- 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.
- 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.
- 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.
- 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.
- 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.
- Stand them side by side in the baking tin. Pour the remaining sauce over the pasta and sprinkle with more grated Parmigiano Reggiano cheese.
- Peel and cut the hard-boiled eggs into rounds and arrange them on the Mezzi Paccheri Ondulati.
- Bake in a pre-heated oven at 200°C for 25-30 minutes until golden.
- 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.
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
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Recommended pasta for this recipe
Mezzi paccheri ondulati
N. 887 - Italian wheat
RECOMMENDED RECIPES
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