Description
Ricotta & Parsley Paccheri is a simple yet elegant pasta dish featuring large paccheri noodles filled or tossed with creamy ricotta cheese, fresh parsley, and a hint of garlic. It’s comforting, satisfying, and perfect for a light yet flavorful meal.
Ingredients
Scale
- 10 oz (280g) paccheri pasta
- 1 1/2 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil
- Extra parsley and Parmesan for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook paccheri pasta until al dente according to package instructions. Drain and set aside.
- In a bowl, mix ricotta, Parmesan, parsley, garlic, lemon zest, salt, and pepper until well combined.
- If filling the paccheri, use a piping bag or spoon to gently fill each tube with the ricotta mixture. If tossing, simply mix the ricotta filling with the drained pasta.
- Heat olive oil in a large skillet over medium heat. Add the stuffed or tossed paccheri and gently warm for 3–5 minutes until heated through.
- Serve warm, garnished with extra parsley and Parmesan.
Notes
- You can add sautéed spinach or blanched peas for extra veggies.
- To make it more indulgent, bake the dish with extra cheese on top until golden.
- Whole milk ricotta provides the best creamy texture.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 35mg
Keywords: ricotta paccheri, Italian pasta recipe, vegetarian stuffed pasta, parsley pasta, creamy ricotta pasta