Baked Paccheri Pasta with Bolognese and Grana Padano Sauce

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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.

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The cheese sauce itself couldn’t 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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Ten mins towards the cooking time, remove the foil to achieve a golden topping.

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8 Comments

Filed under Beef, Pasta, Recipe Shed, Slow Cooker

8 Responses to Baked Paccheri Pasta with Bolognese and Grana Padano Sauce

  1. Yes!!! (with a non-meaty sauce of course).

    • keithkendrick

      I think it would be fantastic with a spinach, ricotta and walnut filling, with a tomato sauce smothered over. Watch this space!

  2. This does look lovely! I would adapt the filling as my five yr old has declared himself vegetarian! *sigh* 😉

    • keithkendrick

      My nine-year-old is edging in that direction. His favourite dinner is a medley of carrots, potatoes, broccoli and peppers.

  3. Mike

    I’m trying this today – like you I also found this during my weekly shop and decided it was worth a go.
    I’m going with the (traditional) bolognese sauce (with a cheesy topping) but, for those who are looking for vegetarian alternatives, you don’t have to look far with Google.
    Cauliflower & Spinach, Cheese with Peas & Mint, Ricotta & Tomato – lots to choose from and they all sound delicious.
    I’m tempted, if this first attempt works, to have a go with a meatless option next time.

  4. Laura

    Cooked pasta and stuffed it with leftovers (roast chicken shredded and heated up in tomato pasta sauce), sprinkled some basil and oregano on the top, threw in a few black olives and topped with mozzarella and Parmesan and baked for 20 mins