Name: Baked Paccheri Pasta: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 pound paccheri pasta; 2 tablespoons olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1 (28 ounce) can crushed tomatoes; 1/2 cup heavy cream; 1/4 cup chopped fresh basil; 1/2 cup grated Parmesan cheese, plus more for topping; 1/2 cup grated Pecorino Romano cheese, plus more for topping; 1 (15 ounce) container ricotta cheese; 1 large egg; Salt and pepper to taste

Baked Paccheri Pasta: Prepare to be transported to the sun-drenched shores of Italy with this incredibly comforting and satisfying dish! Imagine sinking your fork into perfectly al dente, oversized paccheri pasta, embraced by a rich, flavorful sauce and blanketed with a golden, bubbly layer of cheese. This isn't just pasta; it's an experience.

Paccheri pasta, originating from the Campania region of Italy, boasts a fascinating history. Its large, tube-like shape was supposedly designed to smuggle garlic cloves across borders – a testament to the ingenuity (and deliciousness!) of Italian cuisine. But beyond its intriguing past, baked paccheri pasta has become a beloved staple in homes around the world.

What makes this dish so irresistible? It's the perfect marriage of textures and flavors. The smooth, substantial pasta holds the sauce beautifully, while the baking process intensifies the flavors and creates a delightful crispy top. People adore it for its comforting warmth, its ability to feed a crowd, and its versatility – you can easily customize the sauce and fillings to suit your preferences. Whether you're craving a hearty weeknight meal or looking to impress guests at a dinner party, this baked paccheri pasta recipe is guaranteed to be a winner!

Ingredients:

1 pound Paccheri pasta
1 tablespoon olive oil
1 pound ground beef (or Italian sausage, casings removed)
1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese, plus more for topping
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
8 ounces mozzarella cheese, shredded

Preparing the Meat Sauce:

Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped bell pepper and cook for another 2-3 minutes, until fragrant. Be careful not to burn the garlic!
Brown the Meat: Add the ground beef (or Italian sausage) to the skillet. Use a wooden spoon to break it up into smaller pieces. Cook until the meat is browned all over, making sure to drain off any excess grease. Nobody wants a greasy pasta bake!
Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will be! This is a great time to prep the other components.

Cooking the Pasta:

Boil the Paccheri: While the sauce is simmering, bring a large pot of salted water to a boil. Add the Paccheri pasta and cook according to the package directions, but reduce the cooking time by about 2-3 minutes. You want the pasta to be al dente, as it will continue to cook in the oven.
Drain and Cool: Drain the pasta well and rinse it with cold water to stop the cooking process. This also helps prevent the pasta from sticking together. Set aside to cool slightly.

Preparing the Ricotta Filling:

Combine the Ingredients: In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, the lightly beaten egg, and the chopped fresh parsley. Mix well until everything is evenly combined. This ricotta mixture adds a creamy, cheesy layer that complements the meat sauce perfectly.
Season to Taste: Season the ricotta mixture with a pinch of salt and pepper, or to your liking. Taste and adjust as needed.

Assembling the Baked Paccheri:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Grease the Baking Dish: Lightly grease a 9x13 inch baking dish with olive oil or cooking spray. This will prevent the pasta from sticking to the bottom of the dish.
Stuff the Paccheri: This is the fun part! Take each Paccheri pasta tube and carefully stuff it with the ricotta cheese mixture. You can use a small spoon or your fingers to do this. Don't overstuff them, just fill them nicely.
Layer the Ingredients: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange the stuffed Paccheri pasta tubes in a single layer over the sauce. You might need to cut some of the pasta tubes in half to fit them snugly in the dish.
Top with Sauce and Cheese: Pour the remaining meat sauce evenly over the stuffed pasta. Sprinkle the shredded mozzarella cheese and additional grated Parmesan cheese over the top. Don't be shy with the cheese!

