Paccheri Pasta Filled With Ricotta And Chard

• 300 grams paccheri pasta
• 500 grams chard
• 250 grams ricotta
• 100 grams grated parmesan
• 500 milliliters besciamel or light cream
• salt, ground fresh pepper, grated nutmeg to taste

1. bring a large pot of salted water to a boil; add the chard and cook for about 5 minutes. Drain the chard into a colander, and, when cool, squeeze it very well.
2. Put the chard in a bowl and cut in small pieces. Add the ricotta, salt, nutmeg, pepper, parmesan (50 gr) and the egg. Mix well and set aside.
3. Bring another pot of salted water to a boil. When it is boiling add the paccheri and cook, stirring occasionally. Check on the pasta box the cooking time and drain the pasta 5 minutes earlier than the right time (the paccheri will finish to cook in the oven). Rinse with cold water.
4. Coat the bottom of a baking dish with 2 tbsp of the besciamella or light cream. Spoon the filling into the paccheri tubes using a teaspoon and lay, side by side, on the baking dish. Coat the bottom of a baking dish with 2 tbsp of the besciamella or light cream. Spoon the filling into the paccheri tubes using a teaspoon and lay, side by side, on the baking dish.
5. Then pour on the besciamella or cream, sprinkle with Parmesan (the last half).
6. Pre-heat oven to 240 u0b0C and cook for 20 mins until pasta topping is golden.

paccheri pasta, ricotta, parmesan, salt

Taken from food52.com/recipes/73527-paccheri-pasta-filled-with-ricotta-and-chard (may not work)