My go-to dish when I have guests: baked stuffed paccheri with ricotta to enjoy with family and perfect to serve at parties and special occasions.
Few genuine ingredients for a dish with a creamy filling, without eggs or béchamel sauce.
Irresistible and light, it satisfies everyone.
And you can prepare it in advance!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
Ingredients
I use the paccheri or schiaffoni format, specifically large and smooth Neapolitan paccheri, which once stuffed, resemble small cannelloni.
- 5.6 oz paccheri (large and smooth Neapolitan)
- homemade tomato sauce (homemade)
- cow's milk ricotta (weight according to dietary plan)
- 1 pinch salt
- 1 pinch mixed pepper grains (with grinder)
- as needed marjoram (or cinnamon or nutmeg)
- homemade tomato sauce (homemade)
- as needed cheese (grated: caciocavallo or Grana or Parmigiano)
- 1 pinch mixed pepper grains (with grinder)
You can substitute paccheri or schiaffoni with any dry pasta format suitable for stuffing, such as conchiglioni or lumaconi.
Choose a pasta that holds up well during cooking.
Suggested Tools
- 1 Colander
- Bowls
- Pastry Bag disposable
- 1 Baking Dish
Preparation
Tips for Managing Hyperglycemia | Prediabetes and Diabetes
– the simple composition of pasta + ricotta makes it easy to control weights and portions;
* if you want to be precise: weigh the paccheri according to your dietary plan, weigh the ricotta according to your dietary plan, and distribute your ricotta among your paccheri.
– ricotta is among the recommended cheeses;
– you can further reduce calories and fat by limiting the amount of grated cheese on the surface or omitting it altogether.
Prepare plenty of tomato sauce.
For detailed step-by-step instructions you can read the complete recipe by clicking the following link: homemade tomato sauce without sugar or oil in cooking.Alternatively, use a tomato passata.
Canned tomatoes, passatas, and ready-to-use sauces often contain added sugars and other ingredients that can contribute to increased blood sugar, always read the label.
Cook the paccheri for half the time indicated on the package to ensure that:
– they remain intact and easy to stuff;
– they remain firm even if prepared in advance and reheated.Drain them gently and run them under cold water.
If you’re making a large quantity, instead of draining, transfer them with a skimmer into a bowl with cold water.Place them on a separate work surface to dry.
Place the ricotta in a bowl and season with:
– a pinch of salt;
– a pinch of pepper;
– fresh marjoram preferably or cinnamon [trust me] or nutmeg;
and work it with a fork until a homogeneous cream is obtained.
Transfer the ricotta cream into a pastry bag, even a disposable one.
Prepare a baking dish and spread a thin layer of tomato sauce on the bottom.
Fill the paccheri and arrange them in a single layer in the baking dish.
Cover with plenty of tomato sauce.
Finish with a sprinkle of grated cheese and grind a bit more pepper.Preheat the oven.
Bake in a fan oven at 350°F for about 15 minutes until a crispy and golden crust is obtained on the surface.
Let rest for a minute.
Plate.
Your baked stuffed paccheri with ricotta are ready.
Enjoy your meal!
In the stuffed paccheri with ricotta there are carbohydrates, proteins, and fats; add your portion of vegetables to compose a balanced meal or single dish that helps keep blood sugar stable.
You can prepare the stuffed paccheri in advance: cook, stuff, and bake.
Once cold, store them in the fridge covered with aluminum foil.Before reheating them in the oven, spread a new layer of sauce on the surface and as needed grated cheese, so they stay soft.
Storage, Tips, and Variations
If there are leftovers, they are excellent even the next day!
They keep in the fridge for 1-2 days, well covered with aluminum foil.
Just reheat them in the oven.
Use whole wheat pasta to increase fiber content.
You can add spinach to the ricotta: paccheri with ricotta and spinach.
Dairy-free alternative
Use lactose-free ricotta and a naturally lactose-free aged cheese.
Vegan alternative
Use plant-based cheeses.
FAQ (Frequently Asked Questions)
Where can I find large and smooth Neapolitan paccheri?
I buy them at MD.
Whole Wheat Paccheri
Whole wheat paccheri can be found in organic food stores, well-stocked supermarkets, and online.
Prediabetes and Cheeses
Follow your dietary plan.
In general, cheeses should be consumed in moderation – no more than twice a week – preferring fresh ones to aged ones such as: cottage cheese, cow’s milk ricotta, light cream cheese, mozzarella, feta.The Accu-Chek Dietometer
Ricotta average portion 150 g
Calories 219 | CHO 5.2 g | Protein 10.5 g | Lipids 13 g.
