Sunday, December 14, 2014

Baked Pacherri Pasta Stuffed with Ricotta Mushroom Filling

This was an experiment as I had a lot of enoki mushrooms and ricotta to use up. I sautéed chopped enoki mushrooms with some garlic, and then folded it into ricotta. I stood the Pacherri on end in a casserole, put the filling into a plastic bag and piped it into the tubes, then covered the whole in bottled pasta sauce and sprinkled with cheese. I baked it in an oven for 45 minutes. Next time I'll actually pre-cook the pasta before as it came out very chewy, but it wasn't bad.