Paccheri Pasta Filled With Ricotta And Chard

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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. 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.

5. 5

   Then pour on the besciamella or cream, sprinkle with Parmesan (the last half).

6. 6

   Pre-heat oven to 240 u00b0C and cook for 20 mins until pasta topping is golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.