Paccheri al Forno
User Reviews
5.0
129 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
8 servings
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Calories
512 kcal
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Course
Main Course
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Cuisine
Italian
Paccheri al Forno
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Paccheri al Forno is a classic Italian pasta bake from Southern Italy. It's a delicious and easy weeknight meal. Made with just a few simple ingredients, it's hearty and ready in under an hour!
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Ingredients
- 16 oz paccheri pasta 1 bag
Filling
- 1 pound fresh mozzarella cut into ½-inch cubes
- 1 cup ricotta
- ⅓ cup basil chopped, substitute parsley
Sauce
- 2 tablespoons extra virgin olive oil to taste
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 14.5 ounces San Marzano plum tomatoes 1 can
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
Garnish
- 3 oz parmigiano reggiano grated, or vegetarian parmesan of choice
- 2 tablespoons basil chopped, substitute parsley
Instructions
- Preheat the oven to 400°F / 180ºC
- Bring a large pot filled with water to a boil, and season with plenty of salt, like seawater. Cook the pasta according to the package instructions, to al dente.
- While the pasta is cooking, to a medium bowl, add the mozzarella, ricotta, and basil and mix well.
- Bring a large saute pan or skillet over medium heat, add 2 tablespoons extra virgin olive oil, add the onions and cook for 2 to 3 minutes until translucent. Add the garlic, and red pepper flakes and cook, stirring, for less than a minute.
- Pour the San Marzano tomatoes and a pinch of salt and freshly cracked black pepper. Cook, stirring occasionally, for 3 minutes until bubbly. Mash the tomatoes with a spoon or potato masher to turn them into a sauce. Remove from the heat and partially cover with a lid.
- Once the pasta is cooked, drain and place it in a rectangle ovenproof baking dish 9’’x13’’ and leave it to cool down a bit.
- When pasta is cool enough to be touched, stuff the Paccheri with half of the cheese mixture, and add all of the tomato sauce over the pasta followed by the remaining mozzarella mixture. Sprinkle grated cheese on top.
- Bake for 20 to 25 minutes until the cheese is nicely melted and golden brown. Remove from the oven and let it rest for 5 minutes before serving.
Equipments used:
Notes
- Paccheri is a big, tubular pasta. If you're not able to find paccheri, you can also use another tubular pasta of your choice (e.g., rigatoni)
- To make this recipe vegan, use vegan mozzarella (like Miyoko's) and vegan parmesan instead of regular dairy cheese.
Nutrition Information
Show Details
Calories
512kcal
(26%)
Carbohydrates
47g
(16%)
Protein
28g
(56%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
68mg
(23%)
Sodium
847mg
(35%)
Potassium
236mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1130IU
(23%)
Vitamin C
8mg
(9%)
Calcium
488mg
(49%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 847mg | 35% |
| Potassium | 236mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 8mg | 9% |
| Calcium | 488mg | 49% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
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