Ricotta & Parsley Paccheri is the kind of comforting Italian dish you’ll crave again and again: plump pasta tubes filled to the brim with creamy ricotta cheese and fresh parsley, all baked in a blanket of marinara, then finished with a crown of golden cheese. This recipe delivers the joy of cheesy, herby pasta with minimal fuss and maximum flavor, perfect for cozy Sunday dinners or impressing your favorite guests.
Ingredients You’ll Need
The beauty of Ricotta & Parsley Paccheri lies in its handful of ingredients—simple, but each one contributes something essential. Every element adds color, texture, and that unmistakably Italian flavor to the final dish, so choose fresh, quality items when you can!
- Paccheri pasta: Big hollow tubes that are seriously satisfying to stuff and ideal for holding all that delicious filling.
- Whole milk ricotta cheese: Creamy and mild, ricotta is the star of the show, giving the filling its signature softness.
- Fresh parsley (finely chopped): Brightens the filling with its clean herbal note and adds a pop of color throughout.
- Large egg: Helps bind the ricotta and parsley mixture so it stays beautifully creamy but holds its shape after baking.
- Grated Parmesan cheese: Brings a boost of savory, nutty depth and helps the filling develop a lovely crust.
- Garlic clove (minced): Infuses the cheese mixture with fragrant, unmistakable Italian flavor.
- Salt: Essential for seasoning every layer—don’t skip or skimp!
- Black pepper: Rounds out the flavor with just a touch of warmth.
- Marinara sauce: Whether homemade or store-bought, this classic tomato sauce ties all the flavors together and keeps the paccheri deliciously saucy.
- Olive oil: Prevents the cooked paccheri from sticking together and adds a subtle richness.
- Additional Parmesan and parsley for garnish: A final sprinkling brightens up both the flavor and the look of your beautiful baked pasta.
How to Make Ricotta & Parsley Paccheri
Step 1: Cook the Paccheri
Bring a large pot of salted water to a rolling boil. Drop in the paccheri and cook them until just under al dente—about two minutes less than the package says. This gives them enough structure to stuff without the pasta getting soggy in the oven. Once they’re done, drain immediately and toss gently with olive oil so they don’t stick together as you prep the filling.
Step 2: Prepare the Cheesy Filling
Grab a mixing bowl and combine the ricotta, finely chopped parsley, egg, grated Parmesan, minced garlic, salt, and black pepper. Mix everything together until smooth and homogenous; you want the parsley flecked evenly throughout. This filling is the heart of Ricotta & Parsley Paccheri—soft, herby, and full of flavor.
Step 3: Fill the Paccheri Tubes
Use a piping bag, or snip the corner from a sturdy zip-top bag, to neatly fill each paccheri tube with your ricotta mixture. This step is oddly satisfying—like filling little edible envelopes! Don’t overstuff, but make sure every piece is snugly packed, so each bite is creamy and rich.
Step 4: Assemble for Baking
Spoon about a cup of marinara sauce into the bottom of a baking dish, spreading it out evenly. Arrange your stuffed paccheri in the dish, either upright or side by side; choose whichever suits your dish size and your mood! Pour the rest of the marinara sauce over the top, making sure every piece is brushed with sauce. Sprinkle generously with more Parmesan for that irresistible gratinéed top.
Step 5: Bake to Bubbly Perfection
Cover the baking dish with foil and slide it into a preheated 375°F (190°C) oven. Bake for 25 minutes, then remove the foil and bake another 10 minutes until the sauce is bubbling and bits of the cheese turn golden brown. The aroma in your kitchen right now? Utterly irresistible.
Step 6: Finish and Serve
Take your Ricotta & Parsley Paccheri out of the oven and let it rest for a moment—it’ll be piping hot! Just before serving, shower generously with chopped parsley and extra Parmesan. Every plate looks beautiful, and each bite is layered with flavor, color, and creamy, pillowy cheese.
How to Serve Ricotta & Parsley Paccheri
Garnishes
Nothing completes Ricotta & Parsley Paccheri like a flourish of fresh, bright green parsley and a snowfall of finely grated Parmesan. The parsley sharpens the presentation and lifts the dish’s aroma, while the extra Parmesan adds a savory finish.
