Baked Paccheri

Name: Baked Paccheri
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Paccheri pasta 10.6 oz; Broccoli (florets only) 0.9 lb; Cow's milk ricotta cheese 0.4 cup; Gorgonzola cheese sweet 5.3 oz; Fine salt to taste; Butter 1 ½ tbsp; Type 00 flour 0.5 oz; Butter 1 ½ tbsp; Whole milk 0.8 cup; Fine salt to taste; Nutmeg to taste

it de fr es br

598.5

Calories per serving

Vegetarian

Energy Kcal 598.5
Carbohydrates g 72.1
of which sugars g 9.9
Protein g 23
Fats g 34.2
of which saturated fat g 12.4
Fiber g 69.3
Cholesterol mg 5.4
Sodium mg 625

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Lorenza Tinelli

Baked paccheri is one of those dishes that really captures the heart of Southern Italy. For real. Originating from Campania, this large, tube-shaped pasta is just perfect for soaking up rich flavors, especially when it is coated in a creamy broccoli sauce. And listen, the mix of baked paccheri, broccoli cream, and a blend of ricotta and sweet gorgonzola cheese gives a comforting yet super intriguing taste.

As the cheese melts, it turns all gooey and really, really good—making each bite feel like a little special treat. Campanians—who are known for their love of Italian baked pasta—often add a thick layer of béchamel. This creates a golden crust that adds a touch of crunch before you reach the tender pasta and sauce.

Here's the deal: the way paccheri pasta bake holds sauce inside each tube feels like a surprise with every forkful. In Southern Italy, they often toss in seafood or veggies, but this vegetarian version? It really points out the pasta's core. It comes with the richness you'd expect from classic oven-baked paccheri, yet it stays light due to the broccoli and the seamless way the béchamel pulls everything together.

Serve a portion, and you get tender pasta with just the right amount of crispy edges and a blend of moist, cheesy filling. Italian families love using paccheri for stuffed or baked pasta recipes, and this version with a simple veggie sauce feels both familiar and fresh. The tangy gorgonzola beautifully balances the mild ricotta, creating a harmony that makes this dish something special.

The bubbly, golden top? Not only does it look inviting, but it smells fantastic as it comes out of the oven. For anyone who appreciates traditional Italian pasta dishes and wants to explore new flavors, this meal is perfect for sharing with friends and family. It's a culinary adventure that really brings people together over a shared love for good food and comforting flavors. Can't go wrong, pretty much.

INGREDIENTS

598.5

Calories per serving

Paccheri pasta 10.6 oz (300 g)

Broccoli 0.9 lb (400 g) - (florets only)

Cow's milk ricotta cheese 0.4 cup (100 g)

Gorgonzola cheese 5.3 oz (150 g) - sweet

Fine salt to taste

Butter 1 ½ tbsp (20 g)

for the béchamel: Type 00 flour 0.5 oz (15 g); Butter 1 ½ tbsp (20 g); Whole milk 0.8 cup (200 g); Fine salt to taste; Nutmeg to taste

Preparation

How to prepare Baked Paccheri

To prepare the baked paccheri, first make the béchamel. Melt the butter in a saucepan 1, then add the flour 2 and stir quickly, allowing it to cook for a couple of minutes. Add the milk 3 and stir gently.

Season with salt and nutmeg 4. Continue to cook the béchamel until it has thickened and coats the back of a spoon 5. Remove it from the heat and set it aside. Prepare the broccoli: clean them to obtain 400 g (14 oz) of florets and rinse them well with cold water 6.

Drain the broccoli well and place them in a steamer basket. Fill a pot with water, add salt 8, and bring to a boil. As soon as it starts boiling, place the basket inside 9.

Cover 10 and cook for about 10 minutes. Then transfer them to a bowl and cook the paccheri in the water below for 7 minutes 11. Meanwhile, take out some florets for decoration and mash the rest in the bowl with a fork 12.

Add the ricotta as well 13, mix well 14, and also add the gorgonzola 15. Mix again until you obtain a homogenous cream.

Now drain the paccheri 16 and dress them with the cream you just prepared 17. Transfer the pasta thus seasoned into a baking dish. Spread the béchamel over the paccheri 18.

Also, add some pats of butter on top 19 and arrange the reserved florets 20. Bake in a preheated oven at 350°F for about 15 minutes. Finally, turn on the grill for 5 minutes to help with browning. Remove from the oven 21 and let rest for 5 minutes before serving.

Storage

You can store the pasta in the refrigerator for one day covered with plastic wrap. Before consuming it, you can reheat it in a hot oven at 300°F with a few pats of butter on top.