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
Scale
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.
