Stuffed & Baked Paccheri

    [[ recipeID=recipe-8luulgc41, title=RECIPE ]]

    RECIPE

    Embark on a culinary journey with our Stuffed & Baked Paccheri, a dish that embodies the heart and soul of our kitchen. Each Paccheri tube is meticulously stuffed with a rich blend of cheeses and fresh herbs, encapsulating a harmony of flavors. We then bathe these generously filled pasta in a vibrant, homemade tomato sauce, layering in depth and character with each spoonful. Baked to golden perfection, the top layer of cheese crisps beautifully, offering a satisfying contrast to the tender pasta beneath. This dish is more than just a meal; it's a celebration of tradition, passion, and the art of Italian cooking.

    Servings: 6

    Ingredients

    Instructions

    Ingredients

    • 1 Box Cucina Cipoletti Paccheri
    • 1 Onion, peeled and finely diced
    • 15 Ounces Container of Ricotta Cheese
    • 1 Cup Chopped or Grated Mozzarella Cheese
    • 1 Pound Sweet Italian Sausage, casings removed
    • 28 Ounces Canned Whole Peeled Tomatoes
    • 2 Tablespoon Tomato Paste
    • Bunch of Fresh Basil
    • Bunch of Fresh Parsley
    • Freshly Grated Parmesan Cheese
    • Salt
    • Olive Oil

    Instructions

    1. Sauté diced onion in olive oil until aromatic. 
    2. Add tomato paste for richness.
    3. Brown sweet Italian sausage to infuse the sauce with its irresistible essence.
    4. Crush whole peeled tomatoes by hand, letting their juices mingle with the sauce.
    5. Spread a flavorful layer of sauce in the casserole dish.
    6. Blend ricotta, half of mozzarella, Parmesan, and parsley into a decadent filling.
    7. Cook paccheri very al denté for 8-10 minutes only- should be firm still to to hold shape, it will finish cooking in the oven. 
    8. Stand paccheri upright in the dish, ready for filling.
    9. Fill each paccheri with the creamy ricotta mixture.
    10. Blanket the dish with savory tomato sauce, ensuring every inch is coated.
    11. Sprinkle remaining mozzarella on top. 
    12. Bake for 35 minutes until the cheese becomes a golden crust.
    13. Garnish with fresh basil leaves before serving.