The baked ricotta stuffed paccheri or fake cannelloni are a quick alternative to ricotta cannelloni.
A simple idea for bringing to the table a unique dish, perfect for everyday lunches and special occasions.
A light recipe with a creamy filling, without eggs and without béchamel sauce.
With a few genuine ingredients, you’ll prepare an irresistible first course!
Tip “a zucchero zero” style
Stuffed or filled pasta allows you to respect the grams of your dietary plan without sacrificing taste, managing your meal in company with total tranquility – remember: the table is conviviality.
– weigh the paccheri according to your grams;
– weigh the ricotta according to your grams;
allocate the ricotta in the paccheri.
Consider at least 30 g of ricotta per pacchero.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
Ingredients
I used the paccheri or schiaffoni format, specifically large and smooth Neapolitan paccheri, which once stuffed, look like real cannelloni.
- 5.6 oz Neapolitan paccheri (large and smooth)
- tomato sauce (homemade)
- cow's milk ricotta (quantity according to dietary plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste marjoram (or cinnamon or nutmeg)
- to taste cheese (grated: caciocavallo or grana or parmesan)
Suggested Tools
- 1 Colander
- Bowls
- Piping Bag disposable
- 1 Baking Dish
Preparation
Prepare plenty of tomato sauce.
You can read the recipe for my homemade tomato sauce by clicking on the following link: Homemade Tomato Sauce with Mom’s Recipe.
Cook the paccheri very al dente: half the time indicated on the package, so that they remain whole and easy to fill.
Drain them gently, pass them under cold water, and let them dry.
If preparing large quantities: use a slotted spoon to transfer them into a large bowl with cold water and then onto a surface.
Place the ricotta in a bowl, season with:
– a pinch of salt;
– a pinch of pepper;
– preferably fresh marjoram or cinnamon or nutmeg;
and mix with a fork until you get a smooth cream.Transfer the ricotta cream into a piping bag, even a disposable one.
Prepare a baking dish and spread a thin layer of sauce on the bottom.
Fill the paccheri and arrange them in a single layer.
Cover them with plenty of tomato sauce.
Finish with a sprinkle of grated cheese and grind a little more pepper.Preheat the oven.
Bake in a ventilated oven at 356°F for about 15 minutes and until obtaining a crispy and golden crust on the surface.
Serve.
Your baked ricotta stuffed paccheri are ready.
Enjoy your meal!
Storage, Tips and Variations
You can replace paccheri or schiaffoni with any dry pasta format suitable for stuffing, such as conchiglioni or lumaconi.
Choose pasta that has excellent cooking hold.
You can prepare the stuffed paccheri in advance, store them in the fridge, and bake them at the last minute.
You can prepare the stuffed paccheri in advance, cook them, and reheat them in the oven when serving: before reheating, spread a thin layer of sauce on the surface to prevent them from drying out.
If there are leftovers, they are also excellent heated the next day!
Try them also filled with ricotta and spinach.
You can read the recipe by clicking on the following link: Baked Ricotta and Spinach Stuffed Paccheri.
FAQ (Questions and Answers)
Where can I find large and smooth Neapolitan paccheri?
I buy them at MD.
Whole Wheat Paccheri
Whole wheat paccheri can be found at organic food stores, well-stocked supermarkets, and online.
Can I use another type of pasta?
You can replace paccheri or schiaffoni with any dry pasta format suitable for stuffing, such as conchiglioni or lumaconi.
Choose pasta that has excellent cooking hold.Can I prepare the paccheri in advance?
You can prepare the stuffed paccheri in advance, store them in the fridge, and bake them at the last minute.
You can prepare the stuffed paccheri in advance, cook them, and reheat them in the oven when serving: before reheating, spread a thin layer of sauce on the surface to prevent them from drying out.Ricotta
From the Accu-Check diet meter
average portion of 150 g of ricotta CHO 5.2 g;
– Kcal 219;
– proteins 10.5 g
– fats 13 g.
