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
