylindrical shape and make it easier to fill them.
Stuffed paccheri can be frozen, both before and after being put in the oven.
Stuffed paccheri can be stuffed in many ways, meat sauce can be made without peas, you can add parmesan or mozzarella cubes, but also sautéed mushrooms, artichokes, bacon or sausage.
Stuffed paccheri always make everyone agree, they are a perfect dish for the festive table and for lunches and dinners with friends.
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For ragù 
to taste extra virgin olive oil
to taste salt and pepper
For pasta 
17.6 oz/ 500 g of paccheri
1.7 oz/50 g of salted ricotta
to taste pepper
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