Stuffed paccheri with ricotta and zucchini is a guaranteed successful first course, perfect for both a family lunch and a dinner with friends. The combination of the delicacy of ricotta and the sweetness of zucchini creates a creamy and flavorful filling, enhanced by the tomato sauce that envelops the pasta while cooking.
This recipe, besides being very tasty, is also customizable in a thousand different ways: you can enrich it with melting cheeses, add spices, or incorporate ingredients you already have in your pantry. By following the few simple steps below, you’ll bring to the table a dish that will conquer all the diners!
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients for Preparing Stuffed Paccheri with Ricotta and Zucchini
- 14 oz paccheri
- 17.5 oz ricotta
- 2 zucchini
- 1 cup grated parmesan
- 1 egg
- 1.7 cups tomato sauce
- extra virgin olive oil
- basil
- nutmeg
- salt
- pepper
Tools for Preparing Stuffed Paccheri with Ricotta and Zucchini
- Pot
- Frying Pan
- Bowl
- Teaspoon
- Baking Dish
- Oven
How to Prepare Stuffed Paccheri with Ricotta and Zucchini
Wash and dry the zucchini.
Julienne or grate them using a large-hole grater. Alternatively, you can chop them into very small cubes.
Pour a drizzle of oil in a pan, add the zucchini, season with a pinch of salt, and cook them for 5-6 minutes over medium heat until they are soft but still slightly crunchy.
In a large bowl, combine ricotta, cooked zucchini, egg, grated parmesan, a pinch of pepper, and a pinch of salt.
Add basil and nutmeg too.
Mix well until you have a homogeneous and compact mixture.
Put a large pot of salted water on the stove and bring it to a boil.
Cook the paccheri for about 2-3 minutes less than the time indicated on the package (they must be very al dente because they will finish cooking in the oven).
Drain the pasta and let it cool.
Using a teaspoon or a piping bag, stuff the paccheri with the ricotta and zucchini filling.
Pour some of the tomato sauce on the bottom of a baking dish.
Arrange the stuffed paccheri standing up, close to each other.
Cover the paccheri with the remaining tomato sauce. If desired, sprinkle with more parmesan for a golden crust.
Preheat the oven to 356°F (static) or 338°F (fan).
Bake the paccheri for about 20-25 minutes until the surface is slightly golden.
Storage
In the fridge: already cooked and cooled paccheri can be stored in an airtight container in the refrigerator for up to 2-3 days. Before consuming, you can heat them in the oven or microwave.
In the freezer: if you want to freeze them, I recommend doing so before baking in the oven. Prepare the stuffed paccheri, arrange them in a tray, and once frozen, transfer them to a freezer bag. When needed, place them directly from the freezer to the oven, extending the cooking time by about 10-15 minutes.
Tips and Variations
1. Adding melting cheese: try adding some cubes of mozzarella, scamorza, or provola to the filling for a melting and irresistible heart.
2. Variation with other vegetables: replace the zucchini with blanched spinach or sautéed artichokes. You can also mix several vegetables together.
3. White sauce: if you don’t like tomato sauce, you can use a light béchamel or a cream of milk and cheese to spread over the surface of the paccheri before baking.
4. More intense flavor: add spices like chili powder, paprika, or curry for a more distinct and original taste.
FAQ (Questions and Answers)
Is it mandatory to add the egg to the filling?
The egg is not essential: it serves to make the filling more compact, but if you prefer a softer consistency, or if you desire an egg-free vegetarian version, you can omit it.
If I can’t find paccheri, can I use other pasta shapes?
Of course! You can also use cannelloni or conchiglioni, adjusting the cooking time and the amount of filling.
