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Scoop up 1 and half cups of the bolognese sauce on the bottom of your springform pan to cover the base.
Put the ricotta filling in a piping bag. Cut a small hole in the corner and fill the pasta ¾ way full.
Place them upright fitting them tight next to each other in the springform pan.
Spoon pasta sauce into or on top of the filled paccheri.
Spread the shredded cheeses on top. Spray a piece of tin foil with baking spray and just place it over the pie, sprayed side down.
Bake in oven 190C/350F for 35 minutes. Uncover, bake a further 30 minutes or until top is golden.
Let stand for 15 minutes before running a knife around the edge and carefully unclip and remove the springform.
Slice into wedges and serve.
Enjoy!
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