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Stuffed Paccheri

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Ingredients
  

Cheese-Spinach Filling

  • 1 pound ricotta
  • 8 ounces fresh mozzerella, grated, divided (reserve about 2 ounces for topping)
  • 2 eggs
  • 1 cup blanched spinach, squeeze out as much water a possible
  • 2 tsp fresh chopped thyme
  • pinch red chile flakes
  • 1 tsp salt
  • zest of 1/2 lemon
  • few grinds nutmeg

Tomato Sauce

  • 1 28 ounce can crushed tomatoes
  • 3-4 cloves fo garlic, minced
  • salt to taste
  • red pepper flakes to taste
  • pinch of fresh or dried thyme

To Finish the Dish

  • 2 ounces fresh Mozzarella
  • Freshly grated Parmesan
  • Fresh basil leaves

Instructions
 

  • For the Cheese-Spinach filling: Combine all ingredients in a food processor. Pulse until just combined. Transfer to a piping bag.
  • For the Tomato Sauce: Combine all ingredients in a bowl.
  • To Finish the Dish: Preheat the oven to 350F. Bring a pot of salted water to a boil. Drop the paccheri and cook until al dente. Cool.
    Pipe filling into each paccheri tube. Place a layer of tomato sauce in the bottom of a heat proof casserole pan. Place the stuffed paccheri on top. Layer some more tomato sauce on top. Sprinkle the grated mozzarella and Parmesan on top.
    Bake for 25 minutes. You can finish under the broil a minute or two to brown the top. Serve topped with some fresh bail leaves.