Baked Stuffed Paccheri Pasta with Ricotta and Chard
Prep Time: 30 mins Cook Time: 30 mins
Servings: 4
Ingredients
- 10.5 oz Paccheri Pasta
- 17.5 oz Chard
- 8 oz Ricotta
- 3.5 oz Grated Parmesan
- 17.5 oz Bechamel or Light Cream
- 1 egg
- Salt, Pepper and Nutmeg
- Pre-heat oven to 450°F.
- Bring a large pot of salted water to a boil; add the chard and cook for about 5 minutes. Drain the chard into a colander, and, when cool, squeeze it very well. Put the chard in a bowl and cut in small pieces.
- Add the ricotta, salt, nutmeg, pepper, parmesan (~2 oz) and the egg. Mix well and set aside.
- Bring another pot of salted water to a boil. When it is boiling add the paccheri and cook, stirring occasionally. Check the cooking time on the package and drain the pasta 5 minutes earlier than that time (the paccheri will finish to cook in the oven). Rinse with cold water.
- Coat the bottom of a baking dish with 2 tbsp of the bechamel or light cream.
- Spoon the filling into the paccheri tubes using a teaspoon and lay, side by side, on the baking dish. Then pour on the bechamel or cream, sprinkle with remaining Parmesan.
- Bake in oven for 20 mins until pasta topping is golden.
Recipe Notes:
