An easy-to-make dish but full of flavor, also great for a Sunday lunch… Paccheri stuffed with eggplants, accompanied by a simple tomato and basil sauce. The filling is prepared in minutes with pan-cooked eggplants, sausage, and ricotta… this creamy filling is used to stuff the paccheri, which then finish cooking in the tomato sauce. A very tasty recipe that will impress your guests!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 319.56 (Kcal)
- Carbohydrates 34.61 (g) of which sugars 5.06 (g)
- Proteins 15.02 (g)
- Fat 14.36 (g) of which saturated 2.93 (g)of which unsaturated 1.88 (g)
- Fibers 6.12 (g)
- Sodium 629.10 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz paccheri
- 2 eggplants
- 1 sausage
- 5 oz ricotta
- 12 oz tomato sauce
- grated Parmesan
- breadcrumbs (if necessary)
- 1 clove garlic
- basil
- extra virgin olive oil
- salt
Tools
- Frying Pan
- Pot
- Colander
- Bowl
- Piping Bag
- Blender
Preparation
Wash the eggplants, remove the ends, and cut them into cubes.
Cook them in a pan with a drizzle of oil and a pinch of salt until they are tender.
Peel the sausage, crumble it, and brown it in a separate pan without adding oil.
Place the eggplants and sausage in a blender, chop for a few seconds until you get a thick cream.
Transfer it to a bowl, add the ricotta, a couple of tablespoons of Parmesan, and mix.
If the mixture is too soft (depending on the ricotta used), add some breadcrumbs.
Boil the paccheri in salted boiling water and drain them al dente. They must retain their shape to be easily filled.
Let them cool for a few minutes, then place them on a cutting board or a large tray, standing them upright in vertical position.
Fill a piping bag with the eggplant filling and stuff your paccheri.
In a large pan, brown the garlic with a drizzle of oil. Add the tomato sauce, season with salt, and scent with a couple of basil leaves.
Let the sauce reduce over low heat for 4-5 minutes.
Now add the stuffed paccheri, mix very gently, and let finish cooking for another 4-5 minutes.
The paccheri stuffed with eggplants are ready, serve them hot with their tomato and basil sauce, sprinkling with Parmesan as desired.
Tips and Variations
You can finish the paccheri with the sauce in the oven, instead of the pan. However, be careful not to let them dry out on the surface.
You can replace the sausage with ground beef or mixed meat.
You can add a pinch of chili pepper to the sauce.
You can use peeled cherry tomatoes instead of the sauce.
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