Why You’ll Love This Recipe
This Ricotta & Parsley Paccheri dish is everything you could want in a pasta meal. It’s hearty, flavorful, and comforting, with large paccheri pasta tubes stuffed with a creamy ricotta filling. The fresh parsley adds brightness, while the baked tomato sauce and Parmesan create a perfect balance of savory goodness. This dish is simple to make, yet elegant enough for a special occasion. The light touch of fresh basil as a garnish adds a pop of color and flavor, making this a dish you’ll come back to again and again.
Ingredients
- 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
- 1 tablespoon olive oil
- 2 cups tomato sauce
- Fresh basil leaves (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C).
- Cook the paccheri pasta in salted boiling water according to the package instructions until al dente. Drain and set aside.
- In a medium bowl, combine the ricotta cheese, chopped parsley, grated Parmesan, and the beaten egg. Season with salt and pepper to taste.
- Fill each cooked paccheri pasta tube with the ricotta and parsley mixture using a spoon or piping bag.
- In a large oven-safe baking dish, spread a thin layer of tomato sauce on the bottom.
- Arrange the stuffed paccheri in a single layer over the tomato sauce.
- Top the stuffed pasta with the remaining tomato sauce and drizzle with olive oil.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Garnish with fresh basil leaves, if desired, and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Herbs: You can substitute the parsley with fresh basil or spinach for a different flavor.
- Creamier filling: For a richer texture, add a bit of heavy cream to the ricotta filling.
- Meat: Add ground beef or sausage to the tomato sauce for a heartier option.
- Vegan version: Use a dairy-free ricotta and vegan cheese to make this dish suitable for those on a plant-based diet.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also reheat in the microwave, though the texture may be slightly different.
FAQs
1. Can I use a different type of pasta for this recipe?
Yes, you can use a different type of large pasta such as jumbo shells or cannelloni. Just make sure to adjust the cooking time accordingly.
2. Can I freeze this dish?
Yes, you can freeze the assembled dish before baking. Just cover it well and store it in the freezer for up to 3 months. When ready to bake, let it thaw in the fridge overnight, then bake as directed.
3. Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it does not contain any meat. It’s perfect for a vegetarian meal or dinner party.
4. Can I add meat to the filling?
Absolutely! Ground beef, sausage, or chicken can be added to the ricotta filling for extra protein and flavor.
5. Can I make this dish ahead of time?
Yes, you can prepare the dish up to the point of baking, then refrigerate it for up to 24 hours before baking. Just bake it for a few extra minutes if it’s cold from the fridge.
6. Can I use store-bought tomato sauce?
Yes, using store-bought tomato sauce is a quick and convenient option. Look for a high-quality brand with simple ingredients for the best flavor.
7. What type of cheese can I use instead of Parmesan?
Pecorino Romano or Grana Padano are great alternatives to Parmesan and will add a slightly different flavor to the dish.
8. How can I make this dish spicier?
You can add red pepper flakes to the tomato sauce or sprinkle them on top before serving for a spicy kick.
9. Can I make the ricotta mixture ahead of time?
Yes, the ricotta filling can be prepared a day ahead of time and stored in the refrigerator. Just be sure to bring it to room temperature before filling the pasta.
Conclusion
Ricotta & Parsley Paccheri is a delightful Italian dish that combines comfort and elegance in one. With creamy ricotta, fresh parsley, and tender pasta tubes, it’s sure to become a favorite in your household. Whether you stick with the classic recipe or add your own twist, it’s a versatile dish that will satisfy your cravings for a hearty, flavorful meal. Enjoy!
Ricotta & Parsley Paccheri
- 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 dish that combines the creamy richness of ricotta cheese with the fresh taste of parsley, baked in a savory tomato sauce, and topped with Parmesan and fresh basil.
Ingredients
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
1 tablespoon olive oil
2 cups tomato sauce
Fresh basil leaves (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the paccheri pasta in salted boiling water according to the package instructions until al dente. Drain and set aside.
- In a medium bowl, combine the ricotta cheese, chopped parsley, grated Parmesan, and the beaten egg. Season with salt and pepper to taste.
- Fill each cooked paccheri pasta tube with the ricotta and parsley mixture using a spoon or piping bag.
- In a large oven-safe baking dish, spread a thin layer of tomato sauce on the bottom.
- Arrange the stuffed paccheri in a single layer over the tomato sauce.
- Top the stuffed pasta with the remaining tomato sauce and drizzle with olive oil.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Garnish with fresh basil leaves, if desired, and serve warm.
Notes
Herbs: You can substitute the parsley with fresh basil or spinach for a different flavor.
For a creamier filling, add a bit of heavy cream to the ricotta mixture.
For a heartier version, add ground beef or sausage to the tomato sauce.
For a vegan version, use dairy-free ricotta and vegan cheese.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
