Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Baked Paccheri Stuffed with Ricotta and Tuma: A Classic Sicilian Delight
Enjoy creamy baked paccheri generously filled with ricotta and tuma cheese—a true taste of Sicily’s rich culinary heritage!
📖 What is it
Enjoy creamy baked paccheri generously filled with ricotta and tuma cheese—a true taste of Sicily’s rich culinary heritage!
🛒 Ingredients
▸ For the filling
- ✓ 500g sheep’s milk ricotta
- ✓ 400g tuma cheese
- ✓ 60g grated Sicilian pecorino PDO
- ✓ Fresh basil to taste
- ✓ A pinch of nutmeg
- ✓ Salt and black pepper to taste
▸ For the sauce
- ✓ 300ml tomato sauce
- ✓ 1 garlic clove
- ✓ 3 tablespoons extra virgin olive oil
- ✓ A few basil leaves
- ✓ Salt to taste
▸ For the pasta
- ✓ 320g paccheri pasta
- ✓ Extra virgin olive oil as needed
📊 Nutritional Information
If you’re looking to serve up a comforting, flavour-packed first course, try these paccheri stuffed with ricotta and tuma. Two iconic Sicilian cheeses come together in a silky blend, all enhanced by an aromatic tomato and basil sauce. This straightforward recipe delivers an impressive dish that’s perfect for special family gatherings or cosy dinners.
👨🍳 Preparation
- 1
Start by making the sauce: gently warm the olive oil in a pan with the garlic and basil, then add the tomato sauce, season with salt, and let it simmer over a low heat for about 15 minutes.
- 2
In a bowl, combine the ricotta with 300g diced tuma, the grated pecorino, chopped fresh basil, a pinch of nutmeg, salt, and pepper to create the filling.
- 3
Cook the paccheri in salted boiling water for half the recommended time, then drain carefully. Drizzle with a little olive oil to stop them sticking.
- 4
Spread a thin layer of the tomato sauce in the base of a baking dish, then arrange the paccheri upright, side by side.
- 5
Fill each pacchero with the cheese mixture using a piping bag or a teaspoon.
- 6
Top with the remaining tomato sauce, scatter over the leftover tuma cut into chunks, and sprinkle with more pecorino.
- 7
Drizzle a little olive oil on top and garnish with fresh basil leaves.
- 8
Bake in a preheated oven at 180°C for about 30 minutes, until the top is golden and crisp.
- 9
Serve your stuffed paccheri hot from the oven, ideally with a glass of Sicilian red wine.
💡 Tips and Variations
Feel free to boost the filling by folding in some cooked, chopped spinach or a spoonful of Trapani-style pesto for a fragrant twist. For a lighter version, substitute some of the tuma with cow’s milk ricotta.
📦 Storage
- • Store leftover stuffed paccheri in an airtight container in the fridge for up to 2 days.
- • Reheat in the oven covered with foil for around 15 minutes.
- • You can also freeze them cooked and heat as needed.
- • Avoid using the microwave to keep the ricotta’s texture intact.
🍷 Pairing
These ricotta and tuma stuffed paccheri pair beautifully with a glass of Faro DOC – a refined Sicilian red wine with delicate aromas and a dry finish, making it the perfect partner for hearty baked dishes from the island.
Give this Sicilian classic a go at home and let its creamy, comforting flavours brighten up your table. It’s a wonderful dish to share with friends and family, sparking smiles and sparking conversations. Trust me, once you try it, you’ll find yourself coming back to this recipe time and again!
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