Sicilian Stuffed Baked Paccheri (Vegetarian)

This Stuffed Baked Paccheri recipe has it all: taste, crunch, cheesiness, simplicity, authenticity, and it’s also vegetarian.

If you ever taught that paccheri are so large they can be stuffed, you are completely right. So let’s do it like the Sicilians do. This recipe is perfect for Summer, when aubergines are widely available, but if you can get your hands on good quality ones, you can make it all year round. Otherwise, feel free to substitute the aubergines with courgettes, or maybe pumpkin. In that case, you could also switch up the cheese.

Let’s make it!

How do you properly cook paccheri to ensure it doesn’t split when stuffing?

Just blanch the paccheri in boiling water until they soften up but aren’t fully cooked. This helps the paccheri soften yet retain its shape before you stuff them and bake them in the oven.

What’s the best method to stuff paccheri?

Using a teaspoon is an effective method to stuff paccheri, helping you fill the pasta tubes without tearing them. Alternatively, if your filling is dry like ours today (we didn’t add the sauce to it), you can insert it with your clean hands. It makes it easier and quicker.

Can other types of pasta be used as a substitute for paccheri in the recipe?

Yes, if you can’t find paccheri, you can use conchiglioni, also known as large pasta shells, as a substitute. They offer a wider shape but similar size, that is ideal for stuffing.

How long does it take to bake stuffed paccheri?

Once stuffed and placed in the sauce, paccheri should be baked in the oven for around 20 minutes at the recommended temperature.

Can stuffed paccheri be prepared ahead of time?

Absolutely, you can prepare the stuffed paccheri the day before, store it in the refrigerator, and then bake it the next day. This can save time and allow the flavors to meld together even more.

Can stuffed paccheri be frozen and reheated?

Yes, stuffed paccheri can be frozen and reheated. Just make sure to store it in an airtight container to maintain its freshness. When you’re ready to serve, defrost and reheat in the oven until hot and bubbly.

What kind of sauce pairs well with stuffed paccheri?

A classic Italian tomato sauce pairs wonderfully with stuffed paccheri. The acidity and sweetness of the tomato sauce complement the filling and pasta perfectly.

Vegetarian Stuffed Baked Paccheri Recipe From Sicily

With all that information in mind, you are now ready to gather your ingredients, and get cooking this simple yet delicious pasta bake. Don’t be intimidated by the 90 minutes time, as you’ll be doing one step while something else cooks, so time will go very quickly, I promise.

Sicilian Stuffed Baked Paccheri

Alessia

Try these stuffed baked paccheri from Sicily, featuring traditional ingredients like fried aubergines, homemade tomato sauce, and lots of Italian cheese.

Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course

Cuisine Italian

Servings 3

Calories 900 kcal

Equipment

1 chopping board
1 chopping knife
2 medium large pot
1 large pan
1 pasta ladle
1 tablespoon
1 teaspoon
1 baking dish

Ingredients

300 gr Paccheri - Taste with Gusto
3 medium aubergines
150 gr Sweet Provolone cheese
40 gr Grated Parmesan I am using pre-grated for ease
750 ml Italian Tomato Passata
2 cloves garlic
fresh basil leaves a handful
salt and pepper
Belmorso Extra Virgin Olive Oil

Instructions

Make the tomato sauce as I always show you. Let me remind you:
Clean and cut your garlic cloves in half. Add to a pot; you can stir fry it with a little EVOO before you pour the passata (it will still get the garlic aroma while it simmers). Once you pour the passata, season with salt and pepper, and add the handful of fresh basil leaves. Mix, cover with the lid and lower the heat. Leave to simmer for at least 25 minutes. I like to add the EVOO once the tomato sauce is done, about 2 tablespoons and mix.
While the tomato sauce cooks, we'll prepare the aubergines.
Peel them first. Then, add them to your pasta boiling pot (without the pasta), and blanch them for 3 minutes, so they soften a little.
These will make cooking them easier, and also require less EVOO, which makes the recipe lower in calories.
If you want to skip that step you can. Just peel your aubergines, and cut them into big cubes.
Do the same if you blanch them, once they have cooled. Keep the cubes small so they can fit in the paccheri hole.
Add the aubergines pieces into a pan, drizzle enough EVOO to it spreads across all aubergines. Don't soak them in EVOO though. Toss them, lower the heat, and let them cook for around 15 minutes. Keep tossing them every few minutes.
Now, blanch your paccheri for 4 minutes in the same pot. You can change the water, and don't forget to salt it.
Cut the provolone cheese into cubes. Keep the cubes small so they can fit in the paccheri.
Your tomato sauce should be done. Take a few spoons and layer them at the bottom of your clean baking dish.
Once blanched, drain the paccheri, and when they are not too hot to touch, layer them on top of the tomato sauce. Make sure they are tight enough to stand, but not too tight so there's room for them to grow while they finish cooking.
Once the aubergines are cooked, add them to a bowl. Mix the cut provolone cheese. You can also mix in a few tablespoons of tomato sauce.
Add a teaspoon of that aubergine, provolone mix to each standing paccheri in the dish. Don't overstuff them.
Tip: I found it faster to first add one or two cubes of aubergines in each paccheri, and then do the same with the cheese. If any are still not stuffed to the top, add more aubergines.
Top the stuffed paccheri with some of the tomato sauce you made.
Grate the parmesan cheese on top, and bake for 20 minutes. I would suggest baking for 15 minutes at a lower level, and then finishing baking the stuffed baked paccheri at the top of the oven so they take some colour.
Take out of the oven, leave to cool, and serve with a drizzle of Belmorso EVOO. Buon appetito!