If you’re looking for a comforting, yet elegant pasta dish that’s bursting with fresh flavors and creamy goodness, the Ricotta & Parsley Paccheri Recipe is an absolute must-try. This recipe combines the smooth richness of ricotta cheese with the vibrant brightness of fresh parsley, all wrapped inside large paccheri pasta tubes and baked in a luscious tomato sauce. It’s the perfect dish to share with friends or family that feels special without taking all day to prepare.
Ingredients You’ll Need
These ingredients are delightfully straightforward but each one plays a crucial role in crafting the perfect balance of flavors and textures. From the creamy ricotta to the aromatic parsley and tangy tomato sauce, every component adds something unique to this dish.
- 500g paccheri pasta: The large, tube-shaped pasta is perfect for holding the ricotta and parsley filling.
- 250g ricotta cheese: Offers a creamy, mild flavor that melts beautifully when baked.
- 1/2 cup fresh parsley, chopped: Adds a vibrant, herbaceous note and lovely green flecks throughout the filling.
- 1/4 cup grated Parmesan cheese: Brings a sharp, salty punch to balance the mild ricotta.
- 1 egg, beaten: Acts as a binder to keep the filling creamy but firm.
- Salt and pepper, to taste: Essential seasonings to enhance all the flavors.
- 1 tablespoon olive oil: Adds richness and helps brown the tomato sauce topping.
- 2 cups tomato sauce: A bright, rich base for baking that keeps the paccheri moist and flavorful.
- Fresh basil leaves (optional, for garnish): A fragrant finishing touch that adds a pop of color and freshness.
How to Make Ricotta & Parsley Paccheri Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the paccheri pasta until just al dente. You want the pasta tubes soft enough to bite through easily but still sturdy enough to hold the filling without breaking. Drain the pasta carefully and set it aside to cool slightly.
Step 2: Make the Ricotta & Parsley Filling
In a medium bowl, combine the ricotta cheese, freshly chopped parsley, grated Parmesan, and the beaten egg. Season this mixture generously with salt and pepper. The egg will help bind the filling, while the parsley brings in a fresh note that brightens the creamy ricotta. Mix until smooth and well combined, creating a luscious filling that will be the star of the dish.
Step 3: Stuff the Paccheri
Using a spoon or a piping bag, carefully fill each paccheri tube with your ricotta and parsley mixture. Filling the tubes is such a satisfying step because you see each piece transform from simple pasta to a little bundle of deliciousness. Make sure not to overfill to prevent any spillage during baking.
Step 4: Assemble and Bake
Spread a thin layer of tomato sauce on the bottom of a large oven-safe baking dish. Arrange the filled paccheri in a single layer over the sauce. Then spoon the remaining tomato sauce over the stuffed pasta and drizzle with olive oil for added richness and a beautiful finish. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes until the top is golden and bubbly.
How to Serve Ricotta & Parsley Paccheri Recipe
Garnishes
A few fresh basil leaves scattered on top just before serving add a lovely burst of herbal aroma and vibrant green color that complements the dish perfectly. You can also sprinkle a little extra Parmesan cheese for an added salty finish.
Side Dishes
This paccheri pairs wonderfully with a crisp green salad or roasted vegetables to balance the creamy richness of the pasta. A simple lemon vinaigrette on your salad will echo the freshness of the parsley and lift the entire meal.
Creative Ways to Present
For a charming presentation, serve the paccheri family-style in the baking dish at the table, letting everyone dig in with gusto. Alternatively, plate individual servings with a drizzle of extra virgin olive oil and a sprinkle of microgreens for a restaurant-quality look that’s easy to achieve at home.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further the next day, making for a delicious second meal.
Freezing
You can freeze leftover stuffed paccheri by placing them in a freezer-safe container. Freeze for up to 2 months. To avoid mushiness, it’s best to freeze before baking and bake directly from frozen, adding a little extra cooking time.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Cover with foil to prevent the pasta from drying out. If you’re short on time, reheating gently in the microwave also works well.
FAQs
Can I use other types of pasta in this Ricotta & Parsley Paccheri Recipe?
While paccheri is ideal because of its large tube shape that holds the filling perfectly, you can substitute with other large tubular pasta like cannelloni or large rigatoni. Just make sure they’re cooked al dente and sturdy enough to be stuffed.
Is there a vegetarian option for the filling?
This Ricotta & Parsley Paccheri Recipe is already vegetarian since it doesn’t contain meat. Just ensure your tomato sauce and Parmesan cheese (or a vegetarian substitute) suit your dietary preferences.
Can I prepare the filling in advance?
Absolutely! The ricotta and parsley filling can be made a day ahead and refrigerated. Just bring it back to room temperature before stuffing the pasta to make the process easier.
What if I don’t have fresh parsley on hand?
Fresh parsley is highly recommended for its bright flavor, but you can use other fresh herbs like basil or cilantro if you want to experiment. Dried parsley won’t deliver the same freshness and vibrancy.
Can I make this dish gluten-free?
Yes, simply swap out the paccheri pasta for a gluten-free tubular pasta alternative. Make sure the tomato sauce and other ingredients you use are also gluten-free for a safe and delicious meal.
Final Thoughts
This Ricotta & Parsley Paccheri Recipe is one of those dishes that feels like a warm hug on a plate. It offers an inviting mix of creamy, fresh, and tangy flavors that everyone seems to adore. Whether you’re cooking for a cozy night in or impressing guests at dinner, give this recipe a try—you won’t regret adding it to your favorite pasta repertoire.
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Ricotta & Parsley Paccheri Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This delightful Ricotta & Parsley Paccheri recipe features large tubular pasta filled with a creamy mixture of ricotta cheese, fresh parsley, Parmesan, and egg, baked in a rich tomato sauce until golden and bubbly. Perfect for a comforting family dinner, this dish is both flavorful and easy to prepare.
Ingredients
Pasta
- 500g paccheri pasta
Filling
- 250g ricotta cheese
- 1/2 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper, to taste
Sauce & Topping
- 2 cups tomato sauce
- 1 tablespoon olive oil
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the stuffed pasta.
- Cook Pasta: Boil the paccheri pasta in salted water according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare Filling: In a medium bowl, mix together the ricotta cheese, chopped parsley, grated Parmesan, and beaten egg. Season the mixture with salt and pepper to your taste.
- Stuff Pasta: Carefully fill each cooked paccheri tube with the ricotta and parsley filling using a spoon or piping bag for easier handling.
- Assemble Dish: Spread a thin layer of tomato sauce on the bottom of a large oven-safe baking dish. Arrange the stuffed paccheri in a single layer over the sauce.
- Add Sauce and Oil: Pour the remaining tomato sauce over the stuffed pasta and drizzle evenly with olive oil for a rich finish.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Garnish with fresh basil leaves if desired. Serve the Ricotta & Parsley Paccheri warm for the best flavor and texture.
Notes
- Be sure not to overcook the pasta; al dente texture will hold up better during baking.
- Using a piping bag can make stuffing the paccheri faster and cleaner.
- You can prepare the filling a day ahead and store it covered in the refrigerator.
- Leftovers reheat well covered in the oven or microwave.
- For a richer filling, add a bit of grated nutmeg or substitute part of the ricotta with mascarpone cheese.
