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Baked Stuffed Paccheri with Sausage and Mushrooms
5 from 64 votes

Baked Stuffed Paccheri with Sausage and Mushrooms

Baked Stuffed Paccheri combines large tubular pasta filled with a savory mix of Italian sausage, sautéed mushrooms, leeks, and ricotta cheese, finished under a cheesy bechamel sauce. The result is a hearty casserole with tender pasta shells filled with flavorful meat and mushroom stuffing, baked until creamy and bubbling. It’s a comforting dish suitable for a main course.

Prep Time
30 mins
Cook Time
1 hr
Servings: 4
Calories: 1077 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

Ingredients

  • 300 g paccheri pasta 10.5 oz) also called schiaffoni
  • 350 g cremini mushrooms 12oz) or 150 g (5oz) dried porcini, or button mushrooms
  • 2 pork sausages casings removed, Italian
  • 1-2 leek washed, peeled and sliced
  • 250 g ricotta cheese 9oz) cow or sheep milk ricotta or a mix, fresh
  • 1 clove garlic peeled
  • 1 tablespoon tomato paste concentrate
  • ½ glass white wine
  • 150 g parmigiano reggiano (5oz)
  • salt for pasta and to taste
  • black pepper to taste, freshly ground
  • 3-4 tablespoon extra virgin olive oil
For homemade bechamel (you can use ready made)
  • 500 ml milk 1 pint, fresh
  • 50 g all-purpose flour (1.8oz)
  • 50 g butter (1.8oz)
  • 1 pinch nutmeg freshly grated

Instructions

Make the filling
    Cup of Yum
  1. Put the dried porcini (if using) into a bowl and cover with warm water. Leave for 30 minutes then drain. Keep the water. Peel the garlic. Wash, peel and cut the leek into rounds. Then clean the fresh mushrooms (if using) and remove any dirt with a slightly damp cloth. Cut the mushrooms (porcini or fresh) into small pieces. Remove the casing from the sausage and chop the meat into small pieces.
  2. Put the extra virgin olive oil and the whole garlic into a skillet or deep frying pan. Heat the oil and let the garlic soften slightly. Add the leeks and saute over a low heat for at least 10 minutes. When the leeks are soft, add the sausage meat to the pan. Let it brown over a medium heat, turning it often. Then add the white wine.
  3. Let the alcohol evaporate for a few moments, then add the tomato paste and the mushrooms. Cook over a medium heat for 10 minutes, then add salt and pepper and remove the clove of garlic. If you have used dried porcini you can add a little of the soaking water at this point. When the mixture in the pan is quite dry/reduced, then turn off the heat and let it cool.
Make the béchamel
  1. Melt the butter in a saucepan, then add the all-purpose flour (sifted). Stir continuously until a paste forms. This is called a roux. Add the milk to the roux a little at a time, stirring continuously, until you get a smooth sauce. Add ⅓ of the grated cheese and continue stirring until the cheese has melted and the sauce has thickened. Season with a pinch or two of salt, black pepper and freshly grated nutmeg. You don’t want the sauce to be too thick so add more milk if necessary.
  2. If using ready made béchamel heat it in a pan and add ⅓ of the grated cheese to it. Turn off once cheese has melted. If too thick add some milk.
Cook the pasta
  1. Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Add the pasta and a teaspoon of olive oil to the water. Cook the pasta a couple of minutes less than al dente according to the instructions on the packet. Drain the pasta and run cold water over it to stop it cooking further.
Finish the dish
  1. Put the drained ricotta into a bowl, add ⅓ of the Parmigiano cheese and the cooled mixture of leeks, sausage and mushrooms. Stir and season with salt and pepper if necessary. Using an immersion blender, reduce the filling to a pesto type sauce. You can also just chop it into smaller pieces with a sharp knife.
  2. Put a little béchamel sauce into the bottom of a round oven dish. I used a terracotta one. Fill the dish with paccheri tubes standing vertically. Then fill each pasta tube with the filling using a teaspoon or a pastry bag. I found it easier to lift each pasta tube out of the dish, fill from both sides and replace.
  3. Once you have filled all the paccheri, pour the remaining béchamel over the pasta and sprinkle the top with the rest of the parmigiano.  Cook the stuffed paccheri in a preheated oven at 180 °c for about 20 minutes + 5 minutes under the grill to brown the surface (if necessary). Remove the stuffed baked paccheri from the oven. Let it rest for 5 minutes and then serve.

Notes

  • You may use fresh mushrooms, dried porcini, or a mix depending on availability and preference.
  • If paccheri pasta is unavailable, substitute with cannelloni or manicotti, but keep in mind these need to be laid flat rather than stood upright.

Nutrition Information

Calories 1077kcal (54%) Carbohydrates 82g (27%) Protein 47g (94%) Fat 62g (95%) Saturated Fat 28g (140%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 24g (120%) Trans Fat 0.4g (20%) Cholesterol 142mg (47%) Sodium 1240mg (52%) Potassium 993mg (21%) Fiber 4g (16%) Sugar 12g (24%) Vitamin A 1524IU (30%) Vitamin C 7mg (8%) Calcium 784mg (78%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 1077

% Daily Value*

Calories 1077kcal 54%
Carbohydrates 82g 27%
Protein 47g 94%
Fat 62g 95%
Saturated Fat 28g 140%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 24g 120%
Trans Fat 0.4g 20%
Cholesterol 142mg 47%
Sodium 1240mg 52%
Potassium 993mg 21%
Fiber 4g 16%
Sugar 12g 24%
Vitamin A 1524IU 30%
Vitamin C 7mg 8%
Calcium 784mg 78%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.