If you are looking for a dish that combines creamy textures with fresh herbaceous brightness, the Ricotta & Parsley Paccheri Recipe is about to become your new favorite. This comforting baked pasta features pillowy paccheri tubes generously stuffed with a luscious ricotta and parsley filling, all smothered in tangy tomato sauce and baked until bubbly and golden. It’s a celebration of simple ingredients working together beautifully—perfect for a cozy dinner or impressing guests with minimal fuss.
Ingredients You’ll Need
This recipe only calls for straightforward, familiar ingredients, but each one plays a vital role in building layers of flavor and texture. From creamy ricotta to fresh parsley, every component ensures this dish tastes vibrant and comforting at the same time.
- 500g paccheri pasta: These large pasta tubes are perfect for stuffing, holding plenty of the delicious filling inside.
- 250g ricotta cheese: The creamy, mild base of the filling gives a rich and smooth texture.
- 1/2 cup fresh parsley, chopped: Adds a fresh, herbal brightness that balances the richness.
- 1/4 cup grated Parmesan cheese: Provides a nutty umami punch to elevate the filling’s flavor.
- 1 egg, beaten: Helps bind the filling together so it stays intact when baked.
- Salt and pepper, to taste: Essential seasoning to bring all the flavors to life.
- 1 tablespoon olive oil: Adds a fruity richness and helps the top brown beautifully.
- 2 cups tomato sauce: A vibrant, tangy base that contrasts beautifully with the creamy filling.
- Fresh basil leaves (optional, for garnish): Adds a pop of color and sweet, aromatic flavor as a finishing touch.
How to Make Ricotta & Parsley Paccheri Recipe
Step 1: Prepare the pasta
Begin by bringing a large pot of salted water to a boil. Cook the paccheri pasta until al dente, following the package instructions carefully. Once done, drain the pasta and set it aside to cool slightly. This step ensures your pasta tubes are perfectly tender yet sturdy enough to hold the filling.
Step 2: Make the ricotta and parsley filling
In a medium bowl, combine the ricotta cheese with the freshly chopped parsley, grated Parmesan, and the beaten egg. Season the mixture well with salt and pepper. Stir until all ingredients are fully blended, creating a creamy and herb-infused filling that will make every bite delightful.
Step 3: Stuff the paccheri
Using a spoon or a piping bag, gently fill each cooked paccheri tube with the ricotta and parsley mixture. Take your time to fill the tubes completely, as this is what makes the dish so satisfyingly rich and flavorful once baked.
Step 4: Assemble the dish
Spread a thin layer of tomato sauce evenly over the bottom of a large oven-safe baking dish. Arrange the stuffed paccheri in a single layer over the sauce. Then spoon the remaining tomato sauce on top of the pasta tubes, making sure each one is nicely covered. Drizzle the olive oil over to enhance the flavor and encourage golden browning.
Step 5: Bake to perfection
Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Afterward, remove the foil and bake for an additional 10 minutes. This final step lets the top develop a lovely golden crust while the filling sets perfectly inside.
Step 6: Garnish and serve
Once baked, let the dish rest briefly before garnishing with fresh basil leaves if desired. Serve the Ricotta & Parsley Paccheri Recipe warm for the ultimate comfort food experience.
How to Serve Ricotta & Parsley Paccheri Recipe
Garnishes
Fresh basil is an excellent choice for garnish, adding a delicate herbal aroma and vibrant green color that makes the dish look as appetizing as it tastes. You might also sprinkle a little extra grated Parmesan for an extra cheesy finish that guests will adore.
Side Dishes
This stuffed paccheri pairs beautifully with a crisp green salad dressed with a light vinaigrette—think arugula or mixed greens to cut through the richness. For a heartier accompaniment, roasted vegetables like zucchini or bell peppers bring sweetness and texture that complement the main.
