Stuffed Baked Paccheri

Name: Stuffed Baked Paccheri
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 12 oz Paccheri (12-14 ounces paccheri cooked al dente (about 7 ounces dry) — up to 14); 1 ½ lb Broccoli (1½ pounds broccoli); ½ tbsp Olive Oil (½ tablespoon olive oil); 1 clove Garlic (1 clove garlic); ¾ cup Ricotta Cheese (¾ cup ricotta cheese **); ¼ tsp Table Salt (¼ teaspoon salt (or more to taste) + 1-2 pinches salt — up to 2); 1 piece Black Pepper (1-2 dashes pepper or to taste — up to 2); 1 ½ tbsp Unsalted Butter (1½ tablespoons butter); 1 ½ tbsp All-Purpose Flour (1½ tablespoons all purpose flour); 1 ½ cup Whole Milk (1½ cups milk (2% or whole milk)); 1 piece Oregano (1-2 dashes oregano, basil & pepper — up to 2); ½ cup Parmesan Cheese (½ cup fresh grated parmesan cheese (divided)); ½ tsp Dried Parsley (½ teaspoon dried parsley (or 1 tablespoon fresh chopped parsley))

Stuffed Baked Paccheri - Main Dish,Pasta (Italian)

45 minItalian

Servings6

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Paccheri12 oz · 12-14 ounces paccheri cooked al dente (about 7 ounces dry) — up to 14
Broccoli1 ½ lb · 1½ pounds broccoli
Olive Oil½ tbsp · ½ tablespoon olive oil
Garlic1 clove · 1 clove garlic
Ricotta Cheese¾ cup · ¾ cup ricotta cheese **
Table Salt¼ tsp · ¼ teaspoon salt (or more to taste) + 1-2 pinches salt — up to 2
Black Pepper1 piece · 1-2 dashes pepper or to taste — up to 2
Unsalted Butter1 ½ tbsp · 1½ tablespoons butter
All-Purpose Flour1 ½ tbsp · 1½ tablespoons all purpose flour
Whole Milk1 ½ cup · 1½ cups milk (2% or whole milk)
Oregano1 piece · 1-2 dashes oregano, basil & pepper — up to 2
Parmesan Cheese½ cup · ½ cup fresh grated parmesan cheese (divided)
Dried Parsley½ tsp · ½ teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)

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Steps

1Pre-heat oven to 350F/180C.
2BROCCOLI FILLING
3In a large pot of salted boiling water cook the broccoli until tender (not mushy). Drain but do not throw out the water.
4In a blender place ¾ of the broccoli, olive oil and garlic and blend until creamy.
5In a medium bowl combine the blended broccoli, the remaining broccoli, ¼ cup of parmesan cheese, the ricotta cheese and the salt and the pepper to taste. Mix together with a fork. Set aside.
6In the same water as the broccoli, cook the pasta al dente approximately 6-7 minutes. Drain and wait 5-10 minutes until pasta has cooled enough to be handled, do not run under cold water! Toss the pasta with a little olive oil to keep it from sticking together.
7WHITE SAUCE
8In a medium pot over medium heat melt the butter, and then add the flour and the salt, mix together with a whisk, then add milk slowly and continue to stir until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano, basil and pepper. Remove from heat.
9Mix together the remaining ¼ cup of parmesan cheese and the parsley.
10Place some white sauce on the bottom of an 8x 6 inch baking pan, one by one fill the paccheri with filling and place standing up in the dish. Cover the filled paccheri with the remaining white sauce and sprinkle with the remaining Parmesan cheese an parsley. Bake for approximately 15 minutes. Sprinkle with more Parmesan if desired before serving. Enjoy!