Substantially we are talking about a slightly modified lasagna, but with a quicker preparation time because you don’t have all the pasta layers. Grease a baking tin and fill the base with raw paccheri pasta or rigatoni pasta positioned vertically as in the illustration.
Cover them with hot ragout and a dusting of grated Parmesan cheese. To complete add around 250-300 ml of béchamel sauce and another sprinkling of Parmesan cheese. Allow the Paccheri pasta to rest making sure the pasta doesn’t become too soft and then place in the oven for 40 minutes at 180 C.
There are a lot of wonderful variations as for example spinach and ricotta cheese instead of the ragout, or pesto etc…I’ll leave it up to your imagination!