Paccheri Stuffed Zucchini Parmigiana Recipe

Boil the paccheri in salted water for half the amount of time suggested on package. Drain noodles and rinse with cold water and a tsp of olive oil to stop the cooking process. Reserve ¼ cup of cooking water. Saute Guanciale and leek in olive oil. Cook until leeks are just wilted, remove from pan. Using the same frying pan, cook the zucchini with salt and a little of the pasta cooking water. As soon they are half-cooked, add the leek and Guanciale. Stir in a good quantity of grated Auricchio Sharp Provolone. Stuff the paccheri and arrange them standing in a baking dish.

Dust them with more grated Auricchio.

Bake at 375°F for about 5 minutes.