Description
Enjoy a creamy and flavorful Italian dish with Indulge in Ricotta Paccheri, featuring pasta tubes stuffed with a luscious ricotta and Parmesan mixture, sautéed in garlic-infused olive oil and garnished with fresh basil.
Ingredients
Scale
Pasta
- 12 oz paccheri pasta
- Salt, to taste
Ricotta Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
For Sautéing
- 2 tbsp extra virgin olive oil
- Additional 1 clove garlic, minced (for sautéing)
For Garnish
- Extra grated Parmesan cheese
- Fresh basil leaves
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the paccheri and cook for 10-12 minutes until al dente. Drain and allow to cool slightly to handle.
- Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, grated Parmesan, minced garlic, chopped basil, salt, and pepper. Mix well until smooth and evenly blended.
- Stuff the paccheri: Using a spoon or piping bag, fill each paccheri tube generously with the ricotta mixture, ensuring they are well filled but not overflowing to prevent breaking during cooking.
- Heat the garlic oil: In a skillet, heat the extra virgin olive oil over medium heat. Add the additional minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes, taking care not to burn the garlic.
- Sauté the stuffed pasta: Gently add the filled paccheri into the skillet with the garlic oil. Toss carefully to coat the pasta with the oil and garlic flavor, avoiding breaking the delicate stuffed tubes. Cook for 2-3 minutes until warmed through.
- Serve: Plate the sautéed paccheri and top with extra grated Parmesan cheese and fresh basil leaves for garnish. Serve immediately while hot and enjoy.
Notes
- Be gentle when stirring the stuffed pasta in the skillet to prevent them from breaking.
- If you prefer, you can bake the stuffed pasta with some tomato sauce for a different variation.
- Use fresh basil leaves for the best flavor.
- Adjust seasoning of the ricotta mixture to taste before stuffing.
- Use a piping bag to make stuffing the paccheri easier and neater.
