The paccheri stuffed with pumpkin and sausage and then baked are a first course that was a huge hit at home because both Andrea and I love these very compatible ingredients that harmonize the flavors in a fantastic way!
The idea of serving them standing was wacky because while you eat them at home it’s fine, but taking an acceptable photo is a hassle!
However, the result is not bad at all, so… if possible, make it!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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STORAGE
The paccheri stuffed with ricotta, pumpkin, and sausage can be stored in the refrigerator in an airtight container for 1-2 days.
When ready to enjoy them, heat them in the oven at 340°F covered with parchment paper or in the microwave with a bit of milk or broth.
N.B. Do not freeze the dish, please!
VARIATIONS
You can replace the sausage with speck or cooked ham cubes, or add mozzarella cubes for a very stringy effect.
Sticking to the theme of pumpkin and/or paccheri recipes, here are some other ideas just below:
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz paccheri
- 14 oz pumpkin (clean weight only pulp)
- 7 oz sausage
- 7 oz ricotta
- 1 1/4 cups béchamel
- 5 oz scamorza (diced)
- 1 red onion
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- Baking Pans
- Piping Bags
Steps
Cook the pumpkin diced with a drizzle of oil and chopped onion until it becomes soft. Blend it until you get a smooth cream not too lumpy.
Sauté the sausage crumbled and without casing in a pan.
Mix the pumpkin cream with the ricotta, half of the sausage crumbled and well-cooked, salt, pepper, and a pinch of nutmeg, which goes very well.Cook the paccheri and at half cooking, drain and cool them with a quick flow of cold water.
Then fill the paccheri with the pumpkin and ricotta cream, maybe with the piping bag to avoid going crazy!!!!!!In a baking pan, spread a thin layer of béchamel on the bottom, arrange the paccheri standing, cover them with béchamel, diced scamorza, the remaining sausage, and generous Parmesan cheese.
To facilitate cooking, cover the pan and food with aluminum foil but not in contact, to create a closed chamber that favors the perfect cooking of the standing paccheri with pumpkin and sausage.
Bake in a preheated oven at 350°F and after about 15 minutes remove the aluminum paper protection and continue cooking for another 10 minutes or depending on the characteristics of your home oven.
Not bad, you know? Pumpkin and sausage are undoubtedly a winning combination!
Happy cooking to everyone! Annalisa
FAQ (Questions and Answers)
Can I prepare the paccheri in advance?
Yes, you can prepare them a few hours ahead and keep them in the fridge, covered with cling film. Cook them then at the time of serving.
What cheese can I use instead of ricotta?
You can replace it with robiola, mascarpone, or sheep ricotta for a stronger taste, or a mix of all.
How do I prevent them from drying out too much in the oven?
Cover the pan with parchment paper or foil in the first part of cooking, so they remain soft inside.
Can I use another type of pasta?
Yes, large cannelloni or conchiglioni filled with the same filling also work well.
