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Ricotta-and-Parsley-Filled Paccheri Baked with a Tomato, Butter, and Sage Sauce

Ricotta-and-Parsley-Filled Paccheri Baked with a Tomato, Butter, and Sage Sauce

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  • Author: Maria

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://cooktune.com/ricotta-and-parsley-filled-paccheri-baked-with-a-tomato-butter-and-sage-sauce/