Paccheri Ripieni

1-pound paccheri (approximately 40-48 paccheri, depending on pasta brand)

4 cups filling of your choice, or see “Stuffed Squash Blossom” recipe for filling

4 eggs, beaten with a whisk in a bowl

1 cup flour

4 cups bread crumbs (50/50 mix of panko, and Italian breadcrumbs)

1 disposable pastry bag, or a plastic food storage bag with a corner cut, creating a ½-inch hole in the corner for piping filling

Oil for frying:

6 cups vegetable oil

2 cups EVOO

For serving:

Grated Parmigiano, or your favorite cheese

Basil leaves

Instructions

1. Cook paccheri in salted boiling water, until cooked, but al dente. Drain in colander, and sprinkle with a dash of olive oil. Spread out onto a cookie sheet to cool until ready to fill.
2. Place filling into piping bag.
3. Fill paccheri end to end, then repeat until all paccheri are filled.
4. Bread the paccheri. First in the flour, then egg, then breadcrumbs.
5. Place on a plate, cookie sheet, or casserole, without stacking them. Cool in refrigerator for an hour, or overnight.
6. Fry in oil. I use a blend of 80% Vegetable oil, and 20% EVOO.
7. Heat oil to 365f.
8. Fry paccheri, until golden brown, and drain on paper towels.
9. Dust paccheri with grated Parmigiano, Pecorino, or any other cheese of your choice.
10. Serve on their own, or with your favorite tomato sauce for dipping.