Paccheri Pasta
Make my mouth-watering paccheri pasta, loaded with savory goodness from the beef, tomatoes, cheese, and fresh herbs.
Servings: 6
Equipment
- Skillet 12-Inch Deep
Ingredients
- 1 Pound ground beef lean
- 1 Pound Italian sausage sweet or hot
- 2 Tablespoons olive oil
- 1 Cup yellow onion diced
- 8 Cloves garlic thinly sliced
- ½ Cup red wine
- 2 Cans whole tomatoes San Marzano, 28-Ounce Cans
- ½ Cup beef stock or broth
- 1 Tablespoon basil dried
- 1 Tablespoon oregano dried
- 1 Teaspoon kosher salt
- ½ Teaspoon black pepper
- 1 Pound pasta paccheri, makes 28 Ounces cooked
- ¼ Cup fresh basil chiffonade cut
- 1½ Cups mozzarella cheese shredded
- 1 Cup parmesan cheese shredded
Instructions
- In a small mixing bowl, add the whole San Marzano tomatoes. Using your hands, press and crush them into smaller pieces. Set aside. (You can skip this step if you can find canned crushed San Marzano tomatoes in your area).
- In a large 12-inch deep, oven-safe skillet, cook the ground beef and Italian sausage together over a medium heat. Strain the cooked meat from the pan into a bowl and set aside. Once the meat is removed, carefully pour the grease into a heat-safe container.
- Add the olive oil to the same pan and cook over a medium heat for 1 minute. Add the onion to the pan and sauté for 4 minutes. Add the sliced garlic and cook for an additional minute, stirring with a wooden spoon or spatula to avoid burning the garlic.
- Add the red wine, deglaze the pan, and let it simmer over a medium heat for 5 minutes.
- Add the cooked ground beef, tomatoes, beef stock, dried basil, dried oregano, salt and pepper, and mix thoroughly. Reduce the heat to a simmer and cook the sauce for 20 minutes.
- While the sauce is simmering, cook the pasta according to the package instructions for al dente. Drain when cooked and set aside.
- Add the pasta and the fresh basil to the skillet and mix well to coat the pasta in the sauce.
- Preheat the oven to 350°F.
- Top with all the mozzarella and half of the parmesan cheese.
- Cover the skillet and bake for 15 to 20 minutes.
- Uncover and return the oven. Broil on low to brown the cheese topping, about 2 or 3 minutes.
- Serve hot with extra parmesan cheese, and garnish with fresh chopped basil or parsley.
Notes
Allow for resting time: Let the dish sit for a few minutes after removing it from the oven. This helps the flavors meld and makes serving easier.
Reserve pasta water: If your sauce seems too thick, reserve a bit of the pasta cooking water. Stir it into the sauce to achieve your desired consistency.
Mix pasta and sauce thoroughly: When combining the pasta with the sauce, toss it well to ensure every piece of pasta is coated. This maximizes flavor in every bite.
Cover the skillet while baking: Covering the skillet while baking helps trap moisture, keeping the pasta and cheese from drying out.
Reserve pasta water: If your sauce seems too thick, reserve a bit of the pasta cooking water. Stir it into the sauce to achieve your desired consistency.
Mix pasta and sauce thoroughly: When combining the pasta with the sauce, toss it well to ensure every piece of pasta is coated. This maximizes flavor in every bite.
Cover the skillet while baking: Covering the skillet while baking helps trap moisture, keeping the pasta and cheese from drying out.
Nutrition
Calories: 702kcal | Carbohydrates: 11g | Protein: 38g | Fat: 54g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1834mg | Potassium: 791mg | Fiber: 2g | Sugar: 5g | Vitamin A: 736IU | Vitamin C: 10mg | Calcium: 410mg | Iron: 4mg
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