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Oven Baked Spinach Ricotta stuffed Paccheri

Oven Baked Spinach Ricotta stuffed Paccheri

Oven Baked Spinach Ricotta Stuffed Paccheri, comfort food at its best with loads of flavor and those crispy bits that everyone loves!

  • Total Time: 1 hour 40 minutes
  • Yield: 14-16 servings 1x

Ingredients

Scale

Tomato sauce:

  • 1200 ml D.O.P. San Marzano tomatoes, pureed
  • 2 tbsp D.O.P. extra virgin olive oil
  • 2 cloves garlic, cleaned and pressed
  • Handful of fresh organic basil
  • salt and pepper to taste

Pasta:

  • 700 g Paccheri
  • Large pot of boiling salted water

Filling:

  • 880 g fresh organic baby spinach
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic cleaned and pressed
  • 1/2 yellow onion minced
  • 1/2 small shallot minced
  • 1/2 tsp fresh grated nutmeg
  • 2 eggs
  • 1/2 cup Parmigiano
  • 1000 ml good quality ricotta
  • Salt and pepper to taste

Instructions

Tomato sauce:

  1. In a medium sauce pan heat up olive oil and garlic, when garlic starts to sizzle pour in tomato puree.
  2. Add water to container where tomato puree was and pour into pan.
  3. Toss in fresh basil broken up a bit by hand.
  4. Season with salt and pepper.
  5. Cover slightly and simmer for about 20-25 minutes or until sauce thickens.

Filling:

  1. While sauce is simmering heat up oil with garlic, minced onion, and shallot, in a large sautee pan.
  2. When garlic starts to sizzle and onion/shallot are translucent, add in baby spinach a little at a time.
  3. As the spinach wilts keep adding until all the spinach is in the pan.
  4. Cook for about 10-15 minutes until nice and tender.
  5. Place spinach in a sieve and let drain.
  6. Chop spinach finely and place in a mixing bowl.
  7. Add in ricotta and egg, fold with a spatula until uniform.
  8. Toss in grated nutmeg.
  9. Sprinkle in Parmigiano and mix till well blended.
  10. Season with salt and pepper to taste. Set aside.

Pasta:

  1. In a large pot bring salted water to a boil.
  2. Place paccheri into boiling water and cook for 8 minutes.
  3. Drain and place in cold water to stop cooking.
  4. Drain again and set aside.

Assembly:

  1. Take two large baking dishes and spoon a good amount of tomato sauce onto the bottoms.
  2. Scoop filling mixture into a piping bag, and grab paccheri and slowly pipe filling holding the paccheri at the bottom so the filling does not fall out, and fill right to the top.
  3. Place filled paccheri onto the sauce and continue in this matter till all the paccheri are filled and placed side by side intio the dish.
  4. Take remaining sauce and spoon over paccheri.
  5. Sprinkle with a generous amount of grated Parmigiano.
  6. Top with a dusting of fine breadcrumbs, and finally a drizzle of olive oil.
  7. Cover and place in fridge overnight or for just a few hours.
  8. Pre-heat oven to 400 degrees F.
  9. Place dishes on middle rack and bake for 35 minutes: 15 minutes covered in foil and 15 minutes uncovered.
  10. At the end turn oven to a low broil and cook for an additional 1-2 minutes or until top is nice and crispy.
  11. Take out of oven, let sit for a few minutes, ready to serve.
  12. Enjoy!
  • Author: Loreto
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main, Pasta
  • Method: Baked
  • Cuisine: Italian
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