Stuffed paccheri alla sorrentina Quick and easy recipe

Stuffed paccheri alla sorrentina: a typical recipe of the Sorrento coast, revived and now known throughout the Campania takes advantage of the paccheri capacity to contain a tasty filling of ricotta, ham and mozzarella.The recipe is quick and easy to make and you will bring to the table a perfect dish for special occasions. You can prepare a simple sauce or a Neapolitan ragù.

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Ingredients 4 people

• 1 liter tomato puree
• carrot onion and celery
• 250 gr of pasta
• 400 gr of ricotta
• 400 fior di latte kept in the fridge
• parmesan
• nutmeg
• 150 gr of cooked ham
• basil

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How to make Sorrento-style stuffed Paccheri

Prepare a sauce by putting 3 tablespoons of extra virgin olive oil, 1/4 white onion, half a carrot and a stick of celery in a saucepan, let it brown for a few moments and add the tomato pulp (or tomato puree), cook the sauce over low heat for about 20-30 minutes, until it is reduced, I used a sauce in which I also cooked the chops but a simple sauce is fine

Cook the paccheri in plenty of salted water.
In the meantime, prepare the filling: put the fior di latte (or scamorza) and cooked ham in the mixer, chopped,

then add the ricotta, a little Parmesan and nutmeg, turn everything.
Drain the pasta two minutes before the cooking time indicated on the package, being careful not to break it. Fill the paccheri with ricotta filling using a pastry bag,

or a teaspoon, arrange them inside the baking tray after sprinkling it with a few tablespoons of sauce.

Add some sauce on the surface and a little grated Parmesan.

Bake in a preheated oven at 180 degrees for 15 minutes and serve on the table. And here are yours Stuffed paccheri alla sorrentina. Enjoy your meal!

WINE PAIRING: Red Aglianico.

In this blog for wine pairings I consulted the site: www.bodegasdevino.org