Ricotta Paccheri Recipe
Ricotta Paccheri is the ultimate comfort food—a luscious Italian baked pasta dish that’s just as impressive served at a family celebration as it is for a cozy night in. Each oversized pasta tube is lovingly filled with creamy ricotta, bright basil, and sharp Parmigiano-Reggiano, then nestled in a rich tomato sauce and baked until bubbly and golden. This is the kind of recipe that turns a simple dinner into an occasion, brimming with flavor and Italian charm. Whether you’re after a vegetarian crowd-pleaser or just want something irresistibly cheesy and satisfying, Ricotta Paccheri is one recipe you’ll come back to again and again.
Ingredients You’ll Need
This Ricotta Paccheri recipe keeps things blissfully simple, shining a spotlight on top-quality ingredients. Each component plays a vital role—from the velvety ricotta to aromatic basil and the punchy tomato sauce, every bite balances creamy, tangy, and herbaceous notes.
- Paccheri pasta tubes (16): Their large size makes them perfect for stuffing—try to find a sturdy Italian brand for best results.
- Fresh ricotta cheese (400 g, drained if watery): Opt for whole-milk ricotta for the creamiest texture and richest flavor.
- Parmigiano-Reggiano cheese (50 g, grated): Adds a savory, nutty boost to both the filling and the golden topping.
- Fresh basil leaves (2 tablespoons, chopped): Basil’s bright, peppery freshness really wakes up the cheese filling.
- Tomato passata or crushed tomatoes (500 g): Choose the highest-quality you can find for a naturally sweet, vibrant sauce.
- Garlic cloves (2, minced): Sautéing garlic infuses the sauce with aromatic depth.
- Extra-virgin olive oil (3 tablespoons): A good, fruity olive oil brings richness to the sauce.
- Red pepper flakes (1/4 teaspoon, optional): A pinch adds gentle heat—skip or adjust to your taste.
- Kosher salt (1 teaspoon): Seasons both the filling and the sauce perfectly.
- Black pepper (1/2 teaspoon): Rounds out all the flavors with subtle warmth.
How to Make Ricotta Paccheri
Step 1: Boil the Paccheri
Bring a large pot of salted water to a rolling boil, then add the paccheri tubes. Give them a gentle stir so they don’t stick. Cook for 2 minutes less than the package directions indicate—the pasta will finish cooking in the oven. Drain and rinse the paccheri under cold water to stop the cooking process and keep them firm enough to stuff without tearing.
Step 2: Prepare the Ricotta Filling
In a medium bowl, combine the fresh ricotta, half of the grated Parmigiano-Reggiano, chopped basil, kosher salt, and black pepper. Mix until the filling is creamy and well blended. For an extra pop of freshness, you can stir in a little lemon zest or some sautéed spinach if you like. The mixture should be rich, smooth, and flecked with green basil.
Step 3: Make the Tomato Sauce
Heat the extra-virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute, until just fragrant—be careful not to let it burn. Pour in the tomato passata or crushed tomatoes, toss in the red pepper flakes if you’re using them, and simmer the sauce for around 10 minutes. It should thicken slightly and develop a sweet, concentrated flavor. Taste for salt and adjust as needed.
Step 4: Assemble the Paccheri
Ladle a thin layer of tomato sauce over the bottom of a baking dish to prevent sticking. Using a small spoon or a piping bag, carefully fill each pacchero with the ricotta mixture, making sure they’re generously but not over-stuffed. Arrange them upright in the dish so the filling doesn’t spill out—packing them snugly side by side works best.
Step 5: Top and Bake
Spoon the remaining tomato sauce evenly over the stuffed paccheri and sprinkle the rest of the Parmigiano-Reggiano on top. Bake uncovered in a preheated 350°F (180°C) oven for 10 to 15 minutes. The sauce will bubble, the cheese will melt, and your kitchen will smell like a rustic Italian trattoria. Once everything is hot and gooey, pull the dish from the oven and let it rest a couple minutes before serving.
How to Serve Ricotta Paccheri
Garnishes
For a final flourish, sprinkle fresh basil leaves or a handful of chopped Italian parsley over your Ricotta Paccheri right before serving. For a touch of luxury, add a light drizzle of extra-virgin olive oil or a dusting of extra Parmigiano. If you love a little zing, a few grinds of black pepper or some lemon zest on top work like magic.
