Sombrero Shaped Pasta Multi Colored and Stuffed

sombrero shaped pasta

Sometimes you just want to switch it up and try something different, that was the case with these sombreroni, they’re a sombrero shaped, multi colored pasta that I discovered while wandering into a specialty pasta shop, something I have never attempted to make.


sombrero shaped pasta

As soon as I picked up the bag I knew I was buying it, true artisan quality, made in Puglia Italy and the rainbow colors are made from all natural ingredients like beetroot, paprika, spinach and tumeric.


sombrero shaped pasta

Basically you treat these just like ravioli, you can stuff the hats with your favorite fillings, the round disks will then be placed on the bottom to seal everything inside.

sombrero shaped pasta

Both the hats and disks get boiled together for only 4 minutes, then scooped out gently, drained and rinsed with cold water to stop the cooking.

sombrero shaped pasta

Place the drained pasta onto a clean kitchen towel, let them dry a bit and then they’re ready to stuff. I used ricotta, basil, parsley, pecorino, mozzarella and an egg for my filling, but the possibilities are endless, just use your favorite ravioli filling.

You’re going to flip the hat over, pointy tip side down and stuff it to the top with your filling, then place the round disk on the bottom to seal it up, then flip it over gently and place it right side up into your baking dish with some sauce to cover the bottom.

I used a marinara sauce and mixed in a little cream for a tomato cream version but plain marinara or even a white bechamel would work just as well.

sombrero shaped pasta

At this point when your baking dish is filled it’s time to cover it completely with foil and place into a preheated 350 degree F oven for 30 to 40 minutes.

You might want to pull it out after 25 minutes and add a little sauce on the tips of the hats to help soften it. Other than that that’s all there is to it!

sombrero shaped pasta

Serve them in a little pool of sauce, drizzle a little on the cooked hats and add a sprinkling of grated cheese all over.

I’m happy to say that they kept their shape, the color was still vibrant and didn’t fade and not a bit of the filling seeped out!

sombrero shaped pasta

A fun presentation when you want to change it up a bit and wow your guests, they’re so delicious and unique.

I hope you seek them out and put your own special twist on them!

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Paccheri Pasta and Some Party Ideas

This is the perfect side dish to all your grilling, individual little bundles of cooked Paccheri pasta stuffed with roasted vegetables, cheese and sun dried tomatoes. Tastes best when served at room temperature with a fresh herb, lemon, olive oil and parmesan dressing drizzled all over the top, great to bring to a party or picnic!
Equally as good is the caprese version using sliced tomato, fresh mozzarella and basil all tucked inside with an olive oil and balsamic glaze drizzled all over the top!

Paccheri pasta are large hollow tubes shaped similar to rigatoni only bigger and wider.

I roasted planks of zucchini and eggplant and then tucked in some asiago cheese and a sun dried tomato for mine.

Just cook the pasta according to the package, let it cool, then stuff them with whatever inspires you!

I had some leftover cooked pasta so I decided to stuff the remaining ones using a zip lock bag filled with spinach, ricotta, lots of grated cheese and an egg. Fill them and stand them straight up, side by side until you fill the pan, adding sauce on top and in between.

I have several mini spring form pans which I love to use and often do for an individual take on this dish.

Olive oil and brush with sauce the bottom and sides of your mini spring form pan, I have a 4″ pan. I’m sure you could use a larger one if you wanted to, but I think the smaller ones are cuter and they come out looking like a little flower!

And here’s something for dessert that will surely have your guests talking! Vodka infused whipped cream! It comes in many different flavors, we had the chocolate and vanilla. It works just like traditional whipped cream, but only for grown ups!

My daughter brought this over on the fourth of July, it was quite a hit!

Extremely good with strawberries or grilled fruits of any kind, top off your cup of coffee with it, or squirt some on a piece of pie. Use your imagination and enjoy!

Buon Appetito!