The content and pictures of this post are copyright registered & protected ©myitaliancuisine Paccheri pasta is a large, hollow, tube-shaped type of pasta originally from Naples. The shape of paccheri pasta shape is similar to rigatoni but paccheri are shorter and have a larger diameter. Paccheri are usually stuffed with meat or ricotta cheese, then baked. This is my special recipe for Gragnano Paccheri filled with ricotta and a small mozzarella, wrapped in a thin roasted eggplant slice and served with a tomato-eggplant sauce. Then baked for a few minutes....mmmm amazingly tasty!!! Enjoy the recipe ;) Serves 4 to 6 people Ingredients: 500gr Paccheri di Gragnano 125 ricotta cheese 1 medium mozzarella 1/2 lt. tomato puree Few fresh basil leaves 4 garlic cloves 2 eggplants 125gr Grated Parmesan cheese 4 tbs extra virgin olive oil few chives leaves Salt and pepper to taste 5 lt salted boiling water Directions: Cut one eggplant in thin slices and set
Italian food and cooking culture