Side Dishes
Ricotta Paccheri is rich and satisfying on its own, but it also pairs beautifully with a crisp green salad dressed with lemon vinaigrette, roasted vegetables, or garlicky sautéed spinach. A loaf of crusty bread is almost essential to soak up any extra tomato sauce. For a heartier feast, offer a platter of marinated olives or grilled artichokes on the side.
Creative Ways to Present
If you want to make a real statement, serve Ricotta Paccheri in individual mini baking dishes or even in oven-proof mugs for single servings. For family-style dining, arrange the paccheri in a decorative pattern before baking—try spirals or concentric circles for a fun twist. You can even top with a scattering of toasted pine nuts or breadcrumbs for added crunch and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and refrigerate within two hours of baking. Ricotta Paccheri keeps beautifully for up to three days in the fridge, and the flavors deepen as they rest, making next-day lunches truly special.
Freezing
To freeze, let your Ricotta Paccheri cool completely. Place individual portions or the whole batch in a freezer-safe container or wrap tightly in foil and plastic wrap. Freeze for up to one month. Thaw overnight in the fridge before reheating for best texture.
Reheating
For the best results, reheat Ricotta Paccheri in a 350°F (180°C) oven, covered, until hot throughout (typically 15 to 20 minutes). If reheating from frozen, allow it to thaw first. If you’re in a hurry, you can microwave individual portions, but the sauce may dry out a bit—adding a splash of water or extra tomato sauce helps restore its creaminess.
FAQs
Can I use a different pasta instead of paccheri?
Absolutely! While paccheri’s size is perfect for stuffing, you can substitute with rigatoni or jumbo shells. Just be sure to adjust the filling technique and baking time as needed.
What if I can’t find fresh ricotta?
Good-quality store-bought ricotta works fine, but always drain it in a fine mesh sieve or cheesecloth if it’s watery. For an extra-smooth texture, whip the ricotta with a fork before filling the paccheri.
Is Ricotta Paccheri gluten-free?
By default, this recipe uses traditional wheat pasta, but you can definitely try it with gluten-free paccheri or shells. Ensure all other ingredients (like Parmigiano) are gluten-free if you’re cooking for someone with celiac or a gluten sensitivity.
Can I make Ricotta Paccheri ahead of time?
Yes! You can assemble the dish (filled and sauced) a day ahead and refrigerate it, tightly covered. Bake just before serving, adding a few extra minutes if it’s coming straight from the fridge.
What’s the best way to fill the paccheri without making a mess?
A piping bag is your best friend for neatly filling each tube, but a sturdy zip-top bag with the corner snipped off works just as well. If all else fails, a small spoon does the trick—just be gentle so the pasta doesn’t split.
Final Thoughts
I truly can’t wait for you to experience the magic of Ricotta Paccheri in your own kitchen. It’s an Italian classic that feels both comforting and celebratory—a dish that always wins smiles and second helpings. Don’t be shy about making it your own and, most of all, have fun with every gooey, cheesy, basil-perfumed forkful. Buon appetito!
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Ricotta Paccheri Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Ricotta Paccheri is a delightful Italian dish featuring large pasta tubes filled with a creamy ricotta mixture, baked to perfection with a flavorful tomato sauce. This recipe combines the richness of ricotta and Parmigiano cheeses with the brightness of fresh basil, making it a satisfying and comforting main course.
Ingredients
Pasta:
- 16 paccheri pasta tubes
Filling:
- 400 g fresh ricotta cheese (drained if watery)
- 50 g grated Parmigiano-Reggiano cheese
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Sauce:
- 500 g tomato passata or crushed tomatoes
- 2 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat oven and cook pasta: Preheat oven to 350°F (180°C). Boil pasta until slightly undercooked, then drain and rinse.
- Prepare filling: Mix ricotta, Parmigiano, basil, salt, and pepper in a bowl.
- Make sauce: Sauté garlic in olive oil, then add passata and simmer.
- Assemble: Fill pasta with ricotta mixture, place in baking dish with sauce, top with Parmigiano.
- Bake: Bake for 10–15 minutes until heated through and cheese is melted.
- Serve: Enjoy hot!
Notes
- Enhance the ricotta filling with lemon zest.
- For a richer dish, add sautéed spinach to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 stuffed paccheri with sauce
- Calories: 550
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 60 mg
