Mezzi paccheri ondulatipasta pasqualina

N. 887

40 min
50 min
4 people
Easy

INGREDIENTS

Italian Wheat Mezzi Paccheri Ondulati (from the Special Shapes line) no. 887 500 g
Tomato purée 600 g
Small onion 1
Garlic clove 1
Hard-boiled eggs 2
Fresh spinach 400 g
Ricotta cheese 800 g
Grated Parmigiano Reggiano cheese 80 g
Extra virgin olive oil to taste
Basil to taste
Nutmeg to taste
Salt to taste

PREPARATION

  1. In a saucepan, sweat the chopped onion with a little oil. Add the tomato purée, season with salt, add the basil and cook over a low heat for 20 minutes.
  2. Cook the Mezzi Paccheri Ondulati no. 887 in boiling salted water for half of their cooking time. Drain and add a drizzle of oil to prevent them from sticking together. Leave to cool.
  3. Heat a drizzle of oil with garlic in a large frying pan, add the spinach and cover. Allow to sweat for 4-5 minutes, uncover and season with salt and pepper. Keep cooking until any liquid has been absorbed, squeeze the onions dry and chop them finely with a knife.
  4. In a bowl, mix the ricotta cheese with salt, pepper and nutmeg. Add the spinach and half of the grated Parmigiano Reggiano cheese. Put the mixture into a pastry bag and set aside.
  5. In the meantime, line a round baking tin with greaseproof paper, pour about half the sauce onto the bottom and stuff the Mezzi Paccheri Ondulati with the filling.
  6. Stand them side by side in the baking tin. Pour the remaining sauce over the pasta and sprinkle with more grated Parmigiano Reggiano cheese.
  7. Peel and cut the hard-boiled eggs into rounds and arrange them on the Mezzi Paccheri Ondulati.
  8. Bake in a pre-heated oven at 200°C for 25-30 minutes until golden.
  9. Once ready, remove from the oven, allow to sit for a little, then transfer to a serving dish. Garnish with some fresh basil leaves and serve.

Recommended pasta for this recipe

Mezzi paccheri ondulati
N. 887 - Italian wheat
Mezzi paccheri ondulati

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