How to make stuffed paccheri pasta?

by Dreamwalker

Hi Matt,

I am wanting to stuff 'paccheri' pasta with a beef/hot sausage mixture.

I don't know which is better and safer.... stuff raw meat in the dry pasta then bake with sauce, or cook everything and then assemble it... any suggestions?




I've checked my answer here with my wife, and our agreed recommendation is this:

Cook everything in advance, as you suggested - the meat, the sauce, and including boiling the pasta a little until it's 'al dente' or 'firm to the tooth'.

Then assemble your pasta in its baking dish and pop in a 180C oven for 10 - 15 minutes.

Hope that helps, and do let me know how you get on - it sounds scrummy!


PS: For any readers who aren't sure, paccheri pasta refers to an oversized version of rigatoni (a smallish tubed pasta), only without rigatoni's surface ridges.

PPS: Again on the subject of delicious freshly pasta, you might find my new pasta cookbook of interest, because this includes printable versions of my fresh pasta-making guides and exclusive downloadable videos of the same.

Comments for How to make stuffed paccheri pasta?

Click here to add your own comments

by: DW

Hi Matt,

This "dish" was FAB!

Because the tubes fall apart easily I undercooked them and slightly undercooked the meat... so I started the oven at 180 for 15 minutes then pumped it up to 400 for 15 more.

At the last minute I added freshly grated parmesan....yum! The hot sausage/ground beef and a little mozzarella was a great combo.

Thanks for your support!


Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Fresh Pasta Q&A.

Grab your FREE cookbook!

Join me on...

Most Popular

Find your best pasta maker
Different types of pasta
Moreish carbonara sauce