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Ricotta & Parsley Paccheri Recipe

Ricotta & Parsley Paccheri Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: admin
  • 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

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

  1. Cook Pasta: Boil paccheri until just under al dente, drain, and toss with olive oil.
  2. Prepare Filling: Mix ricotta, parsley, egg, Parmesan, garlic, salt, and pepper. Fill paccheri with mixture.
  3. Layer and Bake: Spread marinara in a dish, arrange paccheri, top with sauce, Parmesan. Bake covered, then uncovered.
  4. 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