Gratinated Paccheri with Ricotta and Zucchini Flowers

Name: Gratinated Paccheri with Ricotta and Zucchini Flowers
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: Paccheri pasta 11.3 oz; Cow's milk ricotta cheese 1 ½ cup; Zucchini flowers 7 oz; Parmigiano Reggiano PDO cheese 1.8 oz; Eggs 1; Anchovies in oil 2 fillets; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Béchamel sauce 1 ¼ cup; Parmigiano Reggiano PDO cheese to taste

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Difficulty: Easy
Prep time: 25 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Baked paccheri with ricotta and zucchini flowers brings a real taste of Campania right to your table. Seriously good stuff. Big, tube-shaped paccheri—which people in Naples absolutely love—get stuffed with a creamy mix of ricotta and fresh zucchini flowers. And listen, these flowers aren’t just pretty—they add a light, almost delicate flavor that’s hard to find in other pasta dishes. What makes this dish different from the usual baked pasta is the combo of seasonal ingredients and the way everything comes together in the oven. A layer of silky béchamel covers the stuffed pasta, and after a sprinkle of grated cheese, the whole thing bakes until it’s bubbling and golden. Every bite gives you that cheesy pull and a hit of fresh, springtime flavor from the zucchini flowers. I mean, it really really shows how simple ingredients from Southern Italy can turn into something special.

In Campania, folks truly know how to make oven-baked paccheri feel both homey and elegant. The look of these plump pasta tubes—each packed with ricotta and zucchini flower filling—makes the dish super inviting at any dinner. Pretty simple, right? It’s one of those zucchini flower recipes that shows off the beauty of Italian vegetables in the easiest way. Compared to other vegetarian pasta recipes, this one doesn’t just settle for tomato sauce—it goes for a rich, moist texture thanks to the béchamel and ricotta. There’s nothing heavy or complicated about it, though. Everything about this ricotta stuffed pasta recipe keeps things light, tender, and full of flavor. And you know what, whether you’re into traditional Italian pasta bakes or just want something a little different for a Sunday meal, this dish brings together classic techniques like stuffing and gratinating, which you see all the time in Neapolitan kitchens. And the result? A pasta bake that’s both down-to-earth and a little fancy. For sure. Easy to make but sure to impress everyone at the table. And when you dig into this tasty creation, you’ll really appreciate the balance of flavors that make it a standout dish in any setting. No question.

INGREDIENTS

Paccheri pasta 11.3 oz (320 g)

Cow's milk ricotta cheese 1 ½ cup (350 g)

Zucchini flowers 7 oz (200 g)

Parmigiano Reggiano PDO cheese 1.8 oz (50 g)

Eggs 1

Anchovies in oil 2 fillets

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the top: Béchamel sauce 1 ¼ cup (300 g); Parmigiano Reggiano PDO cheese to taste

Preparation

How to prepare Gratinated Paccheri with Ricotta and Zucchini Flowers

To prepare the gratinated paccheri with ricotta and zucchini flowers, first place a pot of salted water on the stove to cook the pasta. Then clean the zucchini flowers by removing the stems and pistils 1. In a pan, pour a drizzle of oil 3 and melt 2 anchovy fillets in oil 3.

Add the zucchini flowers 4, season with salt 5 and pepper, and cook for a few minutes over medium heat 6.

Meanwhile, the water will have come to a boil, so add salt and cook the paccheri for about 4 minutes 7. Drain the paccheri and transfer them to a baking dish 8, then dress them with some oil to prevent them from sticking 9.

Set aside and prepare the ricotta cream: in a bowl, combine the ricotta, grated Parmigiano Reggiano DOP 10, egg 11, salt, and pepper 12.

Mix the ingredients 13, then add the zucchini flowers 14 and mix again 15. For convenience, you can transfer the ricotta cream into a piping bag without a nozzle.

Line a baking tray with parchment paper and place the paccheri upright, side by side 16, then fill each one with the filling 17. Spread the surface with the bechamel 18.

Sprinkle with grated Parmigiano Reggiano DOP 19 and bake in a preheated static oven at 392°F for 15 minutes, then turn on the grill and cook for another 2-3 minutes 20. When they are golden, remove from the oven and serve your gratinated paccheri with ricotta and zucchini flowers 21!

Storage

It's recommended to consume the gratinated paccheri with ricotta and zucchini flowers immediately. If necessary, you can store them in the refrigerator for one day in an airtight container.