Baked pasta is always the ideal dish for any occasion, it is eaten with pleasure and prepared just as willingly. How to give up that beautiful crumbly surface, with those paccheri that are filled with a creamy béchamel with vegetables, under a tasty and crunchy layer. Yes, because we are talking about baked paccheri.
Which vegetable will accompany this tasty recipe? Obviously seasonal vegetables! Consuming seasonal products means preferring foods that have all the best nutritional qualities, fresh, healthy and genuine products, in line with the seasonality and geographical origin of fruits and vegetables.
To consume seasonal products it also means cheaper products with a short supply chain: it involves a lower cost, because those out of season are imported or require particular techniques. Autumn is upon us, we have chosen cauliflower and mushrooms to combine with paccheri.
Paccheri au gratin with vegetables. Ingredients for 4 people
- 300 g of paccheri
- 1 cauliflower
- 200 g of mushrooms
- 50 g of grated Parmesan cheese
- 1 clove of garlic
- Salt and butter to taste
half a kilo of fior di latte
- 50 g shelled almonds
Paccheri au gratin with vegetables. Preparation
In a pan heat a drizzle of oil with a clove of garlic which you will then remove. Add the mushrooms and cook until the mushrooms are well cooked. Meanwhile, boil the cauliflower in salted water after having thoroughly cleaned and cut it into small pieces. Leave to cook for about 5 minutes and then drain well. Aside, boil the paccheri in salted water and drain al dente.
When the paccheri are ready, pour them into the pan with the mushrooms, add the béchamel and the freshly cooked cauliflower and mix. Pour half of the contents into a baking dish or any baking mold by adding the mozzarella on top, and then pour the rest of the contents. Cover the surface with the Parmesan cheese and a few flakes of butter and the chopped almonds. Bake at 200 ° for 15/20 minutes, just enough time to brown the surface well.