I saw this baked pasta in a video by this talented chef from Campania. I copied it right away, even though I can’t find the conchiglioni shape at home, so I usually use schiaffoni. It’s a relatively simple baked pasta to make, and in a short time you can serve a royal dish, which is also very digestible.
Faraglioni Baked Pasta by Peppe Guida
- Preparation time: 15 minutes+ oven
- Ingredients for 4 servings
- Difficulty: Easy recepy
- Ingredients
- 24 schiaffoni (or conchiglioni shape pasta if you can find them)
- For the filling:
- 200 grams of sheep’s milk ricotta
- 200 grams of mozzarella
- 100 grams of grated Parmesan cheese
- Salt and pepper to taste
- For the sauce:
- 250 grams of tomato puree
- Extra virgin olive oil to taste
- 1 clove garlic
- Basil to taste
- Instructions
- Preheat the oven to 180°C (350°F).
- Put plenty of water in a pot, bring to a boil, and add the pasta. Cook and drain until very al dente.
- In a pan, prepare a sauce with the oil, garlic, and tomato puree. Cook for about five minutes.
- Prepare the filling with the well-sifted ricotta, adding the grated Parmesan, salt, pepper, and finely chopped mozzarella.
- Spread some sauce on the bottom of a baking dish. Stuff the schiaffoni with the cheese filling. Arrange them upright in the baking dish, covering them with more sauce and a sprinkling of Parmesan.
- Bake for about twenty minutes.
- Serve with fresh basil.
Tips to ensure the success of the dish:
- The pasta must be al dente because it will then be baked. The same goes for the sauce, which should be cooked very briefly because it will be cooked again in the oven.
- The tomato puree must be of excellent quality. As with all dishes with few ingredients, quality comes first.
- The oven cooking time is approximate; I use the grill for the last five minutes to create the crust.
