PASTA DI GRAGNANO IGP Paccheri 500g

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough, porous surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Paccheri are one of the most distinctive shapes of Campania’s pasta tradition: large, generous tubes with a wide hollow centre, perfect for holding rich fillings. Their rough and substantial surface also makes them particularly well suited to baked pasta dishes and structured sauces.

SIGNATURE RECIPE · NEAPOLITAN STUFFED PACCHERI

A generous and convivial dish inspired by the Neapolitan tradition of baked pasta. Paccheri are filled with a soft mixture of ricotta, fiordilatte and meat, then arranged over a rich tomato ragù and briefly baked until lightly gratinated. A striking first course, perfect for Sunday lunches and special occasions shared around the table.

Ingredients for 4 people

500 g Paccheri

300 g ricotta

250 g fiordilatte

250 g minced veal

250 g minced pork

1.5 l tomato passata

200 g tomato paste

½ onion

½ glass red wine

Grated Parmigiano Reggiano

Extra Virgin Olive Oil

Salt

Black pepper

Preparation

Start by preparing the ragù. Gently soften the finely sliced onion in Extra Virgin Olive Oil. Add the minced meat and brown well, then deglaze with the red wine. Add the tomato paste and passata, season with salt and pepper and simmer gently until the sauce becomes rich and well reduced.

Meanwhile, cook the Paccheri in plenty of salted water, draining them very al dente so they remain firm enough to be filled. Cool them quickly to stop the cooking process.

For the filling, combine the ricotta with the fiordilatte cut into small cubes, some grated Parmigiano and the previously cooked and finely chopped meat. Season with salt and pepper and add a spoonful of ragù to create a softer, more flavourful filling.

Carefully fill the Paccheri using a piping bag or small spoon. Spread a layer of ragù over the bottom of a baking dish and arrange the stuffed Paccheri closely together. Cover with more ragù and finish with a generous sprinkling of Parmigiano.

Bake in a preheated oven at 200°C for approximately 10 minutes, until lightly gratinated on top. Allow to rest for a few minutes before serving.

Format: 500 g