If you crave true Italian comfort food, Ricotta Paccheri absolutely belongs on your table. Tender tubes of pasta are generously filled with creamy ricotta and a trio of cheeses, then nestled beneath a blanket of aromatic tomato sauce and baked to bubbling, golden perfection. Every bite is a celebration of contrast—soft and silky cheese, bold basil, and a hearty pasta bite—making this dish as satisfying for busy weeknights as it is for cozy gatherings. You’ll fall in love with how simple ingredients join forces to create something utterly memorable and soul-satisfying.
Ingredients You’ll Need
Ricotta Paccheri is simply divine and blissfully uncomplicated. Each ingredient here isn’t just for show—every one brings its own magic, from a robust base to velvety filling, and the tiniest touches that finish the dish with color and freshness.
- Paccheri Pasta (12 ounces): These large, tube-shaped noodles are ideal for stuffing and soaking up all the cheesy, saucy goodness.
- Olive Oil (2 tablespoons): Adds richness to the sauce, helping garlic and onion bloom with flavor.
- Garlic Cloves (3, minced): Essential for that deep, warm aroma that makes any Italian dish irresistible.
- Small Onion (finely chopped): Brings sweetness and body to your tomato sauce for delicious depth.
- Crushed Tomatoes (1 can, 15 ounces): Give your sauce that classic, slightly tangy tomato backbone.
- Dried Oregano (1 teaspoon): A cornerstone herb, lending a distinctly Mediterranean perfume.
- Red Pepper Flakes (1/2 teaspoon, optional): For a subtle gentle heat—totally up to your spice preference.
- Salt (1/2 teaspoon): Enhances every flavor, making each bite pop.
- Black Pepper (1/4 teaspoon): Adds balance and a touch of sharpness.
- Ricotta Cheese (1 1/2 cups): The creamy, fresh heart of the filling—light yet decadent.
- Grated Parmesan Cheese (1/2 cup): Sharp, nutty, and salty, it intensifies the cheese layer.
- Shredded Mozzarella Cheese (1/2 cup): For that essential ooey-gooey melt in every forkful.
- Fresh Basil (1/4 cup, chopped): Sweet, fragrant, and a must for a burst of color and flavor on top.
- Extra Parmesan and Basil: The finale that makes Ricotta Paccheri sing with freshness and a touch of luxury.
How to Make Ricotta Paccheri
Step 1: Cook the Paccheri Pasta
Bring a large pot of salted water to a boil and add your paccheri. Cook just until al dente—these big tubes should still have some bite, so they hold up to the filling and baking. Before draining, scoop out half a cup of the pasta water—this starchy liquid is a sauce-saver if you want a silkier finish later. Drain the pasta well and set aside to cool slightly so you can handle it easily when stuffing.
Step 2: Prepare the Tomato Sauce
Heat olive oil in a large skillet over medium. Add the minced garlic and finely chopped onion, sautéing for around 3–4 minutes until they soften and grow fragrant. Stir in your crushed tomatoes, dried oregano, salt, black pepper, and a pinch of red pepper flakes if you like a little heat. Simmer for 10 minutes, stirring occasionally, until the sauce thickens into a rich backdrop for the paccheri.
Step 3: Mix the Ricotta Filling
In a mixing bowl, combine your ricotta cheese, grated Parmesan, and shredded mozzarella. Give it a generous stir until everything is well blended—what you want is a smooth, creamy filling that spoon or pipes easily but still holds its shape inside each pasta tube. If you want to amp up the flavors, now’s the perfect time to fold in sautéed spinach or a sprinkle of lemon zest.
Step 4: Fill and Arrange the Paccheri
Gently stuff each paccheri tube with the ricotta mixture. You can use a piping bag for speed and tidiness, but a small spoon works just as well with a little patience. Arrange the stuffed pasta in a single layer inside a baking dish so they snuggle together, but don’t pack them too tightly—a little space allows that luscious sauce to creep in between.
Step 5: Assemble and Bake
Pour the tomato sauce over the arranged paccheri, making sure every tube gets a generous coating. Sprinkle extra mozzarella across the top if you can’t resist that cheesy baked crown. Bake everything at 375°F (190°C) for 20 minutes, or until the top is bubbling, golden, and irresistible. The aroma will have everyone gathering in the kitchen long before it’s out of the oven!
Step 6: Finish and Serve
Out of the oven, give your Ricotta Paccheri plenty of fresh basil and a dusting of extra Parmesan. The basil’s brightness and the nutty, salty cheese are the final touches that bring the whole dish together and make each bite feel special.
