Creamy Ricotta Parsley Filled: Divine Stuffed Pasta

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Creamy Ricotta Parsley Filled paccheri has become my absolute go-to for a comforting yet elegant weeknight meal. I remember the first time I tried making it; I was intimidated by stuffing pasta, but the simple creamy ricotta and parsley filling came together so easily. The aroma of fresh parsley mingling with the rich marinara sauce as it bakes is truly divine. This dish is so satisfying, with the tender paccheri tubes holding that luscious, savory ricotta parsley cheese filling. It’s a taste of Italy right in your own kitchen, and I can’t wait for you to try this easy ricotta parsley filled recipe. Let’s get cooking!

Why You’ll Love This Creamy Ricotta Parsley Filled Paccheri

This dish is a winner for so many reasons! Get ready to add this to your regular rotation:

Incredibly Flavorful: The combination of fresh parsley, creamy ricotta, and savory Parmesan creates a delightful filling.
Impressive Presentation: Stuffed paccheri looks gourmet and is perfect for guests.
Easy to Make: Despite its elegant appearance, this ricotta parsley cheese stuffing is surprisingly simple to prepare.
Comfort Food Classic: It’s warm, cheesy, and baked in marinara sauce – pure comfort!
Versatile: This recipe works wonderfully as a main course or a hearty side dish.
Quick Prep: The creamy ricotta and parsley filling comes together in minutes.
Perfect for Meal Prep: You can assemble this dish ahead of time for a stress-free weeknight dinner.

Ingredients for Creamy Ricotta Parsley Filled Paccheri

Gather these simple ingredients for a truly delicious ricotta parsley stuffed pasta dish. The star is the creamy ricotta and parsley filling, which brings everything together beautifully.

12 oz paccheri pasta – choose good quality tubes that hold their shape
1 cup ricotta cheese – whole milk ricotta makes the best creamy texture
½ cup grated Parmesan cheese – for a salty, nutty depth
1 cup fresh parsley, chopped – use fresh for the best bright flavor
1 egg – acts as a binder for the filling
Salt and pepper, to taste – season your filling generously
2 cups marinara sauce – your favorite store-bought or homemade sauce
2 tablespoons olive oil – for sautéing the sauce
Fresh basil leaves, for garnish (optional) – adds a lovely fresh finish

How to Make Creamy Ricotta Parsley Filled Paccheri

Making this delightful dish is easier than you think! Follow these simple steps to create a truly memorable Italian meal. The aroma of the fresh parsley and ricotta filling is just the beginning of this culinary adventure. You’ll be amazed at how quickly this savory ricotta parsley filling comes together, making the whole process enjoyable.

Step 1: Prepare the Paccheri

First things first, let’s get that pasta ready. Bring a large pot of generously salted water to a rolling boil. Add your 12 oz paccheri pasta and cook according to package directions until it’s perfectly al dente – that means tender but still with a slight bite. We don’t want mushy pasta here! Once cooked, drain them carefully and set them aside. A gentle rinse with cool water can help prevent them from sticking together while you prepare the filling.

Step 2: Create the Creamy Ricotta Parsley Filling

Now for the star of the show: the filling! In a medium bowl, combine the 1 cup ricotta cheese, ½ cup grated Parmesan cheese, and 1 cup fresh parsley, chopped. Crack in the 1 egg, and season generously with salt and pepper to taste. I always give my filling a little taste test right here to make sure the flavors are just right before stuffing. This savory mixture is the heart of our ricotta parsley stuffed pasta.

Step 3: Stuff the Paccheri

This is where it gets fun! Take your cooked paccheri tubes and use a small spoon or a piping bag to carefully fill each one with the creamy ricotta and parsley filling. Don’t be shy – pack it in there! You want a generous amount of that delicious ricotta cheese and parsley stuffing in every bite. This step is crucial for getting that perfect balance of pasta and creamy filling in each mouthful of your ricotta parsley filled appetizer.

Step 4: Assemble and Bake

Preheat your oven to 375°F (190°C). Spread a thin layer of your favorite 2 cups marinara sauce in the bottom of a baking dish. Arrange the stuffed paccheri tubes snugly on top of the sauce. Pour the remaining marinara sauce evenly over the filled paccheri. Cover the dish tightly with foil – this traps the steam and helps everything cook through beautifully. Bake for 20 minutes, then remove the foil and bake for an additional 5–10 minutes, or until the sauce is bubbly and the top is lightly golden. The smell will tell you it’s ready!

Pro Tips for the Best Creamy Ricotta Parsley Filling

Want to elevate your stuffed paccheri? These little tricks make a big difference in creating the absolute best creamy ricotta parsley filling. Trust me, these tips come from years of kitchen experience and a few happy accidents!

Always use whole milk ricotta; the lower fat versions can be watery and lack creaminess.
Ensure your parsley is very finely chopped. I even like to give it a quick mince with a knife after chopping to release more flavor.
Don’t skip seasoning the filling! Taste and adjust salt and pepper before you start stuffing the paccheri.
A pinch of nutmeg in the filling adds a subtle warmth that pairs beautifully with ricotta and parsley.

What’s the secret to perfect creamy ricotta and parsley filling?

The real secret is using high-quality, whole milk ricotta and ensuring your parsley is fresh and finely minced. Gently mixing the ingredients, rather than beating them, preserves the delicate texture of the creamy ricotta and parsley filling.

