Ricotta & Parsley Paccheri Recipe
If you’re looking for a comforting, soul-satisying Italian dish that balances creamy richness with a burst of herby freshness, Ricotta & Parsley Paccheri will become your new go-to. This classic yet approachable pasta recipe highlights plump tubes of paccheri tossed with fluffy ricotta, fresh parsley, and a dash of lemon zest, all pulled together by a touch of Parmesan. Whether you’re making a speedy weeknight dinner or a memorable meal with friends, Ricotta & Parsley Paccheri delivers a beautiful plate that’s sure to impress.
Ingredients You’ll Need
Making Ricotta & Parsley Paccheri is all about letting simple ingredients shine. Each one plays a unique part in creating a pasta that’s rich, vibrant, and full of texture—nothing fussy, just honest flavors coming together beautifully.
- 12 oz paccheri pasta: Big, tube-shaped pasta that’s sturdy enough to trap every bit of creamy sauce inside.
- 1 tablespoon olive oil: Choose a good-quality extra virgin olive oil for a subtle fruity note in your sautéed garlic.
- 2 cloves garlic (minced): Just a little garlic goes a long way to add depth and aroma without overpowering the dish.
- 1 1/2 cups ricotta cheese: Creamy ricotta is the backbone of this sauce, creating that signature velvety texture.
- 1/2 cup grated Parmesan cheese: Adds a nutty, savory kick and helps thicken the sauce.
- 1/2 teaspoon salt: Brings all the flavors together—don’t forget to salt your pasta water, too!
- 1/4 teaspoon black pepper: A little warmth and bite to balance the creaminess.
- 1/4 teaspoon nutmeg (optional): Just a pinch lends subtle complexity to the ricotta filling.
- 1/2 cup chopped fresh parsley (plus more for garnish): The highlight for freshness—a generous handful makes the dish pop with color and flavor.
- 1/4 cup reserved pasta water: The secret to a silky sauce that clings to every noodle.
- Zest of 1 lemon (optional): Brightens everything at the very end with zippy citrus notes.
How to Make Ricotta & Parsley Paccheri
Step 1: Cook the Paccheri
Start by bringing a spacious pot of well-salted water to a lively boil. Tip in the paccheri and cook according to the package instructions until they’re perfectly al dente—tender but with a little bite. Right before you drain, scoop out 1/4 cup of the pasta water, as this starchy liquid will help your sauce achieve that dreamily creamy texture. Drain the pasta gently and set it aside while you prepare your sauce.
Step 2: Sauté the Garlic
While the paccheri is cooking, set a skillet over medium heat and pour in the olive oil. Once it’s shimmering, add your minced garlic. Let the garlic sauté for just about a minute—watch it closely and stir so it turns fragrant but doesn’t get bitter or browned. This quick step brings out a mellow, sweet flavor in the garlic, essential for the final sauce.
Step 3: Make the Ricotta Mixture
In a large mixing bowl, combine the ricotta cheese, Parmesan, salt, black pepper, nutmeg (if using), and chopped fresh parsley. Stir until everything’s well blended and flecked with vibrant green herbs. Pour in the sautéed garlic (with its fragrant oil!), then add just a little splash of your reserved pasta water to create a creamy, loose mixture that will coat the pasta luxuriously.
Step 4: Toss Everything Together
Now for the magic: Add the drained paccheri to your ricotta mixture while the pasta is still hot. Toss everything together gently but thoroughly—the hollow centers of the paccheri will fill with cheesy goodness, and every piece will be wrapped in that luscious sauce. If the texture seems a bit thick, add another splash of reserved pasta water until it’s just right: creamy but not runny. Finish with a grating of lemon zest if you like a bright, tangy lift.
Step 5: Serve and Enjoy
Dish out the Ricotta & Parsley Paccheri immediately while it’s piping hot. Garnish with extra chopped parsley for a fresh finish and, if you’re feeling fancy, sprinkle a little more lemon zest or Parmesan on top. Every bite should taste rich, savory, and absolutely irresistible.
How to Serve Ricotta & Parsley Paccheri
Garnishes
Ricotta & Parsley Paccheri practically begs for a shower of freshly chopped parsley just before serving. A sprinkle of extra Parmesan adds a touch of salty depth, while lemon zest wakes up the whole dish with brightness. For a restaurant-worthy effect, finish with a swirl of top-quality olive oil right on the plate.
