Description
Creamy Ricotta and Parsley Filled Paccheri is a delightful Italian pasta dish. Large paccheri tubes are stuffed with a smooth ricotta and fresh parsley mixture, then baked in marinara sauce. It’s a visually appealing and flavorful meal perfect for any occasion.
Ingredients
Scale
- 12 oz paccheri pasta
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh parsley, chopped
- 1 egg
- Salt and pepper, to taste
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil paccheri in salted water until al dente (about 8–10 minutes). Drain and set aside.
- In a bowl, mix ricotta cheese, Parmesan cheese, chopped parsley, egg, salt, and pepper.
- Fill each paccheri tube with the ricotta mixture using a spoon or piping bag.
- Heat olive oil in a skillet over medium heat. Add marinara sauce and simmer briefly.
- Spread a thin layer of marinara sauce in a baking dish. Arrange the stuffed paccheri on top.
- Pour the remaining marinara sauce over the paccheri.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 5–10 minutes until bubbly and golden.
- Garnish with fresh basil leaves before serving.
Notes
- For best results, use fresh, high-quality ricotta and parsley.
- Always taste and adjust seasoning of the filling before stuffing.
- Do not overcook the paccheri before baking.
- This dish can be prepared ahead of time and frozen for up to 3 months.
- Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A