How to make stuffed paccheri pasta?
I am wanting to stuff 'paccheri' pasta with a beef/hot sausage mixture.
I don't know which is better and safer.... stuff raw meat in the dry pasta then bake with sauce, or cook everything and then assemble it... any suggestions?
I've checked my answer here with my wife, and our agreed recommendation is this:
Cook everything in advance, as you suggested - the meat, the sauce, and including boiling the pasta a little until it's 'al dente' or 'firm to the tooth'.
Then assemble your pasta in its baking dish and pop in a 180C oven for 10 - 15 minutes.
Hope that helps, and do let me know how you get on - it sounds scrummy!
PS: For any readers who aren't sure, paccheri pasta refers to an oversized version of rigatoni (a smallish tubed pasta), only without rigatoni's surface ridges.
PPS: Again on the subject of delicious freshly pasta, you might find my new pasta cookbook of interest, because this includes printable versions of my fresh pasta-making guides and exclusive downloadable videos of the same.