Creative Ways to Present
For a special occasion, plate the paccheri tubes individually on a long serving platter, drizzling some extra tomato sauce artistically around. Alternatively, serve it straight from the baking dish family-style so everyone can scoop out their favorite bites, creating a warm, communal vibe at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Ricotta & Parsley Paccheri keeps well when stored in an airtight container in the refrigerator for up to 3 days. Its flavors actually meld and deepen overnight, making it a perfect dish to enjoy the next day.
Freezing
To freeze, assemble the stuffed paccheri as directed but do not bake. Wrap the baking dish tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, bake from frozen, adding extra time to ensure it’s thoroughly heated.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to maintain the texture and prevent the pasta from becoming mushy. Microwaving is an option, but the oven will keep the sauce bubbling and the top perfectly tender.
FAQs
Can I use other cheeses in the filling?
Absolutely! While ricotta is classic, you can mix in some mascarpone for added creaminess or substitute Pecorino Romano for a sharper, saltier twist. Just be mindful of salt levels if you switch cheeses.
Is paccheri essential for this recipe?
Paccheri are ideal because of their large size and tubular shape, but if unavailable, jumbo rigatoni or cannelloni can work well. The key is to have large pasta tubes that can hold the filling securely.
Can I make this dish vegetarian?
This Ricotta & Parsley Paccheri Recipe is already vegetarian, as it contains no meat. For a vegan alternative, consider using vegan ricotta-style cheese and a flaxseed egg substitute to mimic the binding effect of egg.
How do I avoid the pasta tubes breaking while stuffing?
Make sure the pasta is cooked just al dente and handle gently. Using a piping bag makes stuffing easier and minimizes the risk of tearing. Resist overfilling to prevent breakage during baking.
Can I prepare this dish ahead of time?
Yes! You can prepare the stuffed pasta ahead and refrigerate covered for up to 24 hours before baking. This makes it very convenient for busy days or entertaining guests without stress.
Final Thoughts
There’s something heartwarming about a dish that manages to feel both elegant and comfortingly familiar, and the Ricotta & Parsley Paccheri Recipe fits that bill perfectly. Filled with creamy cheese, fresh herbs, and baked in rich tomato sauce, it’s a dish that brings people together and invites seconds. I hope you give this recipe a try soon, so you too can enjoy a little slice of cozy Italian magic at your own table.
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Ricotta & Parsley Paccheri Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Ricotta & Parsley Paccheri is a delightful baked pasta dish featuring large paccheri tubes stuffed with a creamy ricotta, Parmesan, and fresh parsley mixture. Baked in savory tomato sauce and finished with olive oil and fresh basil, it offers a comforting and flavorful meal perfect for any occasion.
Ingredients
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 and Garnish
- 2 cups tomato sauce
- 1 tablespoon olive oil
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled pasta dish.
- Cook Pasta: Boil the paccheri in salted water according to package directions until just al dente. Drain thoroughly and set aside to cool slightly for handling.
- Prepare Filling: In a medium bowl, combine ricotta cheese, chopped parsley, grated Parmesan, and beaten egg. Season the mixture with salt and pepper to taste, mixing well until smooth and creamy.
- Stuff Pasta: Using a spoon or piping bag, carefully fill each cooked paccheri tube with the ricotta and parsley mixture, ensuring each tube is fully stuffed.
- Assemble Dish: Spread a thin layer of tomato sauce at 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 arranged pasta and drizzle with olive oil evenly over the top.
- Bake Covered: Cover the baking 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 bake uncovered for an additional 10 minutes until the sauce is bubbly and the top is golden brown.
- Garnish and Serve: Garnish with fresh basil leaves if desired, then serve the paccheri warm for a delicious and comforting meal.
Notes
- Ensure the pasta is cooked al dente to maintain shape during stuffing and baking.
- You can substitute the ricotta with cottage cheese for a different texture.
- For a richer flavor, add a pinch of nutmeg to the ricotta filling.
- Leftover baked paccheri can be refrigerated and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
