Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Oven-Baked Paccheri Stuffed with Ricotta and Tuma: A Sicilian Classic
Whip up these creamy, oven-baked paccheri filled with ricotta and tuma cheese, bursting with the authentic flavours of Sicily!
📖 What is it
Whip up these creamy, oven-baked paccheri filled with ricotta and tuma cheese, bursting with the authentic flavours of Sicily!
🛒 Ingredients
▸ For the filling
- ✓ 500g sheep’s 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
Dive into the scents of Sicily with a dish steeped in tradition and flavour: paccheri pasta generously filled with ricotta and tuma cheese. The soft, distinctive cheeses blend beautifully with a fresh tomato and basil sauce, conjuring memories of warm summer days and lively family gatherings.
👨🍳 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 gently for about 15 minutes.
- 2
In a bowl, combine the ricotta with 300g of diced tuma, the grated pecorino, chopped basil, a pinch of nutmeg, salt, and pepper until well mixed.
- 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 together.
- 4
Spread a thin layer of tomato sauce over the base of a baking dish, then stand the paccheri upright, side by side.
- 5
Fill each paccheri with the ricotta and tuma mixture, using a piping bag or teaspoon to help.
- 6
Cover with the remaining tomato sauce, scatter over the leftover tuma cut into small pieces, and sprinkle with pecorino.
- 7
Drizzle a little olive oil on top and garnish with a few basil leaves.
- 8
Bake in a preheated oven at 180°C for about 30 minutes, until the top is golden and crisp.
- 9
Serve the stuffed paccheri hot from the oven, ideally with a glass of Sicilian red wine.
💡 Tips and Variations
- •
For a richer filling, stir in some finely chopped, cooked spinach or a spoonful of Trapanese pesto for a wonderfully aromatic twist.
- •
If you prefer a lighter dish, swap some of the tuma for cow’s ricotta to keep it creamy but reduce the fat.
- •
Choose good-quality durum wheat paccheri to ensure they hold their shape and don’t fall apart when filled.
- •
A pinch of nutmeg in the filling really lifts the flavour, adding a subtle depth that’s simply irresistible.
- •
For a vegan version, replace the cheeses with soft tofu and nutritional yeast, adding fresh herbs to mimic the traditional taste.
- •
The secret to this dish lies in gentle cooking and using fresh, wholesome ingredients — every bite is a little journey to Sicily.
📦 Storage
- • Store any leftover stuffed paccheri in an airtight container in the fridge for up to two days to keep them fresh.
- • To reheat, wrap them in foil and warm gently in the oven for about 15 minutes to prevent drying out.
- • You can also freeze them once cooked; thaw slowly in the fridge before reheating in the oven to preserve texture.
- • Avoid using the microwave for reheating, as it can dry out the ricotta and spoil the creamy texture.
🍷 Pairing
To complement the rich flavours of this dish, opt for a Faro DOC, a Sicilian red wine with elegant character and intense aromas — perfect for hearty baked dishes. Alternatively, a young Nero d’Avola offers a similarly harmonious match. If you fancy something from further afield, a Chianti Classico from Tuscany, with its fresh acidity and structure, pairs beautifully with the creamy filling.
Making these ricotta and tuma stuffed paccheri is like bringing a slice of Sicily right into your kitchen — full of genuine flavours and heartfelt tradition. I encourage you to give this recipe a go, share it with your nearest and dearest, and enjoy the warmth and joy it brings to the table. Here’s to many happy meals and lovely memories made over this delicious dish!
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