How to make stuffed paccheri pasta?

by Dreamwalker

Hi Matt,

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?

Thanks.

Answer:

Hi.

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!

Matt.

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.

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Thanks!
by: DW

Hi Matt,

This "dish" was FAB!

Because the tubes fall apart easily I undercooked them and slightly undercooked the meat... so I started the oven at 180 for 15 minutes then pumped it up to 400 for 15 more.

At the last minute I added freshly grated parmesan....yum! The hot sausage/ground beef and a little mozzarella was a great combo.

Thanks for your support!

DW.

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