Baked Paccheri Rolls

Name: Baked Paccheri Rolls
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 tablespoons unsalted butter; 4 teaspoons all-purpose flour; 1 1/4 cups whole milk; 1/2 teaspoon salt; Pinch ground nutmeg; 1 15-ounce container whole milk ricotta cheese, excess liquid drained; 1 10-ounce package frozen chopped spinach, thawed and squeezed dry; 1 cup grated Parmigiano Reggiano, plus 2 tablespoons extra for topping; 3 ounces thinly sliced prosciutto, chopped; 1 large egg; 1 teaspoon salt (plus more for salting water); 1 to 2 tablespoons olive oil, plus more for drizzling; 1 box Paccheri pasta; 1 jar Giadzy passata (roughly 1 cup); 8 ounces shredded mozzarella

40 MINPrep Time

30 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

This spin on Giada’s beloved classic Lasagna Rolls is even simpler. Instead of manually rolling up lasagna, paccheri noodles get filled with a cheesy ricotta mixture and baked to bubbly perfection in bechamel and tomato sauce.

This is a delicious shortcut to the cozy, crowd-pleasing magic of Giada’s beloved lasagna rolls… Without any actual rolling required.

These wide, tube-shaped pasta are perfect for piping full of a creamy ricotta filling, then baked in a simple combination of bechamel and bright tomato passata until bubbly and golden.

It has everything you love about a classic baked pasta: creamy, saucy, cheesy, and in perfect little dumpling-like packages of pasta. It’s the kind of dish that looks very impressive but is secretly super doable.

Baked Paccheri Rolls

Rated 5.0 stars by 1 users

Servings

6

Prep Time

40 minutes

Cook Time

30 minutes

Ingredients

For The Sauce:

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/2 teaspoon salt
Pinch ground nutmeg

For The Dish:

1 15-ounce container whole milk ricotta cheese, excess liquid drained
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmigiano Reggiano, plus 2 tablespoons extra for topping
3 ounces thinly sliced prosciutto, chopped
1 large egg
1 teaspoon salt (plus more for salting water)
1 to 2 tablespoons olive oil, plus more for drizzling

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1 box Paccheri pasta

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1 jar Giadzy passata (roughly 1 cup)

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8 ounces shredded mozzarella

Instructions

Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt and nutmeg into the bechamel sauce. Set aside.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg and salt in a medium bowl to blend. Once blended, transfer the filling to a gallon ziploc bag or piping bag with a small corner cut out.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the paccheri until just tender but still firm to bite, about 6 minutes. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9 or equally large baking dish. Pour the bechamel sauce over the bottom of the prepared dish. One by one, fill each paccheri with the ricotta mixture by piping it into the tube, then placing in the dish. Repeat with the remaining pasta and ricotta mixture.
Pour the passata evenly over the stuffed paccheri. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over. Drizzle with a generous amount of olive oil and bake.
Bake until bubbly and golden brown, about 30 to 40 minutes. Let sit for 10 minutes before serving.