If you are looking for a pasta dish that feels like a warm hug in every bite, you simply must try this Ricotta & Parsley Paccheri Recipe. This Italian-inspired marvel combines pillowy paccheri pasta tubes stuffed with a creamy, vibrant filling made from fresh ricotta cheese and fragrant parsley. The marriage of these simple yet bold flavors baked under a bubbling marinara sauce makes each mouthful unforgettable. It’s comfort food elevated with elegance, perfect for any occasion when you want to impress with minimal fuss but maximum love.
Ingredients You’ll Need
Every ingredient in this Ricotta & Parsley Paccheri Recipe plays an essential role, whether it’s adding creaminess, freshness, or a burst of flavor. These straightforward ingredients come together beautifully to create layers of texture and taste that will delight your senses.
- 12 oz paccheri pasta: Large, tube-shaped pasta perfect for holding the luscious ricotta filling.
- 1 ½ cups whole milk ricotta cheese: The creamy base for a rich and tender filling that melts in your mouth.
- 1 cup finely chopped fresh parsley: Adds a fresh, slightly peppery brightness that lifts the whole dish.
- 1 large egg: Binds the ricotta filling together for a silky texture that stays put while baking.
- ½ cup grated Parmesan cheese: Brings a salty, nutty depth both inside the filling and sprinkled on top.
- 1 garlic clove minced: Infuses the filling with a subtle kick and savory aroma.
- ½ teaspoon salt: Enhances all the natural flavors of this comfort dish.
- ¼ teaspoon black pepper: Adds a gentle warmth and contrast.
- 2 cups marinara sauce (homemade or store-bought): The tangy, savory sauce that ties everything together and keeps the pasta moist.
- 1 tablespoon olive oil: Prevents sticking and adds a fruity richness.
- Additional Parmesan and parsley for garnish: To finish with a fresh and cheesy flourish.
How to Make Ricotta & Parsley Paccheri Recipe
Step 1: Preparing the Pasta
Bring a large pot of salted water to a rolling boil, then add the paccheri pasta. Cook it just under al dente—about 2 minutes less than the package instructions—so it holds its shape during baking. Drain the pasta carefully and toss it immediately with a splash of olive oil to prevent sticking. This step ensures your paccheri tubes stay perfectly tender but firm enough to hold the luscious stuffing.
Step 2: Creating the Ricotta Filling
In a mixing bowl, combine the whole milk ricotta, finely chopped parsley, egg, grated Parmesan, minced garlic, salt, and black pepper. Stir until everything is thoroughly mixed into one creamy, flavorful mixture. This filling is the star of the show—its freshness and richness provide the heartwarming essence that defines this Ricotta & Parsley Paccheri Recipe.
Step 3: Filling the Paccheri Tubes
Transfer your ricotta filling into a piping bag or a zip-top bag with a corner snipped off for easy control. Carefully fill each paccheri tube, making sure they’re packed generously but without bursting. The filled paccheri are now ready to be nestled into the baking dish.
Step 4: Assembling the Dish
Preheat your oven to 375°F (190°C). Spread one cup of marinara sauce evenly across the bottom of a baking dish to create a flavorful base. Arrange the filled paccheri upright or side-by-side over the sauce. Then, pour the remaining marinara sauce over the top and finish with a generous sprinkle of Parmesan cheese. Cover the dish with foil to lock in moisture while baking.
Step 5: Baking to Perfection
Bake covered for 25 minutes, allowing the flavors to marry and the filling to set. Then remove the foil and continue baking for another 10 minutes to develop a lovely golden, bubbling top. This finishing step adds texture and a delicious caramelized touch that turns this Ricotta & Parsley Paccheri Recipe into an irresistible masterpiece.
How to Serve Ricotta & Parsley Paccheri Recipe
Garnishes
Before serving, sprinkle the dish with extra freshly grated Parmesan and a handful of chopped fresh parsley. These simple garnishes elevate the dish by adding a burst of color, a fresh herbaceous note, and a salty finish that invites everyone to dig in.
Side Dishes
This paccheri pairs beautifully with a crisp green salad tossed in a light vinaigrette or some roasted seasonal vegetables. Both sides add a refreshing contrast to the richness of the ricotta filling, balancing your plate perfectly.
