If you’re searching for the ultimate in Italian comfort food, Ricotta Paccheri is about to become your new go-to dish. Imagine oversized pasta tubes, each lovingly packed with a creamy, herb-laced ricotta mixture, nestled upright in vibrant marinara, blanketed with melted cheese, and baked to bubbling perfection. This is a meal that manages to be both luxurious and approachable, with every bite showcasing that classic Italian combination of simplicity and big, satisfying flavors. Whether you’re gathering around the table for a cozy family dinner or celebrating with friends, Ricotta Paccheri delivers a slice of dolce vita straight to your kitchen.
Ingredients You’ll Need
The beauty of Ricotta Paccheri is how a handful of quality ingredients transform into pure comfort. Each component builds layers of flavor, creamy texture, and irresistible golden appeal—just the way Italian grandmothers intended!
- Paccheri Pasta: These giant, smooth tubes are the perfect canvas for stuffing and stand tall in the baking dish for a dramatic presentation.
- Olive Oil: A drizzle warms and softens the garlic, infusing the filling with Mediterranean richness.
- Garlic: Minced and sautéed, it brings aromatic depth and that essential Italian kick to the ricotta mixture.
- Ricotta Cheese: The star of the show, offering a creamy, mild filling that soaks up all the other flavors beautifully.
- Parmesan Cheese: Adds salty, nutty undertones and helps the filling set just right.
- Mozzarella Cheese: Melty and stretchy, this cheese tops things off with oozy, golden goodness.
- Egg: Acts as the glue that binds the ricotta mixture and ensures every bite is tender, not runny.
- Fresh Parsley: A handful of chopped green brightens up the filling and adds that unmistakable freshness.
- Nutmeg: Just a pinch makes the ricotta mixture sing, giving it subtle warmth and complexity.
- Salt and Black Pepper: Essential to bring out all the savory flavors without overpowering the delicate cheese.
- Marinara Sauce: Use your favorite homemade or store-bought sauce for a luscious, tangy base and topping.
- Fresh Basil (optional): Sprinkle on top before serving for a burst of color and fragrant lift.
How to Make Ricotta Paccheri
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C). Bring a big pot of salted water to a boil, then cook your paccheri just until they’re tender but still a little firm in the center—about 2 minutes less than the package says. This keeps them sturdy enough to stuff. Rinse under cold water to cool them off and prevent sticking, then set aside while you get the filling ready.
Step 2: Sauté the Garlic
In a skillet, heat the olive oil over medium. Toss in your minced garlic and sauté for just 30 seconds—until you can smell its magical aroma. Watch it closely so it doesn’t burn. Take the pan off the heat and let everything cool slightly before mixing it with the cheese.
Step 3: Mix the Ricotta Filling
Time for the creamy center! In a large bowl, combine the ricotta, Parmesan, mozzarella, beaten egg, chopped parsley, nutmeg, salt, black pepper, and your cooled sautéed garlic. Stir and fold until the mixture is smooth and well blended. You want a consistency that’s easy to pipe or spoon into those generous pasta tubes.
Step 4: Fill the Paccheri Tubes
Either spoon or pipe your ricotta mixture into each paccheri tube. For less mess, use a piping bag or even a sturdy zip-top bag with the corner snipped off. Gently fill each tube, careful not to split the pasta. This is a great step to entice kids or kitchen helpers into the action!
Step 5: Assemble and Bake
Spoon half a cup of marinara into the bottom of your baking dish, making a saucy bed. Stand the stuffed paccheri upright in the sauce, organizing them in snug rows so they don’t topple. Pour the remaining marinara over the top, ensuring each tube gets a little love. Cover tightly with foil and bake for 25 minutes, then uncover and bake for another 10 minutes. You’re looking for bubbling edges and a golden, slightly crisp cheese topping. Let the Ricotta Paccheri rest for five minutes (if you have the patience!) before serving, so the flavors settle and each tube lifts beautifully from the dish.
How to Serve Ricotta Paccheri
Garnishes
For that extra flourish, sprinkle generous ribbons of fresh basil over your hot Ricotta Paccheri before bringing it to the table. A rain of grated Parmesan never hurts either. If you’re feeling fancy, a drizzle of good olive oil just before serving adds gorgeous shine and a little peppery kick.
