Baked paccheri with meat sauce, mozzarella and béchamel are a very tasty and complete first course, ideal for a festive lunch.
Typical pasta from Campania, paccheri are born from the culinary mastery made in Naples.
Characterized by their particular giant macaroni shape, this pasta format is made entirely with durum wheat semolina.
An exceptional format capable of giving life to sumptuous recipes.
They are usually accompanied by full-bodied sauces, paccheri can also accommodate mouth-watering fillings with various seasonings.
Preparation
To make ours Baked durum wheat paccheri let's prepare the sauce first.
On a cutting board (preferably wooden) we chop the carrot, celery and white onion with a knife and brown them with a drizzle of extra virgin olive oil in a pan.
Add the meat, then deglaze with a good white wine and let it evaporate.
We lower the heat, then pour the tomato puree into the pan and add salt and pepper and let the cooking continue.
In the meantime, take a large saucepan, fill it with water, put it on the fire and bring it to the boil.
Once it reaches the boil, salt it with coarse salt, bring it back to the boil and pour in our paccheri.
Once cooked (never drain with a vegetable colander!), transfer the pasta to the pan with a slotted spoon. If we are practical, we skip it or mix it with the sauce and grated Parmesan, until we obtain a creamy consistency of the sauce.
Finally, pour the seasoned paccheri into a previously buttered baking dish.
Add the mozzarella (the one without citric acid) cut into slices and cover with the béchamel sauce.
Bake in a preheated oven at 180° for about 30-35 minutes.
The dish is ready when an inviting and crunchy crust has formed on the surface. We serve ours baked paccheri pretty hot.
by recipe.it
We accompany with one of the red wines selected for this recipe .
