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Stuffed Nicchioni Baked in Carrot and Chicory with Orange Delice
Ingredients
- 1 package of O&CO. Nicchioni pasta
- 7 oz ground veal or lamb
- 2 jars of O&CO. Carrot and Chicory with Orange Delice
- 6 tbsp. O&CO. Everyday Olive Oil
Directions
- Pre-heat the oven to 350 F. Cook the pasta in a large pot of boiling salted water for nine minutes, or until al dente. Drain.
- Sauteed the ground veal or lamb in a large sauté pan with 2 tbsps of olive oil, until still pink. Cooking will continue when baking the pasta.
- Stuff the Nicchioni shells with the meat and place in an even layer in a baking dish. Pour the delice over the pasta and drizzle with the remaining olive oil. Bake the pasta for 15 minutes, or until hot. Serve immediately.