Creative Ways to Present
For an eye-catching presentation, try arranging the filled paccheri standing upright in the baking dish as described or layer them in a spiral pattern for a stunning effect. Serve individual portions with a drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes for a touch of heat and elegance.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Ricotta & Parsley Paccheri Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often intensify after resting, making leftovers just as delightful as the first serving.
Freezing
This dish freezes beautifully. To freeze, let it cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. When you want to enjoy it again, thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently in a preheated 350°F oven, covered with foil to prevent drying out, for about 15-20 minutes or until warmed through. A microwave option works too; just cover the plate and heat on medium power in short bursts to preserve texture.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While paccheri is ideal for stuffing because of its size, you can substitute with other large tube pasta like manicotti or cannelloni. Just adjust cooking times slightly to keep them al dente.
Is it necessary to use whole milk ricotta?
Whole milk ricotta brings creaminess and richness that light or part-skim versions might lack, but you can use them if preferred. Just be aware the filling might be a bit less luscious.
Can I prepare the filling ahead of time?
Yes! The ricotta and parsley filling can be mixed and stored in the refrigerator for up to 24 hours before filling the pasta. This makes your cooking process smoother and faster on the day you plan to bake.
Can I make this recipe vegan or dairy-free?
To adapt this recipe, substitute ricotta with a vegan cheese alternative and use dairy-free Parmesan. Also consider using flaxseed or a commercial egg replacer instead of the egg. Keep in mind the flavor and texture will differ, but it will still be tasty!
What can I add to the filling for extra flavor or texture?
For added richness, try folding in a bit of mascarpone or shredded mozzarella. For texture, sautéed spinach, mushrooms, or nuts like toasted pine nuts are fantastic options that complement the ricotta and parsley beautifully.
Final Thoughts
There’s something incredibly satisfying about making this Ricotta & Parsley Paccheri Recipe that feels both indulgent and wholesome. It’s perfect for cozy dinners, sharing with loved ones, or elevating an ordinary weeknight meal into something special. Don’t hesitate to try it out and add your own personal twists—you’ll soon see why this dish becomes a comforting classic in any kitchen.
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Ricotta & Parsley Paccheri Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Ricotta & Parsley Paccheri is a delicious Italian baked pasta dish featuring large paccheri tubes stuffed with a creamy ricotta and parsley mixture, topped with marinara sauce and Parmesan cheese. This comforting main course combines fresh herbs and cheeses for a flavorful, vegetarian-friendly meal perfect for any occasion.
Ingredients
For the Pasta and Sauce
- 12 oz paccheri pasta
- 2 cups marinara sauce (homemade or store-bought)
- 1 tablespoon olive oil
- Additional Parmesan cheese for garnish
- Additional fresh parsley for garnish
For the Ricotta Filling
- 1 ½ cups whole milk ricotta cheese
- 1 cup finely chopped fresh parsley
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the paccheri pasta and cook until just under al dente, about 2 minutes less than the package instructions suggest. Drain the pasta and toss with a little olive oil to prevent sticking.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed pasta.
- Prepare Ricotta Filling: In a mixing bowl, combine the ricotta cheese, finely chopped parsley, large egg, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix thoroughly until well combined to ensure a creamy and flavorful filling.
- Stuff the Paccheri: Spoon the ricotta mixture into a piping bag or a zip-top bag with a corner snipped off. Carefully fill each paccheri tube with the ricotta mixture, making sure to fill them completely.
- Assemble the Dish: Spread 1 cup of marinara sauce evenly over the bottom of a baking dish. Arrange the filled paccheri tubes upright or laid side-by-side in the dish. Pour the remaining marinara sauce over the stuffed pasta and sprinkle with additional grated Parmesan cheese.
- Bake Covered: Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes to allow the flavors to meld and the filling to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 minutes, until the sauce is bubbly and the top is slightly golden.
- Garnish and Serve: Once baked, garnish the paccheri with extra fresh parsley and Parmesan cheese. Serve warm and enjoy this rich and comforting pasta dish.
Notes
- For a richer filling, add mascarpone or shredded mozzarella cheese to the ricotta mixture.
- Incorporate sautéed spinach or finely chopped cooked mushrooms into the filling for added texture and flavor.
- Make sure to undercook the pasta slightly so it finishes cooking perfectly in the oven without becoming mushy.
- You can prepare the dish in advance and bake it just before serving for convenience.