Side Dishes
Ricotta Paccheri is robust enough to shine as a main course, but pairing it with a crisp green salad tossed with lemony vinaigrette or some blistered green beans makes for a perfectly balanced meal. Don’t forget a warm basket of rustic bread to mop up every bit of saucy, cheesy goodness left in your dish!
Creative Ways to Present
If you want a restaurant-worthy look, try baking and serving individual portions in small gratin dishes. Another idea: drizzle each plate with a swirl of basil pesto or chili oil for a pop of color and unexpected flavor. Or arrange your Ricotta Paccheri in a spiral shape for a stunning “floral” effect, sure to impress guests before the first bite.
Make Ahead and Storage
Storing Leftovers
Any leftover Ricotta Paccheri can be transferred to an airtight container and popped in the fridge, where it’ll keep nicely for up to 3 days. The flavors actually mingle and deepen with a little rest, so don’t be shy about enjoying the leftovers for a second meal!
Freezing
Want to get ahead? Ricotta Paccheri freezes brilliantly. Just build the dish through assembly (before baking), cover tightly, and freeze for up to 2 months. When you’re ready, bake directly from frozen, adding 10–15 extra minutes to your bake time, until the center is piping hot and the top is beautifully browned.
Reheating
To reheat, place your leftovers in a baking dish, cover with foil, and warm in a 350°F oven until heated through—usually about 20 minutes. A microwave works in a pinch, but the oven preserves the best texture. If the pasta seems a little dry, add a splash of marinara over the top before reheating.
FAQs
Can I make Ricotta Paccheri ahead of time?
Absolutely! You can stuff and assemble the paccheri up to a day in advance, refrigerate tightly covered, and simply bake just before dinner. It’s a fantastic make-ahead meal for entertaining or a busy weeknight.
What if I can’t find paccheri pasta?
No worries! You can substitute giant rigatoni or even cannelloni tubes if paccheri isn’t available. The result is still a delicious, cheesy stuffed pasta bake that’s every bit as satisfying.
Can I add vegetables or meat to the filling?
Definitely. Chopped, sautéed spinach or cooked mushrooms blend in beautifully with the ricotta mixture. For meat lovers, add finely crumbled cooked sausage or browned ground beef for a heartier Ricotta Paccheri twist.
Is Ricotta Paccheri vegetarian?
This version is totally vegetarian (just be sure your cheeses are made with vegetarian rennet, if desired). For a vegan or dairy-free option, swap in your favorite plant-based cheeses and use a flax or egg substitute for binding.
Can I use store-bought marinara?
Store-bought marinara works perfectly for Ricotta Paccheri. For even more flavor, try stirring in a little chili flake or fresh herbs to personalize jarred sauce, or use a homemade version if you have extra time.
Final Thoughts
There’s something truly special about sharing a bubbling dish of Ricotta Paccheri—the way it brings people together and fills the kitchen with mouthwatering aromas. Give it a try, and you’ll see why it’s such a cherished Italian classic. I can’t wait for you to dig in and make this feel-good dinner part of your own family tradition!
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Creamy Onion Chicken Bake with Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and comforting recipe for Ricotta Paccheri, where large pasta tubes are filled with a flavorful mixture of ricotta cheese, herbs, and spices, baked to perfection in a savory marinara sauce.
Ingredients
Main Ingredients:
- 8 oz paccheri pasta
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 (15 oz) container ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 1 large egg
- 2 tbsp chopped fresh parsley
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 1½ cups marinara sauce (homemade or store-bought)
- fresh basil for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the pasta: Cook the paccheri pasta in salted boiling water, drain, and rinse. Set aside.
- Prepare the filling: Sauté garlic, mix ricotta, Parmesan, mozzarella, egg, parsley, nutmeg, salt, pepper, and garlic. Fill the paccheri tubes.
- Bake: Spread marinara sauce in a baking dish, arrange stuffed paccheri, cover with foil, and bake. Garnish with basil before serving.
Notes
- You can prepare and fill the pasta ahead of time.
- Add spinach or mushrooms for extra flavor.
- Try with arrabbiata sauce for a spicy kick.
Nutrition
- Serving Size: 6–8 stuffed paccheri
- Calories: 470
- Sugar: 5g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
