Description
Ricotta & Parsley Filled Paccheri with a Tomato Butter Sauce is a cozy and satisfying dish made with creamy ricotta, fresh herbs, and golden cherry tomatoes. Stuffed into paccheri tubes and baked to perfection under a rich tomato-sage butter sauce, this elegant vegetarian pasta is perfect for fine dining at home or a weekend family dinner.
Ingredients
Scale
- 500g paccheri pasta (giant tubes)
- 2 tbsp oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 1 cup (250 ml) fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh lemon juice
- 400g ricotta cheese, crumbled
- 2 medium eggs
- 1/4 whole nutmeg, finely grated
- Flaky sea salt, to taste
- Black pepper, to taste
- About 4 tbsp pouring cream
- 1½ cups (375 ml) hot water
- 800g ripe cherry tomatoes
- 80g butter
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 6 sage leaves, finely shredded
- 4 tbsp pouring cream
- Flaky sea salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Make the Filling: In a pan, heat oil and butter. Add onion and cook for 3 minutes until softened. Stir in parsley and cook gently for 1 minute. Remove from heat.
- In a bowl, mix onion-parsley mixture with lemon juice, ricotta, eggs, nutmeg, salt, and pepper. Add enough cream to create a soft, pipeable mixture.
- Stuff the Pasta: Butter a deep baking dish. Pipe the ricotta mixture into paccheri tubes until 3/4 full. Stand tubes upright in the dish. Pour 1½ cups hot water down the side so tubes are partially submerged. Set aside.
- Make the Sauce: Score cherry tomatoes and cook in butter and oil for 7–10 minutes until browned. Add garlic and sage, mash tomatoes gently, then simmer for 10 minutes. Stir in cream and season.
- Pour sauce over the filled pasta tubes. Cover with clingfilm and let rest for 1 hour.
- Bake: Preheat oven to 170°C (340°F). Remove clingfilm, sprinkle with Parmesan, and bake for 35–45 minutes, or until pasta is tender and sauce is bubbling.
- Serve hot with fresh rocket or mixed greens.
Notes
- Ensure the pasta tubes are partially submerged in the hot water for even cooking.
- The ricotta filling should be soft and pipeable; add cream if necessary to adjust the texture.
- If you prefer a richer sauce, you can add more cream to the tomato sauce.
- Let the dish rest for an hour before baking to allow the flavors to meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg