Paccheri al Forno
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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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
Description
This recipe combines al dente paccheri pasta with a creamy filling of cubed mozzarella, ricotta, and chopped basil, which is stuffed into the tubular noodles. The tomato sauce incorporates San Marzano plum tomatoes simmered with garlic, onions, and a touch of red pepper flakes for subtle heat.
The assembled pasta is layered in a baking dish, baked until bubbling and golden, resulting in a comforting dish with melted cheese nestled inside tender pasta shells. The basil garnish adds freshness to the rich, savory flavors.
The notes recommend that other tubular pasta like rigatoni can substitute paccheri if unavailable. For a vegan version, plant-based mozzarella and parmesan alternatives can be used.
Ingredients
- 16 oz paccheri pasta 1 bag
Filling
- 1 pound fresh mozzarella cut into ½-inch cubes
- 1 cup ricotta cheese
- 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.
Notes
- If paccheri is unavailable, substitute with another large tubular pasta, such as rigatoni.
- To make a vegan version, use vegan mozzarella and Parmesan cheese replacements.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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