There’s beauty in simplicity, and this Ricotta & Parsley Paccheri is proof. Imagine wide, tubular pasta filled with creamy ricotta, fresh parsley, and just enough seasoning to let each ingredient shine. It’s comfort food that feels elegant—perfect for a cozy night in or an easy dish that impresses at dinner.
With every bite, you get the delicate creaminess of ricotta balanced by the brightness of parsley and the satisfying bite of al dente paccheri. It’s a minimalist masterpiece that proves you don’t need a long list of ingredients to make something truly delicious.
Why You’ll Love Ricotta & Parsley Paccheri
This dish is everything we love about Italian cooking—simple, fresh, and comforting. Here’s why it’s a keeper:
- Elegant Yet Easy: Looks gourmet, takes minimal effort.
- Budget-Friendly: Few ingredients, big flavor.
- Customizable: Add lemon zest, chili flakes, or a drizzle of olive oil.
- Vegetarian: A perfect meat-free option that’s still hearty.
- Fast: From stovetop to table in under 30 minutes.
Ingredients in Ricotta & Parsley Paccheri
This recipe uses pantry basics and a few fresh ingredients:
- Paccheri Pasta: Big, tube-shaped pasta that holds filling beautifully.
- Ricotta Cheese: Creamy, slightly sweet, and perfect for stuffing.
- Fresh Parsley: Brightens the filling with a fresh, herbal kick.
- Parmesan Cheese: Adds umami and a bit of saltiness.
- Garlic: Adds depth and aroma.
- Olive Oil: For sautéing and drizzling.
- Salt & Pepper: Simple seasoning to bring everything together.
(Note: Full ingredient list and exact measurements are available in the recipe card below.)
Instructions
Let’s break it down:
1. Prep the Pasta
Bring a large pot of salted water to a boil. Cook paccheri until al dente. Drain and toss with a little olive oil to prevent sticking.
2. Make the Filling
In a bowl, mix ricotta, chopped parsley, grated Parmesan, minced garlic, salt, and pepper. Stir until creamy and well combined.
3. Fill the Paccheri
Using a piping bag or small spoon, gently fill each tube of paccheri with the ricotta mixture.
4. Arrange & Heat
Place stuffed paccheri in a baking dish. Drizzle with olive oil or spoon over a light tomato sauce or bechamel (optional). Warm in a 350°F (175°C) oven for 10–15 minutes.
5. Garnish & Serve
Top with more parsley and Parmesan before serving. Optional: a drizzle of olive oil or a sprinkle of red pepper flakes.
Nutrition Facts
Servings: 4
Calories per serving: 400
(put them as notes)
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
(put them as notes)
How to Serve Ricotta & Parsley Paccheri
- Pair with a simple green salad with lemon vinaigrette.
- Serve alongside roasted vegetables like zucchini or eggplant.
- Accompany with crusty bread to scoop up every last bite.
- A glass of dry white wine like Pinot Grigio complements it beautifully.
- Finish with a light dessert like lemon sorbet or fresh berries.
Additional Tips
- Use whole milk ricotta for creamier texture.
- Drain ricotta if it’s too watery to avoid soggy pasta.
- Add lemon zest to the filling for brightness.
- Don’t overcook the paccheri—it will continue cooking in the oven.
- Try a tomato or béchamel layer for extra richness.
- Add spinach to the filling for extra greens.
- Make ahead: Fill and refrigerate, then bake when ready.
- Use a piping bag for neater stuffing.
- Sprinkle with breadcrumbs for a crispy topping.
- Double the recipe for a crowd—it scales well.
FAQ’s
1. Can I use another type of pasta?
Yes! Cannelloni or jumbo shells work well too.
2. Can I make it ahead of time?
Absolutely. Fill the pasta, cover, and refrigerate up to 24 hours before baking.
3. Can I freeze this dish?
Yes, freeze after assembling. Bake from frozen, adding a few extra minutes.
4. What if I don’t have fresh parsley?
Dried parsley can work in a pinch, but use less.
5. Is it okay to skip the garlic?
Sure, but garlic adds a lovely depth to the filling.
6. Can I add meat to the filling?
Definitely—try cooked ground sausage or prosciutto bits.
7. What kind of ricotta should I use?
Whole milk ricotta is ideal. Avoid “light” versions for best texture.
8. Can I make this gluten-free?
Yes—use gluten-free pasta and make sure your cheese is gluten-free too.
9. Do I need to bake it?
Baking helps meld the flavors, but you can serve it without baking if the pasta and filling are warm.
10. Can I use store-bought tomato sauce?
Yes! A light marinara works beautifully with this recipe.
Conclusion
Ricotta & Parsley Paccheri is proof that less is more. With a short list of wholesome ingredients and just a bit of care, you can create a dish that’s satisfying, flavorful, and totally fuss-free. Whether it’s a quick weeknight meal or a centerpiece for a vegetarian dinner party, this recipe always delivers.
Print
Ricotta & Parsley Paccheri
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and flavorful Italian pasta dish featuring large paccheri stuffed with a creamy ricotta and parsley mixture, topped with a simple tomato sauce.
Ingredients
- 12 oz paccheri pasta
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 egg
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cups crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C) and bring a large pot of salted water to a boil.
- Cook paccheri pasta according to package instructions, drain, and set aside to cool slightly.
- In a bowl, combine ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Mix well to form the filling.
- Stuff each paccheri pasta tube with the ricotta mixture using a spoon or piping bag.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- Add crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
- Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange the stuffed paccheri in the dish, then pour the remaining tomato sauce over the pasta.
- Cover with foil and bake for 20–25 minutes, until heated through and bubbly.
- Remove from the oven, garnish with fresh basil, and serve warm.
Notes
- You can add a bit of mozzarella or provolone cheese to the ricotta filling for extra creaminess.
- For a richer sauce, substitute half of the crushed tomatoes with tomato passata or marinara sauce.
- Leftovers can be stored in the fridge for 2–3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg