Paccheri n.316 stuffed with eggplants, citrus fruits zest and quartirolo cheese


Paccheri n.316 stuffed with eggplants, citrus fruits zest and quartirolo cheese



  • Paccheri n.316 La Molisana   320g
  • Quartirolo cheese   250g
  • White onion   50g
  • Eggplants   5 pieces
  • Lemons   2 pieces
  • Oranges   2 pieces
  • Garlic   1 clove
  • Extra-virgin olive oil   to taste
  • Salt and Ground black pepper   to taste
  • Parsley   to taste


Bake 4 eggplants whole in the oven for approximately 1 hour. Slice them in half and remove the flesh with a spoon. Put the flesh into a colander and let the eggplants drain their extra water content for approximately 2 hours. We will use this flesh (dressed with citrus zest, salt, pepper, garlic, parsley, and quartirolo in cubes) to fill paccheri.

Cut another eggplant into 1 cm cubes, dress with garlic and parsley and bake for 15/20 minutes. Sweat some onion with oil (we will use it to dress stuffed paccheri).

In boiling salted water cook the Paccheri 316 and once ready, drain with a colander. Then, let them cool down. At the end, fill with dressed eggplants stuffing.

Place paccheri in the dish. Add eggplants cubes, quartirolo cubes and some parsley leaves. Finishing with fresh citrus zest and a sprinkle of pepper.

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