Paccheri with Ricotta and Roasted Tomato Sugo

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Paccheri with Ricotta and Roasted Tomato Sugo
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  1. Preheat oven to 200°C.
  2. Line a baking tray with parchment paper or a silicon mat. Arrange tomatoes in the tray in one layer. Drizzle with extra virgin olive oil and season with salt and pepper. Bake for 40 mins or until tomatoes have shrunk, keeping a close eye on them so they don’t burn. Take the tomatoes out but leave the oven on.
  3. In the meantime, bring a medium pot of water to a boil and add coarse salt. Cook paccheri pasta according to the packet instructions. Drain pasta, let it cool.
  4. In a blender purée roasted tomatoes and basil leaves. Scoop out 4-5 spoonful of the mixture and spread on the bottom of a casserole dish. Set aside.
  5. In a medium bowl, add the ricotta then pour in the tomato sauce and stir until combined.
  6. Using a pastry bag or a small spoon, fill each tube of pasta with the ricotta mixture and set pasta tubes upright in the casserole dish.
  7. Bake at 200°C for 10-12 minutes or until the filling is warm and the top is slightly golden. Serve warm. Buon appetito!
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