We’re pretty proud of this recipe. It combines a lot of tasty things in just one pan. By putting the paccheri upright we create a lot of crispy crusts in combination with the creamy filling of Berloumi’s Ricotta from De Zuivelarij. By the way, if you have the right pan at hand, you can prepare everything in one pan.
The quantities below are good for four people in a pan like ours with a diameter of about 30 centimetres.
Defrost and drain 700 grams of frozen spinach. Push the excess moisture well out of the spinach. Preferably use sliced frozen spinach. Mix the spinach with 700 gram Ricotta of Berloumi, 2 eggs, 200 gram mozzarella and 100 gram ground parmesan. Season well with pepper, salt and nutmeg. You can also use other green vegetables or herbs in the filling. Blanch the green briefly and chop it very finely.
Cut 1 large onion small and stew until glazy for 20 minutes in 5 cl olive oil. Add to the end 2 bruised and chopped garlic nuts, half a teaspoon chili flakes and a teaspoon oregano. Add 3 tablespoons of tomato concentrate and cook briefly. Deglaze everything with about 1 litre of tomato paste. Let it boil gently for at least half an hour and if necessary add a few branches of fresh basil. Add salt and taste.
Cook 600 grams of paccheri pasta half-cooked in salted water. Rinse very briefly under cold water and allow to cool further.
Put the filling in a piping bag. Make sure the opening of the piping bag is the same size or smaller than the opening of the paccheri or cannelloni. Put about 1 centimeter of tomato sauce in the pan or baking dish. Fill the pasta with the stuffing and stack it upright in the tomato sauce. Put the filled pasta well together. When the pan is almost full you can add or remove some tomato sauce. The sauce may be just below the top of the pasta. Sprinkle on top 50 grams of shaved parmesan and 100 grams of mozzarella. Close with a lid or aluminium foil and put in an oven at 200°C for 30 minutes. Remove the lid or foil and gratinate until you have a nice crispy crust.
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