Recipe for Paccheri Pasta: Jumbo Tubes Stuffed With Rich Fillings

Paccheri pasta transforms any meal into an elegant experience with its wide, tube-like shape designed to hold rich fillings and hearty sauces. This Italian classic brings restaurant-quality flavor to your home kitchen with minimal effort.

The jumbo tubes act like edible vessels, perfectly capturing chunky ragùs, creamy cheeses, or vegetable medleys in every bite. Their thick walls maintain a satisfying al dente texture even when loaded with robust ingredients.

What sets this dish apart is its versatility—whether baked with béchamel and tomato sauce or served simply with olive oil and fresh herbs. The generous size makes each serving feel substantial and satisfying.

Mastering paccheri opens doors to endless culinary creativity. The pasta’s unique shape ensures every forkful delivers maximum flavor in every mouthful.

Ingredients for Recipe for Paccheri Pasta

Jumbo pasta tubes and rich fillings create a restaurant-worthy dish at home.

Paccheri pasta is key here. Look for De Cecco or Barilla brands at Whole Foods or well-stocked supermarkets—their thick walls hold up to hearty sauces. The ground beef should be fresh (check the date) with good marbling for flavor. For the tomatoes, San Marzano canned tomatoes are the gold standard, available at Trader Joe’s or Italian specialty stores.

No red wine? Substitute with additional beef stock. Vegetarian option: swap beef for lentils or mushrooms. If you can’t find fresh basil, dried basil at one-third the amount works in a pinch. The ricotta can be replaced with cottage cheese for a similar texture. For gluten-free, use jumbo rice pasta tubes instead.

Store uncooked paccheri in a cool, dry place for up to 1 year. Cooked pasta keeps in the fridge for 3-4 days or can be frozen for 2 months. The ricotta and Parmesan should be used within 1 week of opening for best quality.

Step-by-Step Instructions for Paccheri Pasta

This method ensures perfectly cooked jumbo pasta tubes with a rich, flavorful filling every time.

Step 1: Cook the Paccheri Pasta

Bring a large pot of salted water to a rolling boil. Add the 12 oz Paccheri Pasta and cook for 10-12 minutes until the tubes are al dente—they should be tender but still have a slight bite. Stir occasionally to prevent sticking.

Drain the pasta in a colander, reserving 1 cup of pasta water for later use. Immediately rinse the paccheri under cold water to stop the cooking process and prevent overcooking. Set aside to cool while you prepare the filling.

Step 2: Prepare the Beef and Tomato Filling

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the 1 lb Ground Beef and cook for 5-6 minutes, breaking it into small pieces with a wooden spoon, until browned evenly.

Add the 1 whole Yellow Onion (finely diced) and cook for 3-4 minutes until soft and translucent. Stir in the 4 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. Pour in the 0.5 cup Dry Red Wine and simmer for 2 minutes to reduce slightly.

Add the 1 can San Marzano Tomatoes (crushed), 1 cup Beef Stock, 1 tsp Kosher Salt, 0.5 tsp Black Pepper, and 1 tsp Dried Oregano. Simmer for 10-12 minutes until the mixture thickens and the flavors meld.

Step 3: Mix the Cheese Filling

In a medium bowl, combine the 1 cup Ricotta Cheese, 0.5 cup Parmesan Cheese, and 0.5 cup Fresh Basil Leaves (chopped). Stir until the mixture is smooth and the basil is evenly distributed. This creamy blend will complement the rich beef filling.

Season the cheese mixture lightly with a pinch of Kosher Salt and Black Pepper to taste. The ricotta should be smooth and spreadable, with visible flecks of fresh basil throughout.

Step 4: Assemble and Bake the Paccheri

Preheat the oven to 375°F. Using a small spoon or piping bag, fill each paccheri tube with a layer of the cheese mixture, followed by a layer of the beef and tomato filling. Place the stuffed pasta in a baking dish.

Pour the reserved pasta water over the assembled paccheri, covering the bottom of the dish. Cover with foil and bake for 15-20 minutes until the pasta is heated through and the flavors meld. Remove the foil and bake for an additional 5 minutes to allow the tops to lightly brown.

Make-Ahead Tips for This recipe for paccheri pasta

Prep Ahead of Time

You can cook the paccheri pasta up to 2 days ahead—just undercook it by 1-2 minutes so it doesn’t turn mushy when reheated. Toss with 1 tsp olive oil to prevent sticking, then store in an airtight container in the fridge. This saves 30 minutes on cooking day. 💡

Make the Fillings Early

The beef and tomato filling can be made 3 days in advance and stored in the fridge. It actually tastes better as the flavors meld. The cheese mixture should be made fresh, but you can prep the basil and Parmesan ahead.

Assemble Before Baking

Fill the paccheri tubes with both fillings up to 1 day ahead and refrigerate in your baking dish. When ready to bake, bring to room temperature for 30 minutes, then add the reserved pasta water and bake as directed. ⏰

Freeze for Later

Assembled but unbaked paccheri freezes beautifully for up to 2 months. Wrap the baking dish tightly with plastic wrap and foil, or use a freezer-safe container. Thaw in the fridge overnight before baking.

Reheating Tips

For leftovers, cover with foil and reheat in a 350°F oven for 15-20 minutes. Add a splash of water or broth to keep it moist. Avoid microwaving, as it can make the pasta gummy. 🔥

Frequently Asked Questions