Description
A delicious and creamy Ricotta Paccheri pasta dish featuring large tubular pasta filled with a savory blend of ricotta, Parmesan, garlic, and fresh basil, lightly sautéed in fragrant garlic olive oil for a simple yet indulgent meal.
Ingredients
Scale
Pasta
- 12 oz paccheri pasta
Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
For Sauté
- 2 tbsp extra virgin olive oil
- 1-2 cloves garlic, minced (additional for sautéing)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the paccheri pasta for 10-12 minutes until al dente. Drain and let it cool slightly to handle.
- Prepare the Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, minced garlic, chopped fresh basil, salt, and pepper. Mix until smooth and well incorporated.
- Stuff the Paccheri: Using a spoon or piping bag, gently fill each paccheri tube generously with the ricotta cheese mixture, taking care not to break the pasta tubes.
- Sauté Garlic: Heat extra virgin olive oil in a skillet over medium heat. Add the additional minced garlic and sauté until fragrant but not browned, about 1-2 minutes.
- Cook the Stuffed Paccheri: Carefully add the stuffed paccheri to the skillet and gently toss to coat them in the garlic olive oil. Warm through without stirring vigorously to avoid breaking the pasta tubes.
- Serve: Plate the paccheri and top with extra grated Parmesan cheese and fresh basil leaves. Serve hot for a creamy, aromatic pasta dish.
Notes
- Be gentle when stuffing the pasta to prevent breakage.
- Use fresh basil for the best flavor.
- You can substitute Parmesan with Pecorino Romano if desired.
- This dish is best served immediately but can be kept warm briefly before serving.
- Adding a pinch of red pepper flakes in the filling or sauté step can give a subtle heat if preferred.