Side Dishes
This creamy pasta loves company! Serve it with a crisp green salad (think arugula with a lemony vinaigrette) to balance out the richness. Roasted or grilled vegetables, especially asparagus or cherry tomatoes, make a colorful and delicious pairing. And if you want to go full Italian, offer some crusty bread on the side for swiping up every last bit of sauce.
Creative Ways to Present
If you’re serving Ricotta & Parsley Paccheri at a dinner gathering, try plating each portion in individual bowls or shallow plates and top with extra herbs and zest for a polished look. For a playful twist, stuff the paccheri tubes with the ricotta mixture, then arrange them upright in a baking dish and bake until slightly golden for a baked variation. Or go ultra-rustic and serve family-style in a big bowl at the center of the table for everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Ricotta & Parsley Paccheri, transfer any leftovers into an airtight container and refrigerate promptly. The pasta keeps well for up to two days, though you may notice it absorbing some of the sauce as it sits—don’t worry, it’s still delicious.
Freezing
While creamy sauces with ricotta aren’t the best candidates for freezing (they sometimes separate or turn grainy upon thawing), you can freeze assembled but unbaked portions if you choose the baked version. Wrap tightly and store for up to two months. For best texture, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place leftovers in a skillet or small saucepan over medium-low heat. Add a splash of milk or a spoonful of water to help revive the sauce and stir gently until warmed through. If microwaving, cover loosely and heat in short bursts, stirring in between, to prevent drying out.
FAQs
Can I use a different type Main Course
Absolutely! While paccheri has a delightful, sauce-catching shape for Ricotta & Parsley Paccheri, you can easily substitute with rigatoni, ziti, or even penne. Just choose something sturdy enough to hold the creamy sauce.
Do I need to use whole milk ricotta?
Whole milk ricotta gives the creamiest, most satisfying texture, but you can certainly use part-skim if you prefer a lighter dish. If possible, drain any excess liquid from your ricotta before using it in the sauce.
Is it possible to make Ricotta & Parsley Paccheri gluten-free?
Yes, simply substitute your favorite gluten-free pasta for the regular paccheri and ensure all other ingredients are certified gluten-free. The end result is just as comforting and tasty.
What can I add for extra flavor?
If you want a little more flair, try stirring in sun-dried tomatoes, a handful of toasted pine nuts, or even a pinch of red pepper flakes for gentle heat. The recipe is endlessly customizable to suit your mood.
Can I prepare the ricotta mixture in advance?
Certainly! Mix together the ricotta, Parmesan, seasonings, and parsley a few hours ahead of time and store it in the refrigerator. Just let it come to room temperature and give it a good stir before mixing with hot pasta.
Final Thoughts
Ricotta & Parsley Paccheri is proof that simple, high-quality ingredients really do make the most memorable meals. If you’re craving comfort and vibrant Italian flavor without a lot of fuss, this recipe is bound to win hearts and bellies. Give it a try the next time you want to treat yourself or loved ones to a bowl of pure pasta joy—you’ll be glad you did!
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Ricotta & Parsley Paccheri Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful pasta dish with this Ricotta & Parsley Paccheri recipe. The combination of ricotta cheese, Parmesan, and fresh parsley creates a luscious sauce that coats the paccheri tubes perfectly. A hint of nutmeg and lemon zest adds depth to the dish, making it a delightful meal for any occasion.
Ingredients
Paccheri Pasta:
12 oz paccheri pasta
Garlic Oil:
1 tablespoon olive oil, 2 cloves garlic (minced)
Cheese Mixture:
1 1/2 cups ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg (optional), 1/2 cup chopped fresh parsley, 1/4 cup reserved pasta water, zest of 1 lemon (optional)
Instructions
- Cook Paccheri: Boil salted water, cook paccheri until al dente, reserve pasta water.
- Sauté Garlic: Heat olive oil, sauté garlic until fragrant.
- Mix Cheese: Combine ricotta, Parmesan, salt, pepper, nutmeg, parsley, sautéed garlic, and pasta water.
- Toss Pasta: Mix drained paccheri with ricotta mixture until coated.
- Serve: Garnish with parsley and lemon zest, serve warm.
Notes
- This dish pairs well with a green salad or roasted vegetables.
- For a richer version, add butter or cream at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 2g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