Baking the Paccheri:

Cover and Bake: Cover the baking dish with aluminum foil. This will help to keep the pasta moist and prevent the cheese from burning. Bake for 20 minutes.
Uncover and Bake: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.
Rest Before Serving: Let the baked Paccheri pasta rest for at least 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

Serving Suggestions:

Serve the baked Paccheri pasta hot, garnished with fresh parsley or basil, if desired. It's delicious on its own, or you can serve it with a side salad and some crusty bread for dipping in the sauce. Enjoy!

Tips and Variations:

Vegetarian Option: Substitute the ground beef with plant-based ground meat or a mixture of sautéed vegetables like mushrooms, zucchini, and eggplant.
Cheese Variations: Use a combination of different cheeses, such as provolone, fontina, or Asiago, for a more complex flavor.
Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper to the meat sauce for extra heat.
Add Vegetables: Incorporate other vegetables into the meat sauce, such as carrots, celery, or spinach.
Make Ahead: Assemble the baked Paccheri pasta ahead of time and store it in the refrigerator for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
Freezing: Baked Paccheri can be frozen before or after baking. If freezing before baking, wrap tightly in plastic wrap and then foil. Thaw completely in the refrigerator before baking. If freezing after baking, let cool completely, then wrap tightly and freeze. Reheat in a preheated oven at 350°F (175°C) until heated through.

Enjoy your delicious Baked Paccheri Pasta!

Conclusion:

So, there you have it! This Baked Paccheri Pasta recipe is more than just a meal; it's an experience. It's the kind of dish that brings people together, sparks conversation, and leaves everyone feeling utterly satisfied. I truly believe this recipe is a must-try for anyone who loves Italian food, enjoys a comforting baked pasta, or simply wants to impress their friends and family with a dish that looks and tastes like it came straight from a restaurant kitchen. Why is it a must-try? Well, beyond the sheer deliciousness of the perfectly cooked paccheri, the rich and flavorful sauce, and the bubbly, golden-brown cheese topping, it's the simplicity of the recipe that really seals the deal. It's surprisingly easy to put together, even on a busy weeknight, and the results are always spectacular. Plus, it's incredibly versatile! Looking for serving suggestions? I love serving this Baked Paccheri Pasta with a simple side salad of mixed greens, cherry tomatoes, and a light vinaigrette. A crusty loaf of bread for soaking up all that delicious sauce is also a must! For a heartier meal, you could add some grilled chicken or Italian sausage on the side. And speaking of versatility, there are so many ways you can adapt this recipe to suit your own tastes and preferences. Want to add some vegetables? Roasted bell peppers, zucchini, or eggplant would be fantastic additions. Feel free to experiment with different cheeses too! A blend of mozzarella, provolone, and Parmesan would be divine. If you're feeling adventurous, try adding a pinch of red pepper flakes for a little kick. For a vegetarian option, you can easily omit the meat and add more vegetables or use a plant-based meat substitute. You can also use different types of pasta, although I highly recommend sticking with the paccheri for its unique shape and ability to hold all that wonderful sauce. I've made this Baked Paccheri Pasta countless times, and it's always a crowd-pleaser. I've served it at dinner parties, potlucks, and even just for a cozy night in with my family. It's the kind of dish that everyone raves about, and I always get asked for the recipe. Now, I'm sharing it with you! I'm so confident that you're going to love this recipe. It's a guaranteed winner, and I can't wait to hear what you think. So, go ahead, give it a try! Gather your ingredients, preheat your oven, and get ready to create a truly unforgettable meal. Once you've made it, please, please, please come back and let me know how it turned out! Share your photos, your variations, and your experiences in the comments below. I'm always eager to hear from my readers and learn how you've made this recipe your own. Did you add any special ingredients? Did you make any substitutions? Did you serve it with anything particularly delicious? I want to know it all! Happy cooking, and I hope you enjoy this Baked Paccheri Pasta as much as I do! I'm sure it will become a new favorite in your household. Bon appétit!