Get ready to tantalize your taste buds with this delicious Vegan Ricotta Stuffed Paccheri recipe! Whether you're a vegan or simply looking to explore new flavors, this dish is sure to impress.
What is Paccheri?
Paccheri is a type of pasta that originated in Southern Italy. It is characterized by its large, tube-shaped structure, similar to rigatoni or cannelloni. The name "paccheri" comes from the Italian word "pacca," which means "slap" or "pat," referring to the sound the pasta makes when it's cooked al dente and slapped against the plate.
Paccheri noodles are typically made from durum wheat semolina, giving them a firm and chewy texture when cooked. They have a wide diameter and a hollow center, making them perfect for stuffing with various fillings. The large size of paccheri allows for a generous amount of filling, creating a satisfying and flavorful dish.
Here's why you'll absolutely love it:
1. Creamy and Cheesy Goodness: The vegan ricotta stuffing is made with tofu, vegan cream cheese, and a blend of seasonings. It creates a creamy and cheesy texture that will make your taste buds dance with joy.
2. Perfectly Al Dente Paccheri: Paccheri noodles are large, tube-shaped pasta that are perfect for stuffing. When cooked al dente, they provide a satisfying bite and hold the stuffing beautifully.
3. Rich and Flavorful Marinara: The marinara sauce is made with onions, garlic, tomato paste, and a few other ingredients. It's simmered to perfection, resulting in a rich and flavorful sauce that complements the stuffed paccheri perfectly.
This was inspired by my Vegan Lasagne on this site, and pairs well with this Lemon Potatoes Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Ingredients
- - Paccheri noodles: These large tube-shaped noodles are the star of the show. They're perfect for stuffing and holding all that delicious vegan ricotta.
- - Marinara: You'll need a jar of your favorite marinara sauce or you can make your own using onions, garlic, tomato paste, and other seasonings.
- - Onions and Garlic: These aromatic ingredients add depth and flavor to the marinara sauce.
- - Tomato Paste: Tomato paste adds a concentrated tomato flavor to the marinara sauce, making it even more delicious.
- Now, let's move on to the vegan ricotta stuffing:
- - Tofu: Firm tofu is the base of the vegan ricotta. It provides a creamy texture and absorbs the flavors of the seasonings.
- - Vegan Cream Cheese: This ingredient adds richness and creaminess to the ricotta stuffing.
- - Seasonings: You can use a combination of herbs and spices like basil, oregano, garlic powder, and onion powder to enhance the flavor of the ricotta.
- - Nutritional Yeast: Nutritional yeast adds a cheesy and slightly nutty flavor to the ricotta stuffing.
- And finally, let's not forget the bechamel sauce:
- - Vegan Butter: Use vegan butter to create a roux, which will thicken the bechamel sauce.
- - Flour: All-purpose flour is used to create the roux and give the sauce a creamy consistency.
- - Oat Milk: Oat milk is the perfect dairy-free alternative for creating a creamy bechamel sauce.
- - Vegan Cheese: Add some grated vegan cheese to the bechamel sauce for an extra layer of cheesy goodness.
See recipe card for quantities.
Instructions
Sauté aromatics & vegan ground meat.
Add marinara, seasonings and stock. I added some coconut sugar too.
Make vegan ricotta by blending tofu, vegan cream cheese, seasonings and some herbs.
This will get stuffed in our Paccheri.
Make bechamel by mixing vegan butter & flour. Add vegan milk & vegan cheese.
Assemble & bake till the top is golden brown.
Hint: Use the broil feature of your oven for that quick golden brown effect.
Substitutions
- - If you can't find paccheri noodles, you can use jumbo shells or any other large pasta that can be stuffed.
- - Feel free to use your favorite brand of vegan cream cheese and vegan cheese in the recipe.
- - If you're not a fan of tofu, you can try using mashed white beans or cashews as a substitute for the vegan ricotta stuffing.
Variations
- Add some sautéed spinach or kale to the vegan ricotta stuffing for an extra boost of nutrients.
- For a spicy kick, add some red pepper flakes or diced jalapeños to the marinara sauce.
- Top the dish with some fresh basil or parsley for a burst of freshness.
Storage
If you have leftover baked paccheri and want to store it for later consumption, here are some tips for proper storage:
- Cool Down: Allow the baked paccheri to cool down completely before storing it. This helps prevent condensation and moisture buildup, which can lead to a soggy texture.
