Stuffed Pipe Rigate

6 Pers.

Prep. Time: 30 Min.

Ck. Time: 20 Min.

Instructions

To prepare Stuffed Pipe Rigate, peel and then grate the onion first. After that, chop the pears, walnuts, and coriander.

Next, in a large saucepan over medium-high heat, melt the butter. Then add the chopped pears with salt and pepper and cook them until they are soft. After that, add the onion and walnuts and sauté all the ingredients for about 5 minutes. Then remove the mixture from the heat. When the pear mixture is slightly cool, add the coriander and feta cheese and mix all the ingredients with an electric hand mixer (you can also use a food processor to do that).

For bechamel sauce

First, peel and then grate the onion. After that, in a saucepan over medium-high heat, melt the butter and then add the onion, salt, and pepper and cook them for about 5 minutes. Next, add the flour and stir frequently until the mixture is slightly golden. Keep stirring constantly and then pour half of the milk into the mixture. Then add the rest of the milk and stir constantly until the bechamel sauce begins to boil for about 5 minutes. Next, lower the heat to low, add the nutmeg and stir until the sauce thickens and is smooth.

Now cook the pipe rigate pasta in boiling water with a pinch of salt for about 10 minutes (al dente) because they will continue to cook in the oven. Then fill the pasta with the prepared pear mixture.

Assembling the pasta

In a large baking dish, add half of the bechamel sauce and spread it evenly. Then place the stuffed pipe rigate on top of the sauce. After that, spoon the remaining sauce over the pasta. And bake the pasta in the preheated oven to 180 ºC for 15 minutes.

Note: To make the bechamel sauce, instead of butter, you can also use olive oil.