Baked paccheri with meat sauce

Paccheri is a large size tubular pasta.
The sauce was made with beef,sofrito,milk,mascarpone,egg,parmesan...top with provolone and baked.

Thank you so much,Rizmu !
Sometimes an ordinary dish becomes more interesting with a dramatic presentation,like this one,just a very plain meat sauce pasta,but baked with all pasta stand upright,and showing circles of charred edges.
I am glad you like this too,I am looking forward to your version!

Thank you for your compliments!
Seems like it's been done in Italy but not too well known,I am glad I found this idea to serve pasta too,I think it's fun and it actually makes it more delicious with the charred edges!
This pasta has to boiled shortly first(I think I boiled too long so I lost the round shape),then arranged,sprinkle cheese and goes in oven.

Hi Rick!
I have some of the same pasta...paccheri? mine is rigatoni, are they the same?
I plan to make rigatoni cake with meat sauce! saw a recipe with the pasta arranged same way as yours 😍
I love your dishes, your arrangement says"foreigner!" 😊
I don't know after living here for 28 years , I feel like one of the natives😅but I dont want to lost the foreigner touch when it comes to cooking...✨

Thanks so much,Sanntina!
Paccheri is similar to rigatoni,only shorter and smooth on the surface.
Actually I found this when browsing the internet,this seems to be a tradition dish but it's less seen than other famous pasta dishes.
I was intending to keep the round shape which make it looks more dramatic,I think I cooked it a little too long and it ended up like that,luckily it tasted amazing with all those charred edges!
I am a traditionalist when it comes to cooking,I try to absorb as much informations from the origins of the dishes as possible,these days is easy enough,information is everywhere!
While it's a good thing to stick to tradition,adding a local touch would be great too!Western dishes with Japanese
ingredients are my favourite things to eat or cook!

Hi，Rick！
我差點忘了說這個⋯⋯
恭喜你達到1100posts！！🎉🎉

這道意麵的款式也很有意思！ 你總是學習新的菜式，使我衷心佩服！😳✨

Hi Machiko!
謝謝你！
我也沒留意...
這個其實是傳統菜式，但不被留意，所以介紹給大家，希望你也可做素菜版！

你好，Rick！
很不好意思，我工作十分繁忙起來了，很想今後也支持你，但是現在只好暫時休息SD了⋯
我衷心希望更多人會支持你，你也能交更多的知心朋友！

你好，Machiko!
太有心了，謝謝你！
希望你工作順利，可以的話請回來上載菜式！

Hi, Rick！ farewell！？ 你真的要離開SD了？😓

Hi Machiko!
真的是時候要結束，已經再沒動力了！
謝謝你一直的支持，你應該會了解的。
我對食物和拍照仍然是充滿熱情，將來有什麼新動向會通知你的！

是嗎⋯，我從來沒想像過沒有你的SD，但這次好像只好接受你的決定⋯
請問，你SD裡的照片、菜譜等等以後也不會刪除吧？

感謝你的諒解。
應該不會刪掉任何內容的，像我多年的筆記，我也要回來看看！

那我就放心了！ 對啊，你從來發表的作品都很棒的，絕對不要刪掉！
你現在考慮以後的發表料理的方式，是不是？ 如果將來也可以欣賞你的作品，我就蠻高興哦 😆✨

謝謝你的欣賞！
現在正享受着悠閑的日子，不用想要上載什麼而傷腦筋，吃一些隨心所欲的東西。
假日也可出外走走，對我來說是好事。
夏天過後，會找個地方繼續發表的，如無意外是Instagram 的，但希望有個好主題和名字，才會開始的。
你呢，Machiko，請問你有什麼計劃，SD還會繼續嗎？

哇 直到今天沒注意到你的答复👆！

從May那裡聽說這次颱風實在厲害，今天又來比較激烈的颱風了，你和你親人都好嗎？

我想著你到底何時才開始新的上載，原來你打算夏天過了再開始！ 夏天到底何時過去？ 我去年十月到香港的時候天氣依然像盛夏哦！😂

Machiko,早安！
很抱歉、回覆遲來了⋯⋯
今次的颭風確實很厲害，我住的地方平時都不太感受到強風的，這趟卻给我嚇呆了。但留在室內，還是安全的，謝謝你的關心！
暫時還沒有打算上載，況且真的很熱，不想長時間留在廚房。你說得對，香港10月還是盛夏來的！

Hi, Rick!
能知道你無恙我就放心了ε-(´∀｀; )
香港的房子都是高樓，所以我想像一刮大風房子會搖晃，一定可怕的⋯😰

哈哈，這幾年你一直堅持做飯菜和拍照的，竟然你說不想長時間留在廚房！😂

是嗎，你還沒有打算上載，已經這麼多年不停地上載，不知不覺地太累了吧。請你先好好休息吧😊

Machiko,再次謝謝你的關心！
我住的是舊式五層的房子，不太感覺到會搖晃，還是安全的！
對啊，廚房太熱，夏季長時間做菜太辛苦了，以前一般勁的，很可惜現已找不到動力了。
這裏的一切活動已確切完成了，將來要上載的話必會是另外的地方，到時再知會Machiko ！