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Italian | |
| 1 (17.6-ounce) bag paccheri 1 (14-ounce) can cherry tomatoes 1 pound mozzarella, cut into �-inch cubes 1/3 cup flat-leaf parsley, finely chopped 1 cup cow�s milk ricotta Extra virgin olive oil, to taste 3 ounces Parmigiano Reggiano, grated 1 garlic clove, finely chopped Sea salt, to taste | |
| Preheat an oven to 400�F. Bring a large pot of cold water to a boil, and season it with salt. In a large skillet, combine the extra virgin olive oil, red pepper flakes (if using), and garlic. Cook over medium-high heat until the olive oil begins to bubble. Add the tomatoes and a pinch of salt, and cook, stirring occasionally, until the tomatoes are warmed through, about 3 minutes. Remove the pan from the heat, and partially cover it to keep it warm. In a medium bowl, combine the mozzarella, ricotta, and parsley. When the water is boiling, drop the pasta into the pot, and cook, stirring frequently, until the pasta is very al dente. Drain the pasta, and place it in a 9-by-13-inch ovenproof gratin or baking dish. When slightly cooled, stuff the pasta with half of the cheese mixture, add tomato sauce to the top, and finish the dish with the remainder of the cheese. Bake the dish for 25 minutes or until the mozzarella has melted and a golden crust has formed. Remove the pasta from the oven, and sprinkle it with about 2 ounces of the Parmigiano Reggiano. Allow 5 minutes for it to melt, and serve the pasta with the remainder of the grated cheese. | |
Unrated | |
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