-
For the stew
-
Tomato puree
700 ml
• 21 kcal -
Ground beef
250 grams -
Fresh sausage
250 grams -
Spring onion
1
• 30 kcal -
Extra virgin olive oil
to taste
• 0 kcal -
salt
to taste
• 21 kcal -
For the paccheri
-
Paccheri
500 grams -
Bechamel
500 ml
• 21 kcal -
Grated parmesan
50 grams
• 380 kilocalories -
Fresh basilic
to taste -
salt
to taste
• 21 kcal
Calories refer to 100 grams of product
THE stuffed paccheri I am a first course rich and tasty, perfect for the festive table or for the Sunday lunch in the family. The Paccheri, the classic format of the Neapolitan tradition, are stuffed with a stringy heart of sausage and béchamel, seasoned with a full-bodied stew and finally baked in the oven, until obtaining a golden and irresistible surface. You can also prepare them in advance, store them in the refrigerator and return them to the oven just before serving. Find out how to make them by following our recipe step by step.
How to prepare stuffed paccheri
In a saucepan, brown the finely chopped onion with a little oil (1).
Add the tomato puree (2) and cook over high heat, until the sauce comes to a boil.
Meanwhile, brown the minced meat and sausage in a hot pan (3).
Add the meat and sausage to the sauce (4) and continue cooking the sauce for another hour. Season with salt.
Boil the paccheri in a large quantity of lightly salted water, drain them al dente and drizzle them with a drizzle of oil. Arrange them, upright, in a high-sided pan veiled with a base of tomato sauce (5).
Mix two thirds of the sauce with half of the béchamel sauce, then stuff each pacchero with a teaspoon (6).
Season the surface with the rest of the sauce and the béchamel (7).
Complete with a generous grater of Parmesan and fresh basil leaves (8).
Bake the stuffed paccheri in the oven at 200 ° C for about 30 minutes. Take them out of the oven, let them rest for a few minutes then serve (9).
Advice
If you prefer, you can add cubes of mozzarella cheese in each pacchero or enrich the meat sauce with the pea. You can prepare ragù using only del minced meat, better if mixed, without adding the sausage.
If you don’t have paccheri, you can make the same recipe using the conchiglioni.
If you liked this recipe, also try the prawn and vegetable paccheri.
storage
Stuffed paccheri can be stored in the refrigerator, covered with cling film, for 1 day. They can also be frozen, before and after cooking.
.
