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Paccheri Roman baked with cabbage, tomatoes and chestnuts

Instead of the usual cannelloni or lasagna we wanted to test ourselves with a baked pasta to a different format.

Approfittando di alcuni doni ricevuti da Paola , ci è venuta l’idea di un ripieno dolce ma gustoso allo stesso tempo.

La cottura al crisp ha consentito comunque di ottenere la crosticina dorata in superficie, mantenendo nello stesso tempo il piatto morbido e cremoso.

Un’aggiunta in più: prima di servire abbiamo spolverato i paccheri con un formaggio particolarmente saporito, il pecorino di capra “Cornuto”.

VINO CONSIGLIATO: Bardolino DOC (colore rosso rubino chiaro, profumo delicate, tangy and slightly bitter taste dry, but fresh and velvety)

Ingredients:

500g from Gragnano

a Roman cabbage

5 sun-dried tomatoes

4 chestnuts priest

500ml bechamel

garlic powder

salt, white pepper

Roman Boil the cabbage, cut and mix with chopped sun-dried tomatoes and a little 'of their oil, chestnuts, 4 tablespoons of white sauce, and season with garlic, salt and pepper.

Cook pasta al dente in salted water, drain and pass it under running cold water.

Spread a layer of sauce on the baking crisp, paccheri fill with the mixture of vegetables and place on baking tray, cover with remaining sauce.

Cook in microwave function with crisp for about 15 minutes.