5 from 36 votes
Stuffed Paccheri al Forno (Maccheroni alla Pesarese) Recipe from Marche
Stuffed Paccheri al Forno is a baked pasta dish featuring large tubular pasta filled with a rich chicken liver, ham, and turkey paté, baked with a savory veal ragu, cream, and grated Gruyere cheese. The combination yields a hearty, layered casserole with a creamy, meaty filling and a golden cheesy top.
Prep Time
20 mins
Cook Time
1 hr
Servings:
6
Calories:
770 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 770
% 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.