Can I make Creamy Ricotta Parsley Filled Paccheri ahead of time?

Absolutely! You can prepare the entire dish, from stuffing the paccheri to assembling it in the baking dish with sauce, up to 24 hours in advance. Cover it tightly and refrigerate. If freezing, assemble unbaked, cover well, and freeze for up to 3 months. Thaw overnight in the fridge before baking, adding a few extra minutes to the covered baking time.

How do I avoid common mistakes with ricotta parsley stuffed pasta?

A common pitfall is overcooking the paccheri before stuffing, leading to mushy pasta. Cook them just until al dente. Another mistake is a bland filling; always taste and season generously. Lastly, ensure you don’t overbake after removing the foil, as this can dry out the filling.

Best Ways to Serve Creamy Ricotta Parsley Filled Paccheri

This delicious Creamy Ricotta Parsley Filled paccheri is a star on its own, but it also pairs wonderfully with a few simple additions. For a complete Italian feast, I love serving it alongside a crisp green salad dressed with a light vinaigrette. The freshness cuts through the richness of the pasta beautifully. You could also offer some crusty garlic bread to soak up any extra marinara sauce – always a crowd-pleaser! For a truly authentic experience, consider a side of steamed green beans with a hint of lemon. These simple pairings highlight the savory ricotta parsley cheese filling without overpowering it.

Nutrition Facts for Creamy Ricotta Parsley Filled Paccheri

Here’s a look at the estimated nutritional breakdown for one serving of this delightful creamy ricotta parsley filled dish. It’s a satisfying meal that balances flavor with good nutrition.

Calories: 450 kcal
Fat: 15g
Saturated Fat: N/A
Protein: N/A
Carbohydrates: N/A
Fiber: N/A
Sugar: N/A
Sodium: N/A

Nutritional values are estimates and may vary based on specific ingredients used in your ricotta parsley stuffed pasta.

How to Store and Reheat Creamy Ricotta Parsley Filled Paccheri

Don’t you hate when delicious leftovers go to waste? Thankfully, this creamy ricotta parsley filled paccheri stores and reheats beautifully, meaning you can enjoy its comforting flavors again. After baking, always let the dish cool down completely before storing. This is crucial for food safety and prevents condensation from making the pasta soggy. Once cooled, transfer any leftovers into an airtight container. You can keep this ricotta parsley stuffed pasta in the refrigerator for about 3–4 days. It’s perfect for quick lunches or another easy dinner.

Thinking even further ahead? You can freeze this dish too! Assemble the paccheri in a freezer-safe baking dish, cover it tightly with plastic wrap, then foil. Make sure it’s well-sealed to prevent freezer burn. This easy ricotta parsley stuffed dish can be frozen for up to 3 months. When you’re ready to reheat, thaw it overnight in the refrigerator. For reheating, cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 20–25 minutes, or until heated through. Remove the foil for the last 5–10 minutes to get it nice and bubbly again.

Frequently Asked Questions About Ricotta Parsley Stuffed Pasta

What is ricotta parsley filling made of?

The classic ricotta parsley filling is a simple yet delicious blend of creamy ricotta cheese, finely chopped fresh parsley, grated Parmesan cheese, and an egg to bind it all together. Seasonings like salt and pepper are essential for bringing out the best flavors in this savory ricotta parsley cheese filling.

Can I use dried parsley instead of fresh for the ricotta and parsley stuffing?

While fresh parsley is highly recommended for its vibrant flavor and color, you can use dried parsley in a pinch. Use about 1 tablespoon of dried parsley for every cup of fresh. Be aware that dried herbs have a more concentrated flavor, so you might want to start with a little less and add more to taste for your parsley ricotta cheese filling recipe.

How do I prevent the ricotta parsley cheese filling from being watery?

To ensure a thick and creamy filling, always use whole milk ricotta cheese. If your ricotta seems particularly wet, you can let it drain in a fine-mesh sieve lined with cheesecloth for about 30 minutes before mixing. This helps remove excess moisture for the perfect creamy ricotta and parsley filling.

What other herbs can I use with ricotta and parsley?

While parsley is the star, you can absolutely enhance your best herb ricotta filling! Chives, basil, or a touch of mint can add wonderful complexity. A tiny pinch of nutmeg also complements the creamy cheese and parsley stuffing beautifully.

Variations of Creamy Ricotta Parsley Filled Dish You Can Try

This versatile ricotta parsley stuffed pasta recipe is a fantastic base for all sorts of delicious twists! Don’t be afraid to experiment with these ideas to create your own signature dish.

Gluten-Free Delight: Easily make this a gluten-free meal by swapping the paccheri for gluten-free pasta tubes or even zucchini noodles. The creamy ricotta and parsley filling shines through no matter the vessel!
Spicy Kick: Add a pinch of red pepper flakes to the marinara sauce or directly into the savory ricotta parsley filling for a bit of heat. This adds a wonderful depth of flavor that complements the fresh herbs.
Veggie Boost: Mix finely chopped spinach or sautéed mushrooms into the ricotta mixture for added nutrients and flavor. This is a great way to incorporate more vegetables into your easy parsley ricotta stuffed dish.
Different Pasta Shapes: While paccheri is traditional, feel free to use manicotti, cannelloni, or even large shells for your ricotta and parsley cheese stuffing. Just adjust baking times as needed.