Picture this: a plate full of luscious paccheri, each one generously stuffed with a creamy ricotta and parsley filling, all smothered in a rich, velvety tomato, butter, and sage sauce. Sounds like a dream, right? Well, it’s about to become your reality. This dish is pure comfort food, but with a little extra magic. The tender pasta, the savory filling, and the fragrant sauce combine to create a dish that will transport you straight to the heart of Italy. Trust me, once you try this, it’s going to be a new favorite.
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Why You’ll Love Ricotta-and-Parsley-Filled Paccheri Baked with a Tomato, Butter, and Sage Sauce
This isn’t just your typical pasta—this is an experience. From the moment you take your first bite, the combination of flavors and textures will have you hooked. Here’s why it’s so special:
Versatile: Whether you’re making it for a cozy weeknight dinner or a special occasion, this dish fits perfectly into any setting. It’s elegant enough for a dinner party but comforting enough for a casual family meal.
Budget-Friendly: You don’t need expensive or hard-to-find ingredients to make this. It’s made with simple pantry staples and fresh, affordable produce.
Quick and Easy: Despite the rich, decadent flavors, this recipe is surprisingly straightforward. With just a few simple steps, you’ll have a show-stopping dish on the table.
Customizable: Feel free to switch up the herbs or add a sprinkle of grated cheese on top. You can even make it more decadent with a touch of cream in the sauce. It’s all about what suits your tastes.
Crowd-Pleasing: This dish is perfect for sharing. It’s one of those recipes that everyone will ask for the recipe after they’ve tasted it, so be ready to share the love.
Ingredients
Here’s what you need to create this flavorful masterpiece. Trust me, these ingredients come together to create something truly magical.
Paccheri Pasta: The star of this dish. These large, tube-shaped pasta pieces are perfect for holding onto that creamy ricotta filling and sauce.
Ricotta Cheese: The creamy, slightly sweet cheese that makes the filling so indulgent and rich. Paired with parsley, it becomes the perfect contrast to the tangy tomato sauce.
Parsley: Fresh parsley adds brightness and a burst of flavor that balances the richness of the ricotta.
Tomatoes: The base of the sauce. You’ll want ripe, juicy tomatoes that can simmer down into a rich, flavorful sauce.
Butter: Adds richness and depth to the sauce, making it silky smooth and slightly sweet.
Fresh Sage: The herb that brings the sauce to life. Its earthy, aromatic flavor adds warmth and complexity.
Garlic: A bit of garlic in the sauce for that savory base that ties everything together.
Olive Oil: A little olive oil to sauté the garlic and sage, adding a subtle layer of flavor.
Parmesan Cheese: A generous sprinkle of Parmesan on top for extra richness and a savory finish.
Salt and Pepper: Essential for seasoning, enhancing the natural flavors of the ingredients.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through the steps to create this decadent dish:
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures that everything bakes evenly and gets that perfect golden finish.
Cook the Paccheri: Bring a large pot of salted water to a boil and cook the paccheri until just al dente, about 8-10 minutes. Drain and set aside. Be careful not to overcook them; they’ll cook a little more in the oven.
Make the Ricotta Filling: In a mixing bowl, combine the ricotta cheese with freshly chopped parsley. Season with salt and pepper to taste, and mix until smooth and well combined.
Stuff the Paccheri: Carefully stuff each paccheri with the ricotta and parsley mixture. Don’t overstuff, but make sure each piece is generously filled.
Make the Sauce: In a large skillet, heat olive oil over medium heat. Add the garlic and fresh sage, sautéing until fragrant—about 1-2 minutes. Add the chopped tomatoes, season with salt and pepper, and let them simmer for about 10 minutes, allowing the sauce to thicken slightly. Stir in the butter until it melts into the sauce, making it silky smooth.
Assemble the Dish: Spread a thin layer of the tomato sauce in the bottom of a baking dish. Place the stuffed paccheri on top of the sauce. Once the pasta is arranged, pour the rest of the sauce over the top, making sure the pasta is well coated.
Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Serve and Enjoy: Remove from the oven and sprinkle with grated Parmesan cheese. Serve hot and enjoy the creamy, savory, herb-infused deliciousness.
Nutrition Facts
Servings: 4
Calories per serving: 400
Preparation Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
How to Serve Ricotta-and-Parsley-Filled Paccheri Baked with a Tomato, Butter, and Sage Sauce
This dish pairs wonderfully with a variety of sides and accompaniments. Here are a few serving suggestions to elevate your meal:
Crisp Green Salad: Pair it with a fresh, light salad to balance the richness of the pasta. A simple vinaigrette will add a nice contrast to the savory flavors.
Garlic Bread: Warm, buttery garlic bread is always a win, perfect for soaking up any leftover sauce.
Roasted Vegetables: Roasted vegetables like zucchini, eggplant, or bell peppers add color and a fresh, light touch to the meal.
Baked Parmesan Crisps: Serve these on the side for a bit of crunch and extra cheesy goodness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: You can prepare the ricotta filling and sauce in advance to save time. Just assemble everything before baking and refrigerate until you’re ready to cook.
Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat or a dash of nutmeg to the ricotta filling for a warm, comforting flavor.
