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Paccheri au gratin

Method

Brown the finely diced peppers in a pan with butter and the chopped shallot. Season with salt and pepper and blend together with half of the ricotta. Cook the pasta in plenty of boiling, salted water. Drain quickly and leave to cool. Fill each Pacchero with the prepared mixture. Place on a buttered oven dish. Make the topping using the garlic flavoured tomato sauce, the remaining ricotta and the Pecorino cheese. Season with salt and pepper and ensure the sauce is creamy without being too dry. Cover the filled Paccheri with the sauce and gratinate in the oven for 10 minutes at 180° C. Serve hot and sprinkle with fresh, chopped aromatic herbs to taste.

Ingredients for 4 people
400 gr Paccheri napoletani
300 gr yellow peppers
60 gr butter
60 gr shallot
300 gr ricotta
60 gr Pecorino Romano cheese
150 gr omato sauce with garlic
salt
pepper

Pasta Zara Magie

878 Paccheri napoletani

878 Paccheri napoletani878 Paccheri napoletani confezione
Average nutritional values for 100gr pasta
Energy 355 Kcal - 1505 Kj Fats 1,2 g
Proteins 12,5 g Saturated, mono unsaturated, poly unsaturated fats 0,4 g
Carbohydrates 72,0 g Sugars 2,8 g
Alimentary fibres 3,0 g Sodium 0,002 g