Stuffed Baked Paccheri Pasta, a large pasta stuffed with a cheesy broccoli filling, topped with an easy white sauce and Parmesan Cheese, then baked to perfection.
Stuffed Baked Paccheri Pasta, was 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.
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
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!
Baked Gnocchi Double Cheese Tomato Sauce
Simple Saucy Cheesy Baked Tortellini
Homemade Creamy Whitesauce Lasagna
So if you are looking for something different to make with that head of broccoli, here it is, Stuffed Baked Paccheri Pasta. Buon Appetito!
Stuffed Baked Paccheri Pasta
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!
Nanette says
December 26, 2018 at 4:36 amLooks 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?
Rosemary says
December 26, 2018 at 10:28 amHi Nanette, thanks, it should actually be remaining 1/4 portion. Hope you enjoy it.
Stella Bahl says
November 28, 2017 at 11:39 amWoW! This looks so super yummy. I want to make this recipe for the holidays
Rosemary says
November 29, 2017 at 6:02 pmHi Stella, thanks so much it was pretty yummy! 🙂