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Home » Ingredient » Pasta » Stuffed Baked Paccheri

Stuffed Baked Paccheri

By: Rosemary Published: November 27, 2017 Updated on: June 27, 2019

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Stuffed Baked Paccheri a large pasta stuffed with a cheesy broccoli filling, topped with an easy white sauce and Parmesan Cheese, then baked to perfection.

Table of Contents

  • Stuffed Baked Paccheri
  • Stuffed Baked Paccheri Pasta
  • More Baked Pasta Recipes you may enjoy!
      • Never Miss a Recipe!
  • Stuffed Baked Paccheri
    • Ingredients US CustomaryMetric 1x2x3x
      • BROCCOLI FILLING
      • WHITE SAUCE
      • **drain the ricotta in a sieve for 30 minutes.
    • Instructions 
      • BROCCOLI FILLING
      • WHITE SAUCE
    • Nutrition

Stuffed Baked Paccheri Pasta, a tasty creamy broccoli & ricotta filling topped with a homemade white sauce and Parmesan Cheese. Fast & easy.Stuffed Baked Paccheri

So easy to make and we all loved it. I can never say no to a pasta dish, doesn’t matter what kind if it has pasta involved I will try it.

4 how to make baked paccheri raw broccoli, cooked, with ricotta and stuffed paccheri

Especially a baked pasta! This Baked Paccheri is the perfect Fall Pasta dish, made with broccoli and ricotta and a simple homemade white sauce. This is the perfect Meatless Monday Dinner idea.

The pasta is pre boiled of course only until al dente and then stuffed with the Broccoli filling mixture. I sprinkled a good amount of parmesan cheese on top because I love my Pasta and Parmesan.

Stuffed Baked Paccheri Pasta

a spoonful of baked paccher

I even added some before I served it because you can never have too much!

When I baked it I really didn’t over bake it or brown it too much on top, I didn’t want the white sauce to dry out. I wanted it to remain creamy.

More Baked Pasta Recipes you may enjoy!

Creamy Cheesy Baked Pasta

Baked Macaroni Double Cheese

Baked Gnocchi Double Cheese Tomato Sauce

Simple Saucy Cheesy Baked Tortellini

Homemade Creamy Whitesauce Lasagna

baked paccheri in a white casserole dish

So if you are looking for something different to make with that head of broccoli, here it is, Stuffed Baked Paccheri Pasta. Buon Appetito!

some baked paccheri on a spoon up close.

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    some baked paccheri on a spoon up close.

    Stuffed Baked Paccheri

    Rosemary Molloy
    Stuffed Baked Paccheri Pasta, a tasty creamy broccoli & ricotta filling topped with a homemade white sauce and Parmesan Cheese. Fast & easy.
    4.50 from 4 votes
    Prevent your screen from going dark
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    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Main Dish, Pasta
    Cuisine Italian
    Servings 6 servings
    Calories 319 kcal

    Ingredients
     
     

    BROCCOLI FILLING

    • 1 1/2 pounds broccoli
    • 1/2 tablespoon olive oil
    • 1 clove garlic
    • 3/4 cup ricotta cheese **
    • salt and pepper to taste

    WHITE SAUCE

    • 1 1/2 tablespoons butter
    • 1 1/2 tablespoons flour
    • pinch of salt
    • 1 1/2 cups milk (I used 2%)
    • dash of oregano, basil & pepper
    • 3 cups paccheri (cooked al dente)
    • 1/2 cup fresh grated parmesan cheese (divided)
    • 1/2 teaspoon parsley (or 1 tablespoon chopped fresh parsley)

    **drain the ricotta in a sieve for 30 minutes.

      Instructions
       

      • Pre-heat oven to 350°.  

      BROCCOLI FILLING

      • In a large pot of salted boiling water cook the broccoli until tender (not mushy). Drain but do not throw out the water.  
      • In a blender place 3/4 of the broccoli, olive oil and garlic and blend until creamy.
      • In a medium bowl combine the blended broccoli, the remaining 1/4 portion of broccoli, 1/4 cup of parmesan cheese,  the ricotta cheese and the salt and the pepper to taste. Mix together with a fork.  Set aside.
      • In the same water as the broccoli, cook the pasta al dente.  Drain and wait 5-10 minutes until pasta has cooled enough to be handled.

      WHITE SAUCE

      • In a medium pot over medium heat melt the butter, and then add the flour and the salt, mix together with a whisk,  then add milk slowly and continue to stir until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano, basil and pepper. Remove from heat. 
      • Mix together the remaining 1/4 cup of parmesan cheese and the parsley.
      • Place some white sauce on the bottom of an 8x 6 inch baking pan, one by one fill the paccheri with filling and place standing up in the dish.  Cover the filled paccheri with the remaining white sauce and sprinkle with the remaining Parmesan cheese/parsley.  Bake for approximately 15 minutes.  Sprinkle with more Parmesan if desired.  Enjoy!

      Nutrition

      Calories: 319kcalCarbohydrates: 35gProtein: 15gFat: 13gSaturated Fat: 7gCholesterol: 36mgSodium: 243mgPotassium: 548mgFiber: 3gSugar: 5gVitamin A: 1100IUVitamin C: 101.3mgCalcium: 285mgIron: 1.5mg
      Tried this recipe?Let us know how it was!

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        Casseroles & Bakes, Main Dish, Most Posts, Pasta, Vegetables

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        1. Nanette says

          December 26, 2018 at 4:36 am

          4 stars
          Looks like a great recipe that Ill certainly try. Maybe even toss in some cooked pancetta. FYI I think that in step 3 the word ‘cup’ should be eliminated. Meaning it reads 1/4 cup broccoli but I think you mean a quarter of the broccoli?

          Reply
          • Rosemary says

            December 26, 2018 at 10:28 am

            Hi Nanette, thanks, it should actually be remaining 1/4 portion. Hope you enjoy it.

            Reply
        2. Stella Bahl says

          November 28, 2017 at 11:39 am

          5 stars
          WoW! This looks so super yummy. I want to make this recipe for the holidays

          Reply
          • Rosemary says

            November 29, 2017 at 6:02 pm

            Hi Stella, thanks so much it was pretty yummy! 🙂

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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