Stuffed Paccheri Vegan Recipe Recipe 475

STUFFED PACCHERI | VEGAN RECIPE RECIPE - (4.7/5)

Steps:

• Sauté garlic in olive oil, over medium heat until light brown. Add eggplants, lower the heat and let cook for about 10/15 minutes. Add tomato purée, water and salt, stir the sauce and cook for another 15 minutes. You should let evaporate the liquid but the sauce must not be too thick. Put a pot on low heat, add the margarine and let it melt. In the meantime heat the Soy milk in another pot. When the margarine has melted pour the flour in the pot, stir continuously until it forms a paste. Now remove from heat and add the milk to this paste. Stir it well to combine using a wooden spoon and put the pot back on low heat. Add salt an nutmeg and whisk once in while until the béchamel has thickened. Fill a large stockpot with water and bring it to a boil. Meanwhile preheat the oven at 356° F (180° C). When the water is boiling add the salt and the paccheri. The pasta will cook while being baked, so it needs to boil just half the usual cooking time. In my case I let the paccheri in boiling water for 8 minutes and then I drained them, you should check the box to verify suggested cooking time. While the pasta is boiling prepare the baking pans: grease them with a little olive oil and a bit of béchamel. Now arrange the pasta vertically, as in picture, then stuff them with the sauce and cover with béchamel. Oven cook (356° F) for 30 minutes then grill for 5 minutes.

BAKED STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F.
• Bring a large pot of salted water to boil for pasta. While the sauce cooks, add the shells to the boiling pasta water and cook two-thirds of the recommended cooking time-shells should still be firm. Drain and set all the shells on sheet trays, set apart so they won't stick to each other.
• For the sauce: Heat the olive oil in a Dutch oven over medium heat. Sauté the garlic until the edges are golden, about 2 minutes, then pour in the tomatoes. Slosh out the tomato cans with 1 cup hot water each, and add that to the pot. Stir in the salt, oregano, and peperoncino, and bring to a rapid simmer. Cook, uncovered, until thickened, about 20 minutes.
• For the filling: Stir together the ricotta, peas, cubed mozzarella, 1 cup of the grated Grana Padano or Parmigiano-Reggiano, the parsley, and egg in a bowl. Mix the shredded mozzarella and remaining grated Grana Padano or Parmigiano-Reggiano in a bowl, and set aside.
• Spread 2 cups of the sauce in a 15-by-10-inch Pyrex or ceramic baking dish. Stuff each shell with a tablespoon of the stuffing, and arrange in the baking dish. Divide any remaining stuffing between and around the stuffed shells. Top evenly with 2 cups more sauce, and sprinkle with the reserved grated-cheese mixture. Dollop the remaining sauce evenly over the top. Make a tent with foil over the baking dish. Bake, and after 25 minutes, check: the sauce should be bubbly all over. Remove foil, and bake until golden and crusty, 5 to 10 minutes more.