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
Units
Scale
- 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