- Portion and Package: Divide the baked paccheri into individual portions or the desired serving sizes. This makes it easier to reheat and prevents unnecessary reheating of the entire batch.
- Airtight Containers: Transfer the portions of baked paccheri into airtight containers or resealable bags. Make sure the containers are clean and dry before adding the pasta. This helps maintain freshness and prevents any odors from seeping in.
- Refrigeration: Place the airtight containers of baked paccheri in the refrigerator. It can be stored in the fridge for up to 3-4 days. Ensure that the refrigerator temperature is set to below 40°F (4°C) to keep the pasta safe from bacterial growth.
- Freezing: If you want to store the baked paccheri for a longer period, freezing is a great option. Wrap the portions tightly in plastic wrap or aluminum foil, or use freezer-safe containers or bags. Label the packages with the date for easy identification. Baked paccheri can be frozen for up to 3 months.
- Thawing and Reheating: When you're ready to enjoy the baked paccheri, thaw it in the refrigerator overnight if frozen. To reheat, you can either use the microwave or oven. If using the microwave, place the portion in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in intervals, stirring occasionally, until heated through. If using the oven, preheat it to around 350°F (175°C), place the portion in an oven-safe dish, cover with foil, and bake until heated through.
Remember to use your judgment when consuming stored pasta. If it looks or smells off, it's best to discard it to avoid any potential foodborne illnesses. Proper storage and reheating techniques help maintain the quality and taste of the baked paccheri, allowing you to enjoy it at a later time.
FAQ
A: Absolutely! You can use gluten-free paccheri noodles and replace the all-purpose flour in the bechamel sauce with a gluten-free flour blend.
A: Yes, you can assemble the stuffed paccheri noodles and refrigerate them before baking. When you're ready to serve, just prepare the bechamel sauce, pour it over the noodles, and bake as directed.
A: Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just make sure to thaw them in the refrigerator before reheating.
Vegan Ricotta Stuffed Paccheri
Ingredients
- - Paccheri noodles: These large tube-shaped noodles are the star of the show. They're perfect for stuffing and holding all that delicious vegan ricotta.
- - Marinara: You'll need a jar of your favorite marinara sauce or you can make your own using onions garlic, tomato paste, and other seasonings.
- - Onions and Garlic: These aromatic ingredients add depth and flavor to the marinara sauce.
- - Tomato Paste: Tomato paste adds a concentrated tomato flavor to the marinara sauce making it even more delicious.
- Now let's move on to the vegan ricotta stuffing:
- - Tofu: Firm tofu is the base of the vegan ricotta. It provides a creamy texture and absorbs the flavors of the seasonings.
- - Vegan Cream Cheese: This ingredient adds richness and creaminess to the ricotta stuffing.
- - Seasonings: You can use a combination of herbs and spices like basil oregano, garlic powder, and onion powder to enhance the flavor of the ricotta.
- - Nutritional Yeast: Nutritional yeast adds a cheesy and slightly nutty flavor to the ricotta stuffing.
- And finally let's not forget the bechamel sauce:
- - Vegan Butter: Use vegan butter to create a roux which will thicken the bechamel sauce.
- - Flour: All-purpose flour is used to create the roux and give the sauce a creamy consistency.
- - Oat Milk: Oat milk is the perfect dairy-free alternative for creating a creamy bechamel sauce.
- - Vegan Cheese: Add some grated vegan cheese to the bechamel sauce for an extra layer of cheesy goodness.
Instructions
- Cook the paccheri noodles according to the package instructions until al dente. Drain and set aside.
- In a separate pan, sauté onions and garlic until translucent. Add tomato paste and cook for a few minutes.
- Add the marinara sauce to the pan and let it simmer for about 10 minutes.
- In a bowl, crumble the tofu and mix it with vegan cream cheese, seasonings, and nutritional yeast to create the vegan ricotta stuffing.
- Stuff the cooked paccheri noodles with the vegan ricotta mixture and place them in a baking dish.
- Prepare the bechamel sauce by melting vegan butter in a saucepan. Add flour and whisk until smooth. Gradually add oat milk, whisking constantly until the sauce thickens. Stir in grated vegan cheese until melted.
- Pour the bechamel sauce over the stuffed paccheri noodles in the baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the top is golden and bubbly.
- Serve your Vegan Ricotta Stuffed Paccheri hot and enjoy the creamy, cheesy goodness!
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Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
