A creamy homemade tomato ricotta sauce hugs this delightful oven-baked paccheri-pasta , not to mention that crust on top!

Paccheri Pasta is a large tube-shaped short pasta made from durum wheat semolina flour originating from the Southern Campania region. and also known as ‘Schiaffoni’  – Big Slaps – because of the sound they make when slapped onto the plate. 

Serves 4, Preparation 20 mins, Cooking 30-40 mins

  • 350 g garofalo-paccheri-pasta
  • 700 g Tomato passata
  • 300 g sheep’s milk ricotta
  • 200 g fresh mozzarella
  • 4 tablespoons of Extra virgin olive oil (EVOO)
  • half an onion, finely minced
  • 80 g grated Parmigiano cheese
  • Salt and black ground pepper, to taste




In a large saucepan, sauté the chopped onion in 3 tablespoons of EVOO. As soon as it starts to brown, add  Tomato Passata and a  pinch of salt.

Cook with the lid on for 15 minutes, allowing the sauce to thicken. Switch off the heat. Add the ricotta and a pinch of black pepper, stir to mix.

Boil garofalo-paccheri-pasta in plenty of salted water, drain when al dente and transfer to the sauce, stir to season evenly.

Dice the mozzarella.

Preheat the oven to 180 C / 350 F / Gas 4.

Spoon a couple of heaping tablespoons sauce into the bottom of an oven dish. Place an even first layer of pasta in the dish, add mozzarella pieces and a generous sprinkling of grated Parmigiano cheese.
Build second layer of pasta to cover with the rest of tomato sauce, the last pieces of mozzarella, another sprinkle with grated Parmigiano, a drizzle of EVOO.

Bake in the preheated static oven about 25 minutes or until the surface is au gratin.

Take out of the oven, allow to rest a few mins before serving.



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