35 min 
Easy 
Ingredients (4 people)
- Basil to taste
- Cow's milk mini mozzarellas 7,05 oz
- EVO oil to taste
- Fresh tomatoes 3,52 oz
- Garlic 1 clove
- Grated Parmigiano Reggiano cheese 1,41 oz
- Oregano to taste
- Paccheri pasta 11,2 oz
- Pepper to taste
- Salt to taste
Preparation
- Boil the paccheri in salted water for 2/3 of total cooking time.
- In the meantime, place the Organic Strained Tomatoes in a pan with the oil, garlic, salt, pepper and basil; cook for 15 minutes.
- Drain the pasta, place in a pan with some evo oil and sear before placing it into a round oven pan; position the paccheri pasta around the edges, upright.
- Pour some sauce into the middle of the oven pan and half-fill the upright paccheri; add a sprinkling of Parmesan and bake at 180° for 12 minutes.
- To finish off, add the mozzarella cut into pieces, cherry tomatoes, oregano and a drizzle of oil to the sauce.
