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
Scale
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.