Dietary Adjustments: For a lighter version, swap out the butter for olive oil and use part-skim ricotta. You can also add some spinach or sautéed mushrooms to the filling for extra flavor.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain the pasta’s texture.
Double the Batch: This recipe freezes beautifully, so consider making a double batch and freezing one for a future meal.
FAQ Section
Q1: Can I use a different type of pasta?
A1: While paccheri is ideal for this recipe because of its size and shape, you can also use large shells or cannelloni as a substitute.
Q2: Can I make this ahead of time?
A2: Yes! You can make the entire dish, cover it, and store it in the fridge for up to 24 hours. When ready, bake it as directed.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Q4: Can I freeze this dish?
A4: Yes, this dish freezes well! After assembling, wrap it tightly in plastic wrap or foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Q5: Can I make this dish spicier?
A5: Absolutely! Add some red pepper flakes to the sauce or mix a little chili powder into the ricotta for an extra kick.
Q6: What if I don’t have fresh sage?
A6: Dried sage works in a pinch! Just use half the amount of dried sage as fresh, or swap it for a different herb like thyme or basil.
Q7: Can I add meat to this dish?
A7: Yes, you can! Ground beef, sausage, or even chicken would work well if you want to add some protein to the dish.
Q8: Can I use a different cheese in the filling?
A8: Yes! You can substitute ricotta with mascarpone for an even creamier filling, or use a mix of ricotta and mozzarella for added gooeyness.
Q9: Can I use canned tomatoes for the sauce?
A9: Absolutely! If fresh tomatoes aren’t in season, canned tomatoes work just as well. Just make sure to use a good-quality brand for the best flavor.
Q10: Can I bake this in advance?
A10: Yes, you can. Just assemble the dish and refrigerate it until ready to bake. You may need to increase the baking time slightly if it’s cold from the fridge.
Conclusion
Ricotta-and-Parsley-Filled Paccheri Baked with a Tomato, Butter, and Sage Sauce is the kind of dish that feels like a warm embrace in every bite. The creamy ricotta filling, the rich tomato sauce, and the aromatic herbs create a flavor combination that’s both comforting and refined. Whether you’re serving it for a special occasion or a simple family dinner, this recipe is sure to impress. Happy cooking!
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Ricotta-and-Parsley-Filled Paccheri Baked with a Tomato, Butter, and Sage Sauce
Description
These elegant Ricotta & Parsley Filled Paccheri with a luscious tomato butter sauce make an unforgettable vegetarian main course. Perfect for a dinner party or a comforting weekend meal, the creamy ricotta filling is elevated by fresh herbs and baked to perfection in a rich, garlicky cherry tomato sauce.
Ingredients
-
- Pasta: 1 bag (500 g) paccheri pasta (giant tubes)
-
- Stuffing:
- 2 Tbsp (30 ml) oil
- 1 Tbsp (15 ml) butter
- 1 medium onion, finely chopped
- 1 cup (250 ml) chopped fresh flat-leaf parsley (about 70 g)
- 1 Tbsp (15 ml) lemon juice
- 400 g ricotta cheese, crumbled
- 2 medium eggs
- 1/4 of a whole nutmeg, finely grated
- Flaky sea salt, to taste
- Freshly milled black pepper, to taste
- About 4 Tbsp (60 ml) pouring cream
- 1 1/2 cups (375 ml) hot water
- Stuffing:
-
- Tomato Butter Sauce:
- 800 g ripe cherry tomatoes (each lightly slashed)
- 80 g butter
- 1 Tbsp (15 ml) olive oil
- 2 cloves garlic, finely chopped
- 6 sage leaves, finely shredded
- 4 Tbsp (60 ml) pouring cream
- Flaky sea salt, to taste
- Freshly milled black pepper, to taste
- Tomato Butter Sauce:
- To Top:
- 1/2 cup (125 ml) grated Parmesan
Instructions
- Make the stuffing: Heat oil and butter in a pan, add chopped onion and cook over medium heat until softened and lightly golden (about 3 minutes). Add chopped parsley, stir, and cook for 1 minute. Transfer to a bowl, then add lemon juice, ricotta, eggs, nutmeg, salt, and pepper. Stir to combine. Add cream until the mixture becomes a smooth paste suitable for piping.
- Fill the pasta: Generously butter a deep baking dish. Pipe filling into each paccheri tube (about 3/4 full). Stand tubes upright in the dish, packed tightly. Pour 1½ cups of hot water down the side of the dish so the bottoms of the tubes stand in water. Set aside.
- Make the sauce: Heat butter and oil in a large pan. Once the butter foams, add the slashed cherry tomatoes and cook for 7–10 minutes until they brown and a golden residue forms. Add garlic and sage. Crush the tomatoes with a potato masher and simmer for another 10 minutes until thick and chunky. Stir in cream, season with salt and pepper, and remove from heat.
- Assemble and bake: Pour the sauce over the pasta, cover with plastic wrap, and let stand for 1 hour. Preheat oven to 170°C (340°F). Remove wrap, top with grated Parmesan, and bake for 35–45 minutes until bubbling and golden.
- Serve: Serve warm with fresh rocket or mixed greens.
Notes
- Filling can be made ahead and refrigerated.
- If you don’t have paccheri, use large rigatoni or cannelloni as alternatives.
- Don’t skip the resting hour—it helps soften the pasta before baking.