How to Serve Ricotta Paccheri
Garnishes
For a showstopper finish, scatter ribboned fresh basil and a generous snowfall of Parmesan right before serving. A drizzle of high-quality olive oil or a twist of freshly cracked black pepper creates an extra-sensory finish that feels restaurant worthy.
Side Dishes
Ricotta Paccheri pairs beautifully with a crisp mixed green salad tossed in lemony vinaigrette to cut through the creamy richness. Want more? Serve freshly baked garlic bread or a citrusy fennel salad—these accents add crunch and zing that round out the meal.
Creative Ways to Present
For an elegant twist, serve individual portions in small cast-iron skillets or gratin dishes. Or line the stuffed paccheri upright, side by side, in a deep square pan for a stunning “honeycomb” display. If you’re feeling playful, nestle each tube in a bed of spinach and top with microgreens for a modern, colorful look.
Make Ahead and Storage
Storing Leftovers
Leftover Ricotta Paccheri is a true lunch hero! Simply cover your baking dish or transfer to an airtight container once cooled—store in the refrigerator for up to three days. The flavors deepen overnight, making it even better the next day.
Freezing
Yes, you can freeze Ricotta Paccheri. For best results, freeze before baking: assemble the dish, wrap tightly in plastic and foil, and freeze for up to two months. Thaw in the refrigerator overnight before baking as directed. If already baked, freeze individual portions in airtight containers, then thaw before reheating.
Reheating
To reheat, cover your paccheri with foil and bake at 350°F (175°C) until heated through, about 20 minutes. For smaller portions, the microwave works fine—just cover to keep the moisture in. Add a splash of reserved pasta water or extra tomato sauce if the dish seems dry after chilling.
FAQs
Can I use a different pasta if I can’t find paccheri?
Absolutely! Rigatoni or even large shells make a lovely substitute if paccheri isn’t available. Just ensure they’re big enough to hold a spoonful of that delicious ricotta filling.
Is there a way to make Ricotta Paccheri gluten-free?
You can! Look for high-quality gluten-free paccheri or rigatoni at specialty stores or online. The filling and sauce are already gluten-free, so the swap is seamless and just as tasty.
Can I add meat to the filling?
Sure thing—stir in cooked Italian sausage, ground beef, or even shredded rotisserie chicken into the ricotta mix for a heartier version of Ricotta Paccheri. It’s a great way to customize for meat-lovers.
What’s the best way to stuff the paccheri?
A piping bag fitted with a large nozzle makes the job easier and less messy, but don’t worry if you don’t have one. A small spoon (or even your fingers) will get the filling in nicely—just don’t overstuff, to keep the pasta tubes intact.
Can I prepare Ricotta Paccheri ahead of time?
Yes! Assemble the entire dish, cover, and refrigerate up to a day in advance. Bake it just before serving for a stress-free dinner or party—it actually enhances the flavor and texture, making the meal even more impressive.
Final Thoughts
Ricotta Paccheri is pure Italian comfort, elegant enough for guests but so simple and soul-nourishing that you’ll want it in regular weeknight rotation. I can’t wait for you to try it—your family and friends are in for a treat!
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Ricotta Paccheri Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy a delightful and comforting Italian dish with this Ricotta Paccheri recipe. Large paccheri pasta tubes are stuffed with a creamy ricotta mixture, baked to perfection, and finished with a flavorful tomato sauce. A cheesy and satisfying meal for pasta lovers!
Ingredients
Paccheri Pasta:
12 ounces paccheri pasta
Tomato Sauce:
2 tablespoons olive oil, 3 garlic cloves (minced), 1 small onion (finely chopped), 1 can (15 ounces) crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes (optional), 1/2 teaspoon salt, 1/4 teaspoon black pepper
Ricotta Filling:
1 1/2 cups ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup fresh basil (chopped)
Extra Parmesan and basil for garnish
Instructions
- Cook Paccheri Pasta: Boil paccheri pasta until al dente. Reserve pasta water.
- Prepare Tomato Sauce: Sauté garlic and onion, add crushed tomatoes, oregano, red pepper, salt, and pepper. Simmer.
- Make Ricotta Filling: Combine ricotta, Parmesan, mozzarella, and basil.
- Stuff and Bake: Fill pasta with ricotta mixture, top with sauce, bake at 375°F for 20 minutes.
- Finish and Serve: Garnish with basil and Parmesan.
Notes
- You can prepare this dish ahead of time and refrigerate it before baking.
- For added flavor, stir sautéed spinach into the ricotta mixture.
- This recipe works well with rigatoni if paccheri is not available.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course, Pasta
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 485
- Sugar: 7 g
- Sodium: 610 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 65 mg
