Recipe: Stuffed Paccheri with marjoram
The 12 first courses lunch
May 04, 2011
The final recipe for the 12 first courses lunch is a tasty, good-looking pasta, so that guests could not give up!
This is a recipe from the 12 first courses lunch, so the doses are for small samples. Keep that in mind if you are considering only one first course.
Stuffed Paccheri with marjoram
Ingredients
10 paccheri
100g sausage
6-7 slices bacon
100g ricotta
100g broccoli
1/2 teaspoon marjoram
1 tbsp grated Parmesan cheese
 Directions
Brown the minced sausage, then set aside. Boil broccoli and drain well.
Cook paccheri in boiling salted water with one teaspoon of oil. You can cook some more, in case they break. Drain al dente.
Mix ricotta, Parmesan, sausage, marjoram and broccoli, mashed with a fork.
Stuff each paccheri with this mixture, then wrap them in strips of bacon.
Bake in preheated 180° C (356 F) oven for 20 minutes.
 A tip
Paccheri are small cannelloni, about 2 inches long. Stuffing paccheri can be an exhausting work if done at the last moment: I stuffed them the day before, store in the refrigerator covered with a plastic wrap, and put the pan in the oven when the lunch was already started.
One year ago: Herb-scented guacamole
Two years ago: Cocktail salad with chilies
I am entering this in Presto Pasta Nights, hosted by Once Upon A Feast.
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