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Vegetarian, Italy

Ricotta stuffed paccheri with tomato sauce and salad

Ricotta stuffed paccheri are large pasta tubes filled with a ricotta, parmesan and basil mixture, then baked under tomato sauce. For 4 people, it takes 55 minutes and a medium skill level, at about €2.80 per person. The trick is undercooking the pasta before stuffing it so it finishes cooking in the oven without tearing.

Tonight, big paccheri stuffed with ricotta and parmesan, baked in tomato sauce, with a fresh salad on the side.

Ricotta stuffed paccheri with tomato sauce and salad
Total time
55 min
Difficulty
Medium
Cost per person
€2.80
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Paccheri are wide, short pasta tubes, sturdy enough to stuff without falling apart. Once filled with creamy ricotta seasoned with parmesan and basil, then covered in tomato sauce and baked, they turn soft and melting inside with a lightly golden top. It's a generous dish that feels satisfying without being heavy, the kind of simple Italian bake that never goes out of style.

This is a great recipe for a Sunday when you have a bit of time, or for having people over without stress since everything can be prepped ahead and finished in the oven. Kids usually love the soft texture and mild taste of the ricotta, and the side salad adds just enough freshness. It also makes a solid vegetarian meal that works for the whole table.

The ingredients

4 people

Pantry

  • Paccherioften in the pantry 300 g
  • Tomato passataoften in the pantry 500 g
  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch
  • Nutmegoften in the pantry 1 pinch

Dairy

  • Ricotta 350 g
  • Grated parmesan 60 g
  • Egg 1

Fruits and vegetables

  • Basil 8 leaves
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the paccheri 3 minutes less than the package says, drain them and spread them out on a tray. 8 min

    Don't stack them, they'll stick together and tear.

  2. Mix the ricotta, half the parmesan, the egg, the sliced basil, the nutmeg, salt and pepper.

    Use a piping bag or a small spoon, the filling goes in more easily.

  3. Stuff each paccheri with the ricotta mixture using a spoon or a piping bag.

    Fill from one end while tapping gently, the filling settles without leaving gaps.

  4. Spread a layer of tomato sauce in a baking dish, arrange the paccheri snugly, cover with sauce and sprinkle with parmesan.

    Cover the pasta well with sauce, any exposed parts will dry out.

  5. Bake at 200°C and serve with the salad dressed with oil, vinegar, salt and pepper. 25 min

    The paccheri are ready when the sauce is bubbling and the top is golden.

Our tips to get it right

  • Drain the ricotta well before mixing, too much moisture makes the filling runny and it leaks out of the pasta.
  • Use a piping bag without a tip, or a zip bag with one corner snipped off, it's much faster than a spoon for filling 300g of paccheri.
  • Pick a baking dish just large enough to hold the paccheri snugly against each other, they hold their shape better while baking and the sauce doesn't dry out too fast.

The variations

  • Swap the ricotta for well drained cottage cheese or fresh curd cheese for a slightly lighter filling.
  • Stir cooked, squeezed spinach into the filling for a greener version that's still vegetarian.
  • For a faster version, stuff the paccheri with a simple ricotta and parmesan filling without the egg or basil, and use a pre seasoned tomato sauce.

What to serve it with

  • Crusty bread for the sauce
  • A glass of red grape juice
  • Sparkling water with lemon

Storage

Stuffed paccheri keep for 2 to 3 days in the fridge in a sealed container. They freeze well once baked, thaw in the fridge before reheating in the oven. Reheat covered at 180°C for about 15 minutes so the filling turns soft again without drying out the pasta.

Questions about this dish

Can you make ricotta stuffed paccheri ahead of time?

Yes, you can stuff them and arrange them in the dish with the sauce the day before, then keep them in the fridge. Let the dish sit out a bit before baking and add a few extra minutes of cooking time.

Can you replace the ricotta with another cheese?

You can use cottage cheese, well drained fresh curd cheese, or a mix of fresh cheese and shredded mozzarella. The result will be a bit firmer but still soft.

Why undercook the paccheri before stuffing them?

The pasta finishes cooking in the oven in the sauce, so if you cook it fully beforehand, it turns too soft and tears when you try to stuff or serve it.

How do you adapt this recipe for young kids?

You can cut the paccheri in half lengthwise before serving to make them easier to eat. The mild ricotta filling is usually a hit, even with picky eaters.

How long does it take to make ricotta stuffed paccheri with tomato sauce and a side salad?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in ricotta stuffed paccheri with tomato sauce and a side salad?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does ricotta stuffed paccheri with tomato sauce and a side salad cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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