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
Scale
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