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Paccheri ripieni di ricotta e melanzane (Ricotta and eggplant filled paccheri)

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By my Italian cuisine
 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 apart. Cut the second eggplant in small cubes. Sprinkle with coarse salt, place in a colander, cover with a small plate, place something heavy on the top and wait minimum one hour, till a brown water start to leak from the colander. Dry the eggplant cubes and place them in a pan with olive oil and garlic.
Cook till they get very soft. Then add the tomato puree, basil leaves pepper and salt. Cook for about 20 minutes.
 In the meanwhile roast the aggplant slices on a roasting pan, set apart.
 Prepare the ricotta mix it with 3/4 of the grated parmesan cheese a little salt and pepper, cut the mozzarella in small cubes. Set apart.
Cook the paccheri in 5 liters of salty boiling water for about  3/4 of the suggested time (10 to 12 minutes).
 Drain in a colander, stop the cooking with cold water: place the colander under the cold water for few seconds. Set apart. Now it's time to fill the paccheri:
- filll each paccheri with ricotta cheese and a couple of mozzarella cubes.
- wrap 2 paccheri with one eggplant roasted slice,
- use the chive as a rope to tie the 2 paccheri and the eggplant slice.
Place in a small oven tray with tomato/eggplant sauce and a sprinle of parmesan....
Add a small basil leave on the top. Oven cook for 5 minutes on 180C°.... buon appetito!
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