Stuffed paccheri pie 🍅🥬🌶🧀🥘🍷

The baked paccheri cake is a delicious first course. It contains the ingredients of classic baked pasta, but its refined shape gives it an innovative presentation. A perfect recipe for Sunday lunch. Pasta cake standing in the oven scenic and super good! This baked pasta cake surprised me too, not only for its unusual appearance, but also for its really tasty flavor. It is a very simple baked pasta to make, just boil the pasta, flood it with sauce with minced meat, add mozzarella and bake in the oven... That's it! The pasta cake standing in the oven is a brilliant idea for the first course of Sunday lunch... It is prepared in advance quickly and easily, the taste is excellent and the beautiful figure is guaranteed. Impressing with taste with baked standing pasta cake is easy and cheap. A timbale of baked pasta or balanced and complete pasta pie that can also represent a tasty single dish. Just right... Let's move on to the recipe! 😉

INGREDIENTS

350 g paccheri 

1 carrot

1 celery stalk

1 shallot

400 g ground veal

200 g fiordilatte mozzarella

100 g diced prosciutto

1/2 glass of white wine

Pepper

500 ml béchamel sauce

breadcrumbs

extra virgin olive oil

1 clove of garlic

500 ml tomato puree

120 g grated Parmesan cheese

1 egg

fresh basil

PREPARATION

To prepare the baked paccheri cake, peel and finely chop shallots, carrot and celery. Sauté them in a saucepan with a little oil, add the minced meat and cook over high heat. Deglaze with wine and salt. Turn off and let cool. Transfer the mixture to a bowl. Add to the meat the prosciutto cubes, the egg, 100 g of Parmesan, a splash of pepper and mix. Separately cut the fiordilatte into cubes, squeeze it and keep it aside. Cook the paccheri in boiling salted water, drain them al dente being careful not to break them and mix them with a drop of oil. In a saucepan brown the garlic in a little oil, add the puree, salt and cook for a few minutes. Turn off. Place a parchment paper disc on the bottom of a hinged mold. Grease it and sprinkle with breadcrumbs. Fill the paccheri one at a time with the meat filling alternating with cubes of fiordilatte and place them next to each other standing in the mold. When the mold is full, sprinkle the surface with a layer of sauce. Then cover with a layer of béchamel sauce. Sprinkle with the remaining Parmesan cheese and bake in a static oven at 200°C for about 20 minutes, until the surface appears golden. Remove from the oven the baked paccheri cake and let cool about 15 minutes before unmolding. Garnish with fresh basil and serve in slices.