Ricotta and basil filled paccheri pasta with homemade tomato sauce

Name: Ricotta and basil filled paccheri pasta with homemade tomato sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 12-16 paccheri; 500 g tomatoes; 2 garlic cloves; 300 g tomato passata; 3-4 tablespoon extra virgin olive oil; peperoncino flakes; salt; black pepper; 400 g fresh ricotta; 1 handful basil leaves; 50 g Parmigiano Reggiano or grana

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5.0

81 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
547 kcal
Course
Main Course
Cuisine
Italian

Ricotta and basil filled paccheri pasta with homemade tomato sauce

Daisy Meyer

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Pasta, tomatoes and ricotta are the main ingredients in this simple but delicious Southern Italian filled paccheri recipe.

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Ingredients

Servings

12-16 paccheri ridged or smooth
500 g tomatoes (17oz) San Marzano or Piccadilly are good tomatoes to use
2 garlic cloves peeled
300 g tomato passata (10 oz) I prefer Cirio'rustico' which is chunkier
3-4 tablespoon extra virgin olive oil
peperoncino flakes as required
salt for pasta and to taste
black pepper to taste

For filling

400 g fresh ricotta (14oz)
1 handful basil leaves
50 g Parmigiano Reggiano or grana (2oz) grated

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Instructions

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Make tomato sauce

Peel the garlic. Blanch the tomatoes in boiling water and peel them. Cut into smaller pieces.
Heat the olive oil in a frying pan or skillet. Add the garlic cloves. When they start to soften add the chopped tomatoes. Cook for about 10 minutes until the tomatoes soften then add the passata and peperoncino (if using).
Stir and simmer on a medium heat for about 15 minutes. Add salt and pepper to taste and remove the garlic when the sauce is ready.

Make the filling

While the sauce is cooking, make the filling. Put the ricotta in a bowl with most of the basil torn into pieces (don’t use a metal knife on basil as it will turn brown) Mash the ricotta with a fork or use a hand held blender until the ricotta is quite creamy. Add salt and pepper to taste.
If your ricotta seems to have a lot of liquid, drain it through a muslin or cotton cloth before making the filling.

Finish the dish

Cook the paccheri al dente and drain. Run some cold water over the pasta to stop it cooking further and to make it easier to fill. Spread some of the tomato sauce over the bottom of an oven dish.
Use a teaspoon or piping bag to fill each pasta tube. Then place the paccheri side by side in the oven dish on the tomato sauce.
Once you have filled all the paccheri, sprinkle with some grated parmigiano and bake for 10 minutes in a preheated oven at 180 until the ricotta and parmigiano start to melt. Remove from the oven and serve immediately with more of the tomato sauce.

Notes

To save time you can make this recipe with a ready-made tomato sauce. However, I think homemade is always worth the bit of extra time it takes.
This recipe can be made with other pasta tubes such as rigatoni but they aren't as big as paccheri and are more difficult to fill.

Nutrition Information

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Calories 547kcal (27%) Carbohydrates 51g (17%) Protein 24g (48%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 60mg (20%) Sodium 315mg (13%) Potassium 857mg (24%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 1993IU (40%) Vitamin C 26mg (29%) Calcium 395mg (40%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 547 kcal

% Daily Value*

Calories	547kcal	27%
Carbohydrates	51g	17%
Protein	24g	48%
Fat	28g	43%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Cholesterol	60mg	20%
Sodium	315mg	13%
Potassium	857mg	18%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	1993IU	40%
Vitamin C	26mg	29%
Calcium	395mg	40%
Iron	3mg	17%