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Baked Paccheri Pasta with Bolognese and Grana Padano Sauce

Baked Paccheri Pasta with Bolognese and Grana Padano Sauce, Lay The Table

I came across Paccheri pasta during my weekly shop. They are big rigatoni-like tubes that are fantastic for holding chunky sauces, like this best-ever Bolognese, which I make ahead in batches and freeze.

First cook the pasta to al dente in a pan of boiling water for around 12 mins, then stand in a buttered baking dish and fill each tube. Smother with cheese sauce, cover with foil, and bake for 45 mins in a 180C/Gas 4 oven.

Baked Paccheri Pasta with Bolognese and Grana Padano Sauce, Lay The Table

Baked Paccheri Pasta with Bolognese and Grana Padano Sauce, Lay The Table

Baked Paccheri Pasta with Bolognese and Grana Padano Sauce, Lay The Table

The cheese sauce itself couldnt be simpler. Simply add 100g grated hard Italian cheese, such as Parmesan, Pecorino or Grana Padano, to 300ml of double cream in a small saucepan. Gently heat through until the cheese melts, then pour over the stuffed Paccheri.

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Baked Paccheri Pasta with Bolognese and Grana Padano Sauce, Lay The Table

Ten mins towards the cooking time, remove the foil to achieve a golden topping.

Baked Paccheri Pasta with Bolognese and Grana Padano Sauce, Lay The Table

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