If you’re looking for a comforting yet elegant pasta dish to wow your friends or simply enjoy a cozy night in, this Ricotta & Parsley Paccheri Recipe is an absolute treasure. Imagine tender tubes of paccheri pasta lovingly filled with a creamy mixture of ricotta, fresh parsley, and Parmesan, all baked in a luscious tomato sauce until golden and bubbling. Every bite bursts with freshness and rich umami, making it a perfect blend of simple ingredients that come together to create something truly special. Trust me, once you try this recipe, it’ll become a cherished favorite in your kitchen.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential, each bringing its own charm to the dish. From the creamy ricotta providing luscious texture, to the bright parsley adding a fresh pop of color and flavor, every element has a role in making this dish shine.
- 500g paccheri pasta: The large tubular shape is perfect for holding the filling and soaking up sauce.
- 250g ricotta cheese: Creates a creamy, melt-in-your-mouth filling that’s light yet indulgent.
- 1/2 cup fresh parsley, chopped: Adds a vibrant, herbal freshness that brightens the dish.
- 1/4 cup grated Parmesan cheese: Brings a nutty, salty depth that complements the ricotta beautifully.
- 1 egg, beaten: Helps bind the filling together, giving it the perfect consistency.
- Salt and pepper, to taste: Essential seasoning to enhance all the flavors.
- 1 tablespoon olive oil: Adds richness and helps create a lovely finish on top.
- 2 cups tomato sauce: Provides a tangy, comforting base that perfectly balances the creamy filling.
- Fresh basil leaves (optional): A fragrant garnish that adds freshness and a pop of green color.
How to Make Ricotta & Parsley Paccheri Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C) so it’s ready when the stuffed pasta goes in. Cook the paccheri in salted boiling water according to the package instructions until al dente—this means the pasta should be tender but still have a slight bite. Be sure to drain the pasta well and set it aside because you’ll be filling each tube shortly.
Step 2: Make the Filling
In a medium bowl, combine the ricotta cheese with the chopped parsley, grated Parmesan, and beaten egg. Season the mixture generously with salt and pepper. This combination creates a creamy, savory filling with bright herbaceous notes that will burst inside the pasta tubes.
Step 3: Stuff the Paccheri
Using a spoon or a piping bag, carefully fill each cooked paccheri tube with the ricotta and parsley mixture. Take your time to ensure the filling goes all the way inside—each bite should be full of that creamy goodness.
Step 4: Assemble in the Baking Dish
Spread a thin layer of tomato sauce on the bottom of a large oven-safe baking dish. Then, arrange the stuffed paccheri pasta in a single layer over the sauce. This base layer keeps the pasta from sticking and infuses flavor from the bottom up.
Step 5: Add Sauce and Bake
Cover the arranged paccheri with the remaining tomato sauce and drizzle the top with olive oil. Cover the dish tightly with aluminum foil to keep the moisture in, and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes to let the top become beautifully golden and bubbly.
How to Serve Ricotta & Parsley Paccheri Recipe
Garnishes
Fresh basil leaves make a wonderful, fragrant garnish to this dish, adding a bright, herbal note and a splash of color that contrasts beautifully with the red sauce and creamy filling.
Side Dishes
Serve your Ricotta & Parsley Paccheri Recipe alongside a crisp green salad with a lemony vinaigrette or some crunchy garlic bread to add textures and balance to the richness of the dish.
Creative Ways to Present
For a stunning presentation, arrange the paccheri standing upright in a shallow, rustic dish so the tops peek out of the sauce. Sprinkle extra Parmesan just before serving for a melty finish and throw a few whole parsley sprigs on top for an elegant, fresh touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Ricotta & Parsley Paccheri Recipe in an airtight container in the refrigerator for up to three days. The flavors actually deepen with time, making leftovers perfect for a delicious next-day meal.
