Paccheri au gratin with ricotta and courgette flowers

Ingredients

• 320 gpaccheri
• 350 gcow’s milk ricotta
• 200 gcourgette flowers
• 50 gParmigiano Reggiano DOP
• 1egg
• 2 filletsanchovies in oil
• as neededextra-virgin olive oil
• as neededfine salt
• as neededblack pepper
• 300 gbéchamel sauce
• as neededgrated Parmigiano Reggiano DOP

Instructions

1. 1

   Prepare flowers

   Bring a large pan of salted water to the boil for the pasta. Remove the stems and pistils from the courgette flowers. Warm a little olive oil in a frying pan and let the 2 anchovy fillets melt into it.

2. 2

   Cook flowers

   Add the courgette flowers, season with salt and black pepper, and cook for a few minutes over a medium heat.

3. 3

   Par-cook pasta

   Once the water is boiling, season it with salt and cook the paccheri for about 4 minutes. Drain them into an ovenproof dish and toss with a little oil to stop them sticking.

4. 4

   Mix ricotta

   In a bowl, combine the ricotta, grated Parmigiano Reggiano DOP, egg, salt and black pepper.

5. 5

   Add flowers

   Mix the ricotta mixture, then fold in the courgette flowers and mix again. For easier filling, transfer the mixture to a piping bag without a nozzle.

6. 6

   Fill paccheri

   Line a baking tray with baking paper and stand the paccheri upright, side by side. Fill each one with the ricotta mixture, then spoon the béchamel over the top.

7. 7

   Bake until golden

   Sprinkle with grated Parmigiano Reggiano DOP. Bake in a preheated conventional oven at 200°C for 15 minutes, then switch on the grill and cook for a further 2–3 minutes. Remove when well browned and serve.

What are paccheri?

Paccheri are large, wide tubes of pasta, traditionally associated with southern Italy, especially Campania. Their roomy centres make them a natural choice for a filled baked pasta dish.

Here, the tubes are stood upright and filled with ricotta, courgette flowers and cheese, then finished with béchamel. That arrangement gives each portion a creamy centre and a browned top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 605 calories, 29g protein, 83g carbs, 18g fat.

The paccheri provide most of the carbohydrates, while ricotta, egg and Parmigiano contribute protein. Ricotta, cheese, béchamel and olive oil supply much of the fat; a side of crisp salad or vegetables balances the rich, soft texture.

The courgette flowers

Clean the flowers carefully, removing the stem and pistil as directed. They are delicate, so handle them gently while trimming.

Anchovy: let the two fillets melt into the oil before adding the flowers; they season the oil and lend savoury depth. Cook the flowers only for a few minutes over medium heat.

The ricotta filling

Ricotta: mix it with the egg and grated Parmigiano Reggiano DOP until combined, then season with salt and pepper. Fold in the cooked flowers so they are distributed through the filling.

A piping bag without a nozzle makes it easier to fill the tubes neatly. If using a spoon, work gently so the upright paccheri stay in place.

Getting the pasta ready

The paccheri are cooked for about 4 minutes before baking, so they remain firm enough to stand and fill. Drain them and toss with a little olive oil to help prevent sticking.

Arrange them upright and close together on the lined tray. This supports the tubes while you fill them and add the toppings.

Browning and doneness

Bake in a preheated conventional oven at 200°C for 15 minutes, then use the grill for another 2–3 minutes. Keep an eye on the surface during grilling; the aim is a well-browned top.

The short initial pasta boil and the oven finish work together: the tubes cook further as the filling warms and the béchamel and cheese take on colour.

Serving the dish

Serve the paccheri soon after baking, while the tops are golden and the filling is hot. A crisp green salad or lightly dressed vegetables make a fresh contrast to the creamy pasta.

As a first course, it can be served in modest portions before a lighter main. For a more substantial meal, pair it with a simple vegetable side.

Recipe notes & tips

• Trim the courgette flowers before you start cooking the pasta.
• Let the anchovies melt into the oil before adding the flowers.
• Drain the paccheri carefully after their brief boil so the tubes remain intact.
• Toss the drained pasta with a little oil to keep the tubes from sticking together.
• Stand the paccheri close together so they are easier to fill.
• Watch closely during the final 2–3 minutes under the grill.

Variations

• Add herbs: mix chopped basil or parsley into the ricotta filling.
• Use another hard cheese: replace the grated topping with a similar hard cheese.
• Make it meatier: add a little cooked, finely chopped ham to the ricotta mixture.
• Add vegetables: fold a small amount of cooked, chopped spinach into the filling.
• Season with nutmeg: add a pinch to the ricotta mixture for a warm, savoury note.

Common mistakes to avoid

• Overcooking the pasta: boil it for about 4 minutes only, as it will cook further in the oven.
• Leaving the pistils in: remove them while cleaning the courgette flowers.
• Skipping the oil after draining: toss the paccheri lightly so they do not stick together.
• Filling unsupported tubes: stand the paccheri snugly side by side before piping in the mixture.
• Grilling unattended: check frequently during the final 2–3 minutes so the top browns without burning.

How to store

Store leftovers in a covered container in the fridge for up to 2 days. Reheat in an ovenproof dish until hot throughout; cover loosely if the top is browning too quickly.

Frequently asked questions