Paccheri Cake
Pasta filled with creamy cheese and baked with a simple meat sauce. An alternative for baked cannelloni.
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Ingredients:
400g Paccheri Pasta
1tsp Olitalia E/V Olive Oil
1 Onion
2 Garlic Cloves
500g Minced Beef
1tbsp Tomato Paste (kunserva)
100g Tomato Sauce (sugo or polpa)
1/2tsp Sugar
Fresh Parsley
500g Ħanini Irkotta
20g Grated Cheese
1 Fresh Egg
150g Emborg Shredded Mozzarella
Salt & Pepper
Directions:
Bring a large pot of water to boil and boil the paccheri pasta for 6 minutes. No need to salt the water.
Discard the water and set them aside to cool off. You can add a little oil to avoid them from sticking together.
Fry the chopped onion and minced garlic in some olive oil until soft.
Add the minced beef and tomato paste and fry until the meat is cooked.
Add the tomato sauce and season to taste.
Finish it off with some sugar and let it simmer to thicken for about 15 minutes.
Set it aside to cool off.
In a large bowl combine the irkotta, grated cheese, egg, parsley, and season well with salt and pepper. Work it well until it becomes creamy.
In a cake ring tin make a layer of meat sauce at the bottom using half of the sauce.
Place the paccheri on their side until you fill up the whole tin.
Place the cheese mixture in a piping bag and fill up all the pasta shells.
Top them off with the remaining meat sauce and a generous layer of shredded mozzarella.
Bake in a preheated 180°c oven for 30 minutes, or until the mozzarella is melted and starts getting some colour.
Allow it to cool a bit before you remove the tin ring.
Serve with fresh chopped parsley.
