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
Scale
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
