Stuffed Paccheri al Forno (Maccheroni alla Pesarese) Recipe from Marche
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Servings
6
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Calories
770 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Stuffed Paccheri al Forno (Maccheroni alla Pesarese) Recipe from Marche
Description
This traditional Italian recipe from Marche fills paccheri pasta tubes with a smooth mixture of sautéed chicken livers, cooked ham, turkey breast, and optional grated black truffle, blended into a rough paté enriched with olive oil. The filled pasta is combined with a slowly simmered veal ragu made with ground veal, onions, butter, and beef broth, seasoned with salt and pepper.
The pasta tubes are boiled until just under al dente and cooled to prevent sticking, then stuffed with the liver filling. They are then layered or combined with the ragu, topped with fresh cream and shredded Gruyere, before baking until bubbly and golden. The dish balances the rich filling and ragu with creamy and savory notes intensified by the gruyere crust.
Although paccheri is typical, other large tube pastas like cannelloni or manicotti can be used. The casserole is usually served as a first or main course, depending on portion size, offering a comforting meal showcasing regional Italian ingredients.
Substitutions for gruyere include emmenthal, Fontina, or Parmigiano based on availability. Quantities serve approximately six average portions but may vary depending on pasta size and serving style.
Ingredients
For the pasta filling
- 120 g chicken liver cut into small pieces, 4.5oz
- 120 g cooked ham cut into small pieces, 4.5oz
- 120 g turkey breast cut into small pieces, 4.5oz
- 3 tablespoon extra virgin olive oil
- ½ black truffle grated, small, optional
For the ragu
- 400 g ground veal or pork, 14oz
- 1 onion peeld and finely chopped
- 40 g butter 1.5oz
- 150 ml beef broth ½ cup
Other ingredients
- 400 g paccheri pasta or cannelloni or manicotti, or tuffoli pasta tubes, 17oz
- 150 ml cream fresh, ½ cup
- 100 g gruyere cheese grated
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
Make the filling
- Cut the chicken livers, turkey breast and cooked ham into small pieces of an equal size. Grate the truffle if using. Sauté them all together in a little olive oil until the livers are cooked. Then remove from the heat and allow to cool a little. Purée the filling until it resembles a rough paté. If it seems dry, add some water, beef stock or cream. Season with salt and pepper.
Make the ragu
- Peel and finely chop the onion, sauté it in butter with the ground veal until the meat is slightly browned. Then pour in half a glass of beef broth, add salt and ground pepper to taste and simmer on a low heat for about 15-20 minutes.
Cook the pasta
- Put a pot of water on to boil for the pasta. Add salt once it starts boiling and bring to the boil again. Cook the pasta tubes 2-3 minutes less than al dente. Drain and set aside to cool. Spreading them out on a tea towel will help the pasta tubes to cool faster and not stick together.
Stuff the paccheri and finish the dish
- Grease an oven dish with butter. Then start filling the pasta tubes using a teaspoon first from one end then from the other. Place the ready filled paccheri in the bottom of the oven dish to create the first layer.
- Once the dish is full cover the pasta with half of the ragu and some grated cheese. Pour over a little of the cream. Then repeat this process making another layer of pasta, then the rest of the ragu, cream and cheese. Finish with a generous sprinkling of grated cheese and pour over the last of the cream if some remains.
- Bake in a preheated oven at 180°c (356°F) for 20-25 minutes or until the top is crispy and the pasta is cooked through. Serve immediately.
Notes
- Substitute paccheri with similar large pasta tubes like cannelloni, manicotti, or pasta shells if paccheri is unavailable.
- Gruyere cheese can be replaced with emmenthal, Fontina, or Parmigiano for a different but complementary flavor.
- Adjust the number of pasta tubes used per serving depending on the pasta size and whether serving as a first or main course.
- Nutritional values correspond to six average servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 53g | 18% |
| Protein | 38g | 76% |
| Fat | 45g | 69% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 203mg | 68% |
| Sodium | 593mg | 25% |
| Potassium | 582mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2919IU | 58% |
| Vitamin C | 10mg | 11% |
| Calcium | 222mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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