Baked paccheri stuffed with aubergine and mozzarella
Published on 18 April 2021
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Rich, delicious and melting. I chose Gragnano paccheri.
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Ingredients
INGREDIENTS FOR 4
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Method
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I wash and finely dice aubergines.
I cook in hot oil until tender with salt and pepper.
I heat oil and garlic, add tomato sauce, basil, salt and optional chilli, cook about 15 minutes to reduce.
I mix sauce and aubergines, reserving tomato sauce for top.
I boil paccheri very firm: packet 16 minutes, I cooked 10 minutes, then drained onto tray with oil to prevent sticking.
I dice mozzarella and dry well on kitchen paper.
I line an oiled 22 cm tin with wetted, squeezed parchment and stand paccheri upright, filling alternately with aubergine and mozzarella.
I fill entire tin.
I cover with reserved sauce.
I add plenty of Parmigiano and oil.
I bake at 180°C for 20 minutes until crusty and golden.
Original source: https://incucinaconlilly.com/2021/04/18/paccheri-al-forno-farciti-con-melanzane-e-mozzarella/