Go Back
Print Recipe
5 from 18 votes

Stuffed Paccheri al Forno (Maccheroni alla Pesarese) Recipe from Marche

This stuffed paccheri al forno recipe is a meat-lovers dream. The pasta tubes are filled with a kind of paté of chicken livers, ham and turkey breast.They are then baked with a simple ground veal ragu, cream and gruyere. Pretty easy to make and outrageously delicious!
Prep Time20 mins
Cook Time1 hr
Course: Main Course
Cuisine: Central Italy, Italian, Le Marche, Mediterranean
Keyword: baked pasta recipe, paccheri recipe, stuffed paccheri, stuffed pasta
Servings: 6
Calories: 695kcal
Author: Jacqui

Ingredients

For the pasta filling

  • 120 g chicken livers (4.5oz) cut into small pieces
  • 120 g cooked ham (4.5oz) cut into small pieces
  • 120 g turkey breast (4.5oz) cut into small pieces
  • 3 tbsp extra virgin olive oil.
  • 1/2 a small black truffle (optional) grated

For the ragu

  • 400 g ground veal or pork (14oz)
  • 1 onion peeld and finely chopped
  • 40 g butter (1.5oz)
  • 150 ml beef broth (1/2 cup)

Other ingredients

  • 400 g paccheri or tuffoli pasta tubes (17oz) or cannelloni or manicotti
  • 150 ml fresh cream (1/2 cup)
  • 100 g gruyere grated
  • salt for pasta and to taste
  • freshly ground black pepper. to taste

Instructions

Make the filling

  • Cut the chicken livers, turkey breast and cooked ham into small pieces of an equal size. Grate the truffle if using. Sauté them all together in a little olive oil until the livers are cooked. Then remove from the heat and allow to cool a little. Purée the filling until it resembles a rough paté. If it seems dry, add some water, beef stock or cream. Season with salt and pepper.

Make the ragu

  • Peel and finely chop the onion, sauté it in butter with the ground veal until the meat is slightly browned. Then pour in half a glass of beef broth, add salt and ground pepper to taste and simmer on a low heat for about 15-20 minutes.

Cook the pasta

  • Put a pot of water on to boil for the pasta. Add salt once it starts boiling and bring to the boil again. Cook the pasta tubes 2-3 minutes less than al dente. Drain and set aside to cool. Spreading them out on a tea towel will help the pasta tubes to cool faster and not stick together.

Stuff the paccheri and finish the dish

  • Grease an oven dish with butter. Then start filling the pasta tubes using a teaspoon first from one end then from the other. Place the ready filled paccheri in the bottom of the oven dish to create the first layer.
  • Once the dish is full cover the pasta with half of the ragu and some grated cheese. Pour over a little of the cream. Then repeat this process making another layer of pasta, then the rest of the ragu, cream and cheese. Finish with a generous sprinkling of grated cheese and pour over the last of the cream if some remains.
  • Bake in a preheated oven at 180°c (356°F) for 20-25 minutes or until the top is crispy and the pasta is cooked through. Serve immediately.

Notes

You can use other large pasta tubes such as cannelloni or manicotti or even pasta shells if paccheri isn't available.
If you don't have gruyere, substitute with emmenthal or Fontina or even Parmigiano.
Nutritional information is for 6 average size servings. The number of pasta tubes per person depends on what kind of pasta tubes you use and whether you eat it as a main course or like in Italy as a first course.