Paccheri filanti al forno - Valle del Crati

Looking for a first course to serve to your guests? Baked pasta is the ideal dish that always brings everyone together!

In this version, we have chosen Paccheri as the artisanal pasta format, accompanied by a tasty tomato and aubergine sauce, with a stringy mozzarella heart. 

Mark the ingredients now and start cooking!

· 1 bottle of Pomodorossa

· 300 gr of Paccheri

· 1 aubergine

· 1 mozzarella

· 4 tablespoons grated Parmesan cheese

· Oregano to taste

· Extra virgin olive oil

· One garlic clove

· Fresh basil

· Salt to taste 

Cut an aubergine into chunks and sauté it in a pan with a little oil, salt and pepper. Separately, prepare a simple tomato sauce with oil, garlic, salt and season with plenty of oregano.

Cook the paccheri, drain them al dente and toss them in a pan with some of the sauce. Sprinkle the base of the baking dish with sauce and lay a first layer of paccheri on top. Add the mozzarella cubes to create a stringy heart, add some aubergine and two tablespoons of grated Parmesan cheese.

Complete by adding the remaining paccheri and finish with the remaining aubergines and another two tablespoons of Parmesan cheese.

A splash of oil and oven at 200 degrees until a nice crust forms.