A simple and creamy homemade tomato and ricotta sauce hugs this truly delightful oven-baked paccheri-pasta , not to mention the extra crispy topping!
Paccheri Pasta is a large tube-shaped short pasta made from durum wheat semolina flour originating from the Campania region. and also known as ‘Schiaffoni’ – Big Slaps – because of the sound they make when slapped onto the plate.
Serves 4, Preparation 20 mins, Cooking 30-40 mins
- 350 g garofalo-paccheri-pasta
- 700 g Tomato passata
- 300 g sheep’s milk ricotta
- 200 g fresh mozzarella
- 4 tablespoons of Extra virgin olive oil (EVOO)
- half an onion, finely minced
- 80 g grated Parmigiano cheese
- Salt and black ground pepper, to taste
In a large saucepan, sauté the chopped onion in 3 tablespoons of EVOO. As soon as it starts to brown, add Tomato Passata and a pinch of salt.
Cook with the lid on for 15 minutes, allowing the sauce to thicken. Switch off the heat. Add the ricotta and a pinch of black pepper, stir to mix.
Boil garofalo-paccheri-pasta in plenty of salted water, drain when al dente and transfer to the sauce, stir to season evenly.
Dice the mozzarella.
Preheat the oven to 180 C / 350 F / Gas 4.
Spoon a couple of heaping tablespoons sauce into the bottom of an oven dish. Place an even first layer of pasta in the dish, add mozzarella pieces and a generous sprinkling of grated Parmigiano cheese.
Build second layer of pasta to cover with the rest of tomato sauce, the last pieces of mozzarella, another sprinkle with grated Parmigiano, a drizzle of EVOO.
Bake in the preheated static oven about 25 minutes or until the surface is au gratin.
Take out of the oven, allow to rest a few mins before serving.