Paccheri with Ricotta, Spinach and Lemon Zest: the surprising first course that smells like Spring
Have you ever had a culinary doubt so strong it stopped you, only to discover that it was precisely that “risky” ingredient that made the dish unforgettable? That’s what happened to me with these creamy paccheri.
After picking some wonderful organic lemons in the countryside, the temptation to use them everywhere became irresistible. Yet, the idea of adding lemon zest to a classic ricotta and spinach filling made me hesitate. I was wrong: the result is an explosion of freshness that will surprise you.
The secret ingredient: the aromatic touch of lemon
If you, like me, would put lemon zest on everything (even in milk!), this is the recipe that will change everything. Despite my “hamlet-like doubts”, instinct won: the bright, aromatic note of lemon doesn’t cover the flavors but elevates them, making the sensory perception delightfully dominant.
Why choose Paccheri?
Paccheri are among my favorite pasta shapes. Their form makes them similar to small cannelloni, ready to capture every bit of filling. In this dish, the pasta’s texture meets the creaminess of the ricotta and the lively note of fresh mint, a sparkling final touch you absolutely must not forget. Baking creates a lovely golden crust on top that will win you over!
Tips for a perfect result
Since this recipe relies on the zest, make sure to use genuine lemons — untreated and preferably juicy.
Add the fresh mint only at the end to preserve its color and pungent aroma.
Work the ricotta with a little pasta cooking water to obtain a silky texture that coats the paccheri without weighing them down.
If I haven’t convinced you yet, the only thing left is to make them and taste. This first course proves that sometimes following your instinct in the kitchen pays off!
All “vegetarian” recipes are without meat and/or fish… (N.B. other animal-protein based foods may be used, such as eggs and cheeses).
Other first-course recipes you might like:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 35 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same I use in my recipes; buying them through my blog helps support me and my work, at no extra cost to you!
- 11 oz paccheri (large tubular pasta)
- 2.2 lbs baby spinach
- 17 oz tomato passata (cherry)
- 1 1/4 cups ricotta cheese
- 1/2 cup grated Parmesan (+ 3 tablespoons)
- 3 tsp lemon zest (untreated)
- 2 cloves garlic
- 4 leaves basil
- 3 leaves mint
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Lid
- 1 Wooden spoon
- 1 Colander
- 1 Sieve
- 1 Mixing bowl
- 1 Baking dish
Preparation
Wash the baby spinach under running water, removing the most yellowed leaves and any thicker stems.
In a nonstick pan, brown one clove of garlic with a splash of oil and add the spinach without wringing them too much.
Let them wilt for 5 minutes covering with a lid, then remove the garlic, season with salt and pepper and turn off the heat.
Put the spinach to drain in a colander and in the same pan, brown the second garlic clove with another splash of oil. Add the tomato passata, the basil, a pinch of salt and let it reduce over low heat for about 15 minutes.
Meanwhile, in a large bowl work the ricotta well drained of its whey with the lemon zest and season with salt, but not too much.
Mix the ricotta with the spinach well squeezed and chopped with a knife. Then add 3 tablespoons of grated Parmesan.
Boil the paccheri in plenty of salted water, drain them at half-cook and let them drain in the colander.
Fill the paccheri one by one with the ricotta and spinach mixture.
Arrange them side by side in a baking dish on which you have spread a few tablespoons of tomato passata on the bottom.
Cover with more tomato sauce, drizzle with a little oil and add the mint leaves.
Finish with plenty of grated Parmesan and bake in a static oven at 392°F for 25 minutes.
Serve immediately with extra lemon zest if you like and a few more mint leaves.
And voilà… the paccheri stuffed with ricotta, spinach and lemon zest are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 Creamy first courses based on ricotta are best enjoyed immediately; you can store the paccheri in the fridge in an airtight container for up to 1-2 days.
How to reheat: Ricotta tends to dry out. To restore creaminess, heat the pasta in a pan adding one tablespoon of water or milk. Avoid using the microwave at full power, which could make the pasta rubbery.
1. Which ricotta is better for this preparation, cow’s or sheep’s?
It depends on your taste! Cow’s ricotta has a milder flavor that highlights the freshness of the lemon, while sheep’s ricotta is saltier and stronger. If you use sheep’s ricotta, be careful with the salt in the other steps.
2. Can I substitute the paccheri?
Certainly. If you don’t have paccheri, I recommend shapes that hold the filling well such as mezze maniche, calamarata or artisanal large fusilli.
3. What if the cream is too thick?
The secret is always the pasta cooking water. Always reserve a ladleful before draining the pasta: the starch in the water will help create a perfect emulsion with the ricotta and lemon.