Freezing
You can freeze this dish once fully cooked. Wrap it tightly in plastic wrap and aluminum foil or transfer it to a freezer-safe container. It will keep well for up to two months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the dish with foil and bake at 350°F (175°C) until warmed through, about 20 minutes. This ensures the pasta stays moist and the cheese filling remains creamy without drying out.
FAQs
Can I use a different pasta shape for Ricotta & Parsley Paccheri Recipe?
Absolutely! While paccheri is ideal because it’s large and tubular, you can experiment with other pasta like rigatoni or large shells that can also hold fillings well.
Is it possible to make this dish vegetarian?
Yes, this recipe is naturally vegetarian. Just double-check your tomato sauce doesn’t contain meat or animal-based broths, and you’re good to go.
Can I prepare the filling in advance?
Definitely! The ricotta and parsley filling can be made a day ahead and refrigerated. This actually helps the flavors meld nicely. Just fill the pasta right before baking.
What can I use instead of ricotta if I can’t find it?
You can substitute ricotta with cottage cheese that’s been drained or blended for smoothness, or use a mild cream cheese. The texture will be slightly different but still delicious.
How do I make the tomato sauce from scratch?
To make a simple homemade tomato sauce, sauté garlic and onions in olive oil, add crushed tomatoes, salt, pepper, and a pinch of sugar, and simmer until thickened. Fresh basil stirred in at the end adds a wonderful touch.
Final Thoughts
This Ricotta & Parsley Paccheri Recipe is one of those dishes that feels like a warm hug on a plate. It’s approachable enough for weeknight dinners yet elegant enough for entertaining guests. Whether you’re a longtime fan of Italian cuisine or eager to try something new, this recipe is a guaranteed crowd-pleaser. So grab your apron, gather those simple ingredients, and treat yourself to a memorable meal that celebrates creamy, fresh flavors in every bite.
Print
Ricotta & Parsley Paccheri Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Ricotta & Parsley Paccheri is a delicious Italian baked pasta dish featuring large paccheri tubes stuffed with a creamy ricotta and fresh parsley mixture, layered with flavorful tomato sauce and baked to a golden bubbly perfection. This recipe is perfect for a comforting family meal and showcases simple ingredients that come together beautifully in the oven.
Ingredients
Pasta and Filling
- 500g paccheri pasta
- 250g ricotta cheese
- 1/2 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper, to taste
Sauce and Garnish
- 2 cups tomato sauce
- 1 tablespoon olive oil
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the stuffed paccheri.
- Cook the pasta: Boil salted water and cook the paccheri pasta according to the package instructions until al dente. Drain thoroughly and set the pasta aside to cool slightly.
- Prepare the filling: In a medium mixing bowl, combine the ricotta cheese, chopped fresh parsley, grated Parmesan cheese, and the beaten egg. Season the mixture with salt and pepper to taste and mix well until fully incorporated.
- Stuff the pasta: Using a spoon or a piping bag, carefully fill each cooked paccheri tube with the ricotta and parsley filling. Take care to fill all the tubes evenly.
- Arrange in baking dish: Spread a thin layer of tomato sauce evenly on the bottom of a large oven-safe baking dish. Next, arrange the stuffed paccheri in a single layer on top of the sauce.
- Add remaining sauce and oil: Pour the remaining tomato sauce over the arranged stuffed pasta and drizzle with olive oil to enhance flavor and moisture.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes to allow the flavors to meld and the filling to set.
- Finish baking uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the top is golden brown and the sauce is bubbling.
- Garnish and serve: Remove from the oven and optionally garnish with fresh basil leaves. Serve warm for the best experience.
Notes
- For an extra cheesy crust, sprinkle additional Parmesan on top before baking uncovered.
- Use fresh parsley for the best flavor, but you can substitute with dried parsley if necessary (use about one-third the amount).
- This dish can be prepared a day ahead and baked just before serving to save time.
- Ensure the paccheri tubes are not overcooked to prevent breaking during stuffing.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