Side Dishes
This baked pasta is hearty on its own, but it shines beside crisp green salads dressed with lemon or a simple vinaigrette. For a classic Italian touch, serve with warm, crusty bread to soak up the bubbling marinara sauce. Roasted vegetables or a plate of marinated olives make wonderful companions, too.
Creative Ways to Present
Bring out the big, impressive platter and let everyone dig in family-style—it’s relaxed and festive, and always encourages seconds. For dinner parties, plate individual paccheri in little clusters, drizzled with extra sauce and sprinkled with fresh herbs for a restaurant-worthy effect. Or, bake in individual ramekins for the ultimate personal touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Ricotta & Parsley Paccheri (lucky you!), transfer it to an airtight container and keep it refrigerated. It’ll stay fresh for up to three days, and tastes just as comforting after a gentle reheat.
Freezing
This is a freezer-friendly wonder. Assemble the paccheri (skip baking), cover the dish tightly with wrap and foil, then freeze for up to two months. When you’re ready to bake, thaw overnight in the refrigerator and bake as usual, adding a few extra minutes if it’s still a bit chilled.
Reheating
Reheat portions of Ricotta & Parsley Paccheri, covered with foil, in a 350°F (175°C) oven until warmed through—about 20 minutes if straight from the fridge. For a speedier fix, the microwave works too; just use medium power and cover to avoid drying out.
FAQs
Can I substitute manicotti or another pasta for paccheri?
Absolutely. Manicotti or even jumbo shells can be used if paccheri isn’t available. The key is to choose a large, hollow pasta that can hold plenty of creamy filling.
Is it possible to make Ricotta & Parsley Paccheri gluten free?
Yes! Look for gluten-free paccheri or substitute with a similar gluten-free pasta shape. Everything else in the recipe is naturally gluten free, so the swap is simple and seamless.
Can I add meat or vegetables to the filling?
You sure can. Sautéed spinach, cooked mushrooms, or even cooked Italian sausage can be folded into the ricotta mixture. Just be sure to finely chop any add-ins so everything fits nicely into the pasta tubes.
How do I keep the filling from leaking out?
To minimize leaks, avoid overfilling the tubes and nestle them closely in the baking dish. The sauce added over and around helps seal everything in while baking, so the filling stays put.
Can I use part-skim ricotta instead of whole milk?
Yes, but whole milk ricotta gives a much creamier, richer texture to the paccheri. If using part-skim, you might want to add a tablespoon of mascarpone or a little shredded mozzarella, as noted in the recipe notes, for a similar luscious effect.
Final Thoughts
If you’re craving comfort food with a big helping of Italian flair, Ricotta & Parsley Paccheri is the answer. It feels special but isn’t fussy; each cheesy forkful is the very definition of satisfying. Gather your ingredients and give it a try—I can’t wait to hear how you make it your own!
Print
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
Indulge in a delightful Italian culinary experience with this recipe for Ricotta & Parsley Paccheri. These stuffed pasta tubes are filled with a creamy ricotta mixture, baked to perfection, and served with a flavorful marinara sauce.
Ingredients
Pasta:
- 12 oz paccheri pasta
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
Additional:
- 2 cups marinara sauce (homemade or store-bought)
- 1 tablespoon olive oil
- Additional Parmesan and parsley for garnish
Instructions
- Cook Pasta: Boil paccheri until just under al dente, drain, and toss with olive oil.
- Prepare Filling: Mix ricotta, parsley, egg, Parmesan, garlic, salt, and pepper. Fill paccheri with mixture.
- Layer and Bake: Spread marinara in a dish, arrange paccheri, top with sauce, Parmesan. Bake covered, then uncovered.
- Garnish and Serve: Sprinkle with parsley and Parmesan before serving.
Notes
- For a richer filling, consider adding mascarpone or shredded mozzarella.
- Enhance texture with sautéed spinach or chopped mushrooms.
Nutrition
- Serving Size: 1 portion
- Calories: 465
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
