Gigantoni di Gragnano is a pasta very similar to paccheri, although slightly smaller, and being thick and sturdy, it is ideal for being filled, as it easily stands upright. This recipe resembles a deconstructed baked lasagna, as the Stuffed Gigantoni di Gragnano (paccheri) contains all its ingredients: ragù, mozzarella, egg, parmesan. Optionally, you can also add béchamel, which I didn’t use in this case. I guarantee an explosion of flavors.

Difficulty: Easy
Cost: Cheap
Preparation time: 1 Hour
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

3 cups Tomato pulp
1.1 lbs Pork (minced)
1 clove Garlic
3.5 oz Onions (1 onion)
to taste Fine salt
10.5 oz Gigantoni di Gragnano (similar to paccheri)
10.5 oz Cherry Mozzarella
5.3 oz Cooked ham (in slices)
2 Eggs (medium)
1 oz Parmigiano Reggiano DOP (grated)
to taste Fine salt
3 tsps Coarse salt

Preparation

Finely chop the onion.
Put a little oil in a pot, add the onion, minced meat and brown.
At this point, pour in the sauce, adjust the salt and cook for about 30 minutes.
Dice the ham slice into small cubes.
Place the eggs in a small pot, cover them with cold water, add salt, place the pot on the stove and once the water boils, cook for about 10 minutes as you will need them hard-boiled. Cut them into small cubes.
In a large pot, put plenty of water, when it boils add the coarse salt and the Gigantoni. About 4 minutes before the cooking time indicated on the package, drain them using a colander.
Take a baking tray of dimensions 12″x9″ (for 8 people), spread a little sauce on the bottom and arrange the Gigantoni upright inside.
Now proceed to fill them in layers: first a teaspoon of ragù, then a little ham, a little hard-boiled egg, a little more ragù, and to finish, half a mozzarella ball. Proceed like this with all the Gigantoni.
Sprinkle the remaining ragù over the pasta, dust with plenty of parmesan, and bake at 356°F for about 15 minutes.