Ricotta and Tomato Baked Pasta

A creamy homemade tomato ricotta sauce hugs this delightful oven-baked paccheri-pasta , not to mention that crust on top!

Paccheri Pasta is a large tube-shaped short pasta made from durum wheat semolina flour originating from the Southern 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

Method

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.