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Baked Stuffed Paccheri Pasta with Ricotta and Chard

Prep Time: 30 mins Cook Time: 30 mins

Servings: 4


  • 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:

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