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Author Notes: Paccheri are a traditional Italian type of pasta, the shape is perfect to be filled. the sweet taste of the chards combines well with ricotta cheese —mad&delicacy
- 300 grams paccheri pasta
- 500 grams chard
- 250 grams ricotta
- 100 grams grated parmesan
- 500 milliliters besciamel or light cream
- salt, ground fresh pepper, grated nutmeg to taste
- bring a large pot of salted water to a boil; add the chard and cook for about 5 minutes. Drain the chard into a colander, and, when cool, squeeze it very well. Put the chard in a bowl and cut in small pieces. Add the ricotta, salt, nutmeg, pepper, parmesan (50 gr) and the egg. Mix well and set aside. Bring another pot of salted water to a boil. When it is boiling add the paccheri and cook, stirring occasionally. Check on the pasta box the cooking time and drain the pasta 5 minutes earlier than the right time (the paccheri will finish to cook in the oven). Rinse with cold water. Coat the bottom of a baking dish with 2 tbsp of the besciamella or light cream. Spoon the filling into the paccheri tubes using a teaspoon and lay, side by side, on the baking dish.