Baked Paccheri

Name: Baked Paccheri
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6-8
Ingredients: 2 tablespoons olive oil; 1/2 pound hot Italian sausage, casing removed; 2 garlic cloves, chopped; 1 (5-ounce) container baby spinach, roughly chopped; 1/2 teaspoon red pepper flakes, optional; 1/4 teaspoon kosher salt; 1 (16-ounce) container whole milk ricotta cheese; 1/2 cup freshly grated parmesan cheese; 1/2 cup shredded mozzarella cheese; 3 cups marinara, divided (1 ½ jars of bio orto pomodoro); 28 to 30 paccheri pasta (roughly 9 ounces; half of a Giadzy package); 2 cups shredded mozzarella cheese; 1 cup freshly grated parmesan cheese

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Paccheri is one of our all-time favorite pasta shapes around, and this Paccheri Al Forno (aka, baked paccheri!) is a classic way to cook it in southern Italy. Filling each tube of pasta with a flavorful sausage and ricotta mixture is reminiscent of stuffed cannelloni or lasagna rolls, and it’s extra delicious with the perfect al dente chew of Giadzy pasta.

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

1 hour 5 minutes

Calories

965

Author:

Giadzy

Ingredients

For the filling:

2 tablespoons olive oil

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1/2 pound hot Italian sausage, casing removed
2 garlic cloves, chopped
1 (5-ounce) container baby spinach, roughly chopped
1/2 teaspoon red pepper flakes, optional
1/4 teaspoon kosher salt
1 (16-ounce) container whole milk ricotta cheese
1/2 cup freshly grated parmesan cheese

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1/2 cup shredded mozzarella cheese

To assemble:

3 cups marinara, divided (1 ½ jars of bio orto pomodoro)

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28 to 30 paccheri pasta (roughly 9 ounces; half of a Giadzy package)

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2 cups shredded mozzarella cheese
1 cup freshly grated parmesan cheese

Instructions

1 cup freshly grated parmesan cheese
Prepare the filling. Heat a medium skillet over medium high heat. Add the oil to the pan and heat an additional 30 seconds. Add the sausage to the pan. Cook, breaking apart the sausage into very small pieces, until golden brown and cooked through, about 10 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Stir in the spinach, red pepper flakes and salt. Cook, stirring often until the spinach is completely wilted, about 2 more minutes. Transfer the mixture to a large bowl and cool to room temperature.
To the same bowl, stir together the ricotta cheese, parmesan cheese and mozzarella cheese until combined. Transfer the mixture into a resealable plastic bag or piping bag. Set aside.
Preheat the oven to 400 degrees F.
To assemble, bring a medium pot of water to a boil. Season generously with salt. Boil the pasta until par-cooked and still quite firm, about 7 minutes. Using a pasta spider, remove the pasta to a tray to cool to room temperature.
While the pasta cools, spoon 1 1/2 cup of the sauce onto the bottom of a 9 x 13 inch pan. Once the pasta is cool enough to handle, use the piping bag to fill the paccheri with the cheese mixture. Line the cheese filled pasta in 3 rows on top of the sauce, nestling them in tightly together. Spoon another 1 1/2 cups of sauce on top of the pasta. Top the sauce covered pasta with the mozzarella and parmesan cheese. Bake the pasta until the cheese is melted and bubbly and the pasta is al dente, 30 minutes. Switch the oven to broil and broil the dish for 3 minutes to brown the cheese. Allow the paccheri to rest for 10 minutes before serving.