Paccheri Stuffed with Gorgonzola and Pears

Method

1. Cook the paccheri in salted boiling water until al dente; reserve some pasta water and drain.
2. Peel the pears and cut them into small cubes.
3. In a pan, melt a knob of butter over medium heat, add the pear cubes, season with salt and pepper, and cook until softened. Add a splash of pasta water if needed.
4. Add the gorgonzola (spicy blue cheese) to the pan and let it melt into the pears, stirring to create a creamy base.
5. Turn off the heat, then stir in grated Parmigiano Reggiano and breadcrumbs to thicken the filling to a spreadable consistency.
6. Stuff each paccheri with the gorgonzola-pear filling using a small spoon or piping bag; arrange them upright in a baking dish.
7. Sprinkle the top with more breadcrumbs and Parmigiano Reggiano, then dot with small knobs of butter.
8. Bake in a preheated oven at maximum temperature (about 220°C) for 15 minutes, or until the tops are golden and gratinated.
9. Let rest briefly before serving. Enjoy hot.