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Stuffed Rigatoni Pie (Paccherri)

Stuffed Rigatoni Pie


Stuffed Rigatoni Pie (PACCHERRI) 


This Stuffed Rigatoni Pie is a fantastic meal to share with family and friends and a unique and delicious way to bake your pasta - You will love it! 


Stuffed Rigatoni Pie Recipe :


Paccherri Ingredients :

  • 400g/14.11oz Ground Beef
  • 200g/7oz Italian Sausage, casing removed and crumbled 
  • 1 Small Onion, finely chopped 
  • 3 Cloves Garlic, minced 
  • 1/4 Tsp Chilli Pepper Flakes 
  • 800g/28oz Crushed Tomatoes 
  • 3 Tbls Tomato Paste 
  • 2 Tbls Dried Italian Herbs
  • 1 Bay Leaf 
  • Salt and pepper 
  • 100g/3.5oz Shredded Mozzarella 
  • 100g/3.5oz Shredded Fontina or Gouda 


Pasta Filling:

  • 450g/16oz Rigatoni Paccheri 
  • 500g Ricotta 
  • 1 Egg
  • 3 Tbls Basil Pesto 
  • 1/4 Cup Parmesan Cheese 
  • Salt and pepper 


Stuffed Rigatoni Pie Method: 


Generously butter grease a 23cm/9 inch springform pan. Wrap the outside in foil to avoid leakage. 


In a skillet, add the ground beef, sausage, onions, garlic and chilli flakes. Brown the meat for about 5 minutes. Once the meat is cooked and onions softened,  and cook until reduced.


Now add the crushed tomatoes, tomato paste, Italian seasoning, bay leaf, salt and pepper. Stir and simmer on low about 1 hour or until sauce has thickened. 


Cook the pasta but not completely, 5 minutes before al dente. Drain and spread out to prevent them from sticking together. 


In a large bowl, combine the ricotta, egg, pesto, parmesan cheese, salt and pepper. 

In a separate bowl, mix together the mozzarella and fontina cheese. 


Paccherri Assembly:


Scoop up 1 and half cups of the bolognese sauce on the bottom of your springform pan to cover the base.


Put the ricotta filling in a piping bag. Cut a small hole in the corner and fill the the pasta 3/4 way full. Place them upright fitting them tight next to each other in the springform pan. 


Spoon pasta sauce into or on top of the filled paccheri. 


Spread the shredded cheeses on top. Spray a piece of tin foil with baking spray and just place it over the pie, sprayed side down.


Bake in oven 190C/350F for 35 minutes. Uncover, bake a further 30 minutes or until top is golden. 


Let stand for 15 minutes before running a knife around the edge and carefully unclip and remove the springform. 


Slice Paccherri into wedges and serve.


Enjoy your Stuffed Rigatoni Pie! 😊

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