top of page

Baked Stuffed Paccheri Pasta with Ricotta and Chard

Prep Time: 30 mins Cook Time: 30 mins


Servings: 4

Ingredients

  • 10.5 oz Paccheri Pasta (Try our Paccheri)

  • 17.5 oz Chard

  • 8 oz Ricotta (Try our Ricotta)

  • 3.5 oz Grated Parmesan (Try our Parmesan)

  • 17.5 oz Bechamel or Light Cream

  • 1 egg

  • Salt, Pepper and Nutmeg

  1. Pre-heat oven to 450°F.

  2. Bring a large pot of salted water to a boil; add the chard and cook for about 5 minutes. Drain the chard into a colander, and, when cool, squeeze it very well. Put the chard in a bowl and cut in small pieces.

  3. Add the ricotta, salt, nutmeg, pepper, parmesan (~2 oz) and the egg. Mix well and set aside.

  4. Bring another pot of salted water to a boil. When it is boiling add the paccheri and cook, stirring occasionally. Check the cooking time on the package and drain the pasta 5 minutes earlier than that time (the paccheri will finish to cook in the oven). Rinse with cold water.

  5. Coat the bottom of a baking dish with 2 tbsp of the bechamel or light cream.

  6. Spoon the filling into the paccheri tubes using a teaspoon and lay, side by side, on the baking dish. Then pour on the bechamel or cream, sprinkle with remaining Parmesan.

  7. Bake in oven for 20 mins until pasta topping is golden.


Recipe Notes:

 
 
 

Comments


© 2023 by GOOD TO EAT. Proudly created with Wix.com

CONTACT

US

Tel: 410 745 0345

104 Railroad Ave

Saint Michaels, MD

Trattoria Simpatico Restaurant
Open Saturdays Noon to 4 PM
Sample Menu:​
Seafood Stew
Eggplant Parm 
Sausage & Peppers Hoagie
Italian Hoagie
Greens Topped with Shrimp Salad
CurrentlyIn the Main Shop
Take Home Meals

Check out upcoming Cooking Classes HERE.

​​

Call or email us with any questions:

simpatico1@verizon.net

410-745-0345

Monday-Thursday 10:00 AM - 5:00 PM

Friday-Saturday 10:00 AM - 5:30 PM    

Sunday  11:00 AM - 5:00 PM. 

Closed on Easter Sunday, Thanksgiving Day, Christmas Day & New Year Day

Outside of the above hours, appointments always available by calling Bobbi on 610-209-5409.

TELL

US

bottom of page