Name: Ricotta-and-Parsley-Filled Paccheri Baked with a Tomato, Butter, and Sage 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; 1½ cups (375 ml) hot water; 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; To Top: 1/2 cup (125 ml) grated Parmesan

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

Units Scale

- 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

- 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

To Top:
- 1/2 cup (125 ml) grated Parmesan

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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.