I used to cook the paccheri pasta frequently while I was living in Italy. It is flavorful since the size makes it perfect to absorb the sauce, as well as the shape makes it perfect to be stuffed with your favorite fillings.

NGREDIENTS:

1 pound of paccheri pasta

1 ½ cup of fresh ricotta

1/2 cup of grated Parmesan cheese

Pinch of nutmeg

Finely chopped parsley

1-tablespoon olive oil

Salt

STEPS:

In large bowl, mix the ricotta, the grated Parmesan cheese, nutmeg and salt. Cook the paccheri according to the package instructions in boiling salted water.

Drain the pasta and mix very well with olive oil. Next, start filling the paccheri pasta one at the time; make sure not to over fill the pasta.

Heat olive oil in a skillet over medium heat; gently start searing all the sides of Paccheri then garnish with chopped parsley.

Serve immediately.