Stuffed Paccheri in Air Fryer are a flavorful first course, perfect for Sunday lunch and special occasions.

I love this type of pasta, typical of Neapolitan tradition: in this version, I offer it stuffed with a simple meat ragout, enriched with spicy provolone and béchamel. Try them also with fish, like in this recipe Paccheri with Swordfish and Eggplant in Air Fryer, they are delicious.

You can prepare the stuffed paccheri in advance and cook them just before serving.

At the end of this recipe, you’ll also find instructions for oven cooking.

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Difficulty: Easy
Cost: Economical
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Air Frying, Stovetop, Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

Ingredients for 4 servings

10.5 oz mixed ground meat (beef and pork)
1/2 white onion (or yellow)
1/4 cup red wine
1/2 cup tomato passata (datterino)
to taste salt and pepper
to taste extra virgin olive oil
1/3 cup flour
1/3 cup butter
1 2/3 cups milk
to taste salt and pepper
to taste nutmeg
8 oz paccheri
1/4 cup grated parmesan
2.5 oz spicy provolone

Tools

What you need to prepare Stuffed Paccheri in Air Fryer

1 Cutting board
1 Knife
1 Saucepan
1 Wooden spoon
1 Saucepan
1 Hand whisk
1 Baking tray
1 Air fryer
1 Teaspoon

If you are interested in the Air Fryer for tips and recipes, find us on Facebook with our group Ninja – Combi and Fryers – recipes and more https://www.facebook.com/share/g/1An4Loo1cf/

Steps

How to prepare Stuffed Paccheri in Air Fryer

For the preparation of the ragout and béchamel, follow only the steps from Carasau Lasagna with Ragout in Air Fryer, using the ingredients listed here
The cooked ragout
and béchamel ready
Put the pot on the stove and cook the paccheri, leaving them slightly al dente (I drained them a couple of minutes before the times indicated on the package), drain them and let them cool for a few minutes, transfer them to a bowl and lightly oil them to prevent sticking
Add diced spicy provolone to the ragout and mix
Cover the base of the baking tray (I used a 9.5-inch pyrex dish, but a 9-inch tray is also fine) with béchamel, place the paccheri upright, and fill them, with the help of a teaspoon, with ragout
Cover the paccheri with béchamel and grated parmesan
Place the tray in the air fryer and cook at 356°F (180°C) for 10 minutes. If you want a crispier surface, you can raise to 392°F (200°C) and cook a few more minutes
These are the paccheri ready after 10 minutes of cooking
Serve them hot