Stuffed Caccavella Pasta

Stuffed Caccavella Pasta: A Spring Recipe for Special Moments

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Servings: 2 servings

If you want to bring a touch of originality to your table, the recipe for stuffed Caccavella pasta is the perfect choice. These pasta are not only gigantic but also a culinary delight that will impress family and friends. Caccavella pasta are the largest pasta in the world, weighing 50 g each, with a height of 6 cm and a diameter of 9 cm. An ideal combination of textures and flavors, turning into a spring feast!

The history of Caccavella pasta is fascinating, and their unique shape makes them ideal for being filled with various delicious ingredients. In this recipe, we will use a light filling based on smoked meat, fresh vegetables, and quail eggs, which add a refined touch.

Ingredients needed:
- 2 Caccavella pasta (or large pasta shells)
- 200 g smoked meat (preferably without peppers)
- 1 onion
- 2 bell peppers (preferably different colors for a vibrant look)
- 2 tomatoes
- 6 quail eggs
- 100 ml olive oil
- Salt (to taste)
- Pepper (to taste)
- 1 teaspoon dehydrated vegetables
- 1 bunch of fresh dill
- 1 boneless chicken breast (about 200 g)
- 6 mushrooms (preferably champignon)
- 1 tablespoon sour cream (for serving)

Preparation:

1. Boiling the pasta: In a large pot, bring 1 liter of water with a pinch of salt to a boil. When the water starts to boil, carefully add the Caccavella pasta. Boil for 15 minutes until al dente. Once cooked, remove them with a spatula and place them on a plate to cool.

2. Preparing the filling: In a skillet, heat 2 tablespoons of olive oil. Add the smoked meat cut into cubes and sauté for 2-3 minutes. Add the finely chopped onion and let it sauté until translucent, about 3-4 minutes.

3. Adding the vegetables: Add the sliced mushrooms, diced chicken breast, chopped bell peppers, and diced tomatoes. Mix the ingredients well and let them sauté together for 5-7 minutes. Season with salt, pepper, and dehydrated vegetables.

4. Finalizing the filling: Once all the ingredients are well integrated and cooked, remove the skillet from the heat and sprinkle the finely chopped dill over the filling. This will add a fresh and vibrant aroma.

5. Filling the pasta: Fill each Caccavella shell with the filling mixture. Each shell should be well filled, but be careful not to overstuff it.

6. Adding the quail eggs: Crack a quail egg on top of each stuffed pasta. These eggs will not only bind the filling but also provide an elegant and refined appearance.

7. Baking: Preheat the oven to 180°C. Place the stuffed pasta in a deeper dish, with the filling side up. Add water to the dish, just below the rim of the pasta. Sprinkle a pinch of salt and a teaspoon of dehydrated vegetables in the water, then drizzle with a bit of olive oil. Bake for about 20-30 minutes, or until the quail eggs are well cooked.

8. Serving: Serve the Caccavella pasta hot, with a spoonful of sour cream on top and a bit of finely chopped dill. They will surely be the main attraction at your table!

Tips and useful advice:
- Make sure the pasta is completely cooled before filling, so the filling holds well.
- You can replace the smoked meat with another type of meat, such as pork or turkey, depending on your preferences.
- If you want a vegetarian option, you can omit the meat and use only vegetables (for example, zucchini, spinach, or broccoli) and cheese.

Nutritional benefits:
This recipe is rich in protein from the chicken and quail eggs, and provides a significant amount of vitamins from the vegetables. It is an excellent choice for a healthy lunch or dinner that will satisfy both the taste buds and the nutritional needs of your family.

Frequently asked questions:
- Can I use store-bought Caccavella pasta? Yes, they are ideal for filling, but you can also use other types of large pasta, such as cannelloni or conchiglie.
- What other fillings can I use? You can experiment with different fillings, such as ricotta cheese with spinach or minced meat with tomato sauce.
- How can I adapt the recipe for vegans? Replace the meat with vegetables and use flax or chia eggs to bind the filling.

For an extra burst of flavor, you can pair the stuffed Caccavella pasta with a fresh seasonal salad or a glass of white wine that will perfectly complement the flavors of the dish. I am sure this recipe will quickly become your and your loved ones' favorite! Enjoy your meal!