Paccheri pasta recipes are taking over the culinary world, and for good reason. This oversized, tube-shaped pasta from Campania is the perfect vessel for rich, creamy fillings and decadent sauces. When you stand these tubes vertically in a baking dish, you create a stunning “honeycomb” effect that isn’t just beautiful—it’s the ultimate way to maximize cheese-to-pasta ratios.
If you have been searching for Paccheri pasta recipes that deliver a professional-grade result at home, this baked version is a showstopper. Featuring whipped ricotta, a silky bechamel, and a toasted parmesan crust, it is the definition of comfort food. You can find more inspiration in our collection of pasta recipes for your next Sunday dinner.
Why This Baked Paccheri is a Pinterest Sensation
- Vertical Honeycomb Texture: Standing the al dente paccheri pasta tubes upright allows the sauce to seep into every crevice.
- Epic Cheese Pulls: The combination of thick bechamel sauce and melted mozzarella cheese creates those long, stretchy strands perfect for photos.
- Contrast of Textures: You get a toasted parmesan crust on top with charred cheese bubbles, hiding a soft, whipped ricotta filling inside.
- Aromatic Garnish: Finished with fresh basil chiffonade, dried red pepper flakes, and cracked black pepper for a visual and flavor pop.
This dish is a sophisticated upgrade from standard baked ziti or lasagna. If you enjoy authentic Italian flavors, you might also love our guide to Pasta Napoletana or a spicy Pasta Arrabbiata.
The Essential Ingredients for Success
Paccheri Pasta: Use 1 lb (450g) of high-quality bronze-cut pasta. This ensures the al dente paccheri pasta tubes hold their vertical shape during the baking process.
Whole Milk Ricotta: 15 oz (425g) of ricotta. We will whip this with herbs to create a light, airy whipped ricotta filling that melts in your mouth.
Hand-Shredded Mozzarella: 2 cups (225g) of mozzarella. Pre-shredded cheese is coated in starch; hand-shredding ensures those charred cheese bubbles and a smooth melt.
The Bechamel Base: A blend of 3 tbsp (42g) butter, 3 tbsp (24g) flour, and 2 cups (480ml) whole milk. This thick bechamel sauce acts as the “glue” for the honeycomb structure.
Finishing Accents: 1/2 cup (45g) grated Parmesan for the toasted parmesan crust, plus fresh basil chiffonade, dried red pepper flakes, and cracked black pepper.
Step-by-Step: Constructing the Honeycomb
1. Prepare the Pasta Foundation
Bring a large pot of salted water to a boil. Cook the paccheri for 2 minutes less than the package instructions. You want the tubes to be very firm (super al dente) so they don’t collapse when stood upright. Drain and toss with a teaspoon of olive oil to prevent sticking.
2. Master the Thick Bechamel Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute until it smells nutty. Slowly pour in the 2 cups (480ml) of milk, whisking constantly. Simmer until the sauce is thick enough to coat the back of a spoon. Season with a pinch of nutmeg and salt.
3. Create the Whipped Ricotta Filling
Place the ricotta in a bowl with a splash of cream and a pinch of salt. Use a whisk or hand mixer to whip until light and fluffy. Transfer this to a piping bag (or a plastic bag with the corner snipped off) for easy filling.
4. Assembly: The Honeycomb Pattern
Spread a thin layer of bechamel at the bottom of a white ceramic baking dish. Stand the al dente paccheri pasta tubes vertically, packing them tightly together like a honeycomb. Pipe the whipped ricotta filling into each tube, filling them about halfway.
5. The Final Pour and Bake
Pour the remaining thick bechamel sauce over the top, ensuring it overflows into the tubes. Cover generously with the melted mozzarella cheese and a heavy dusting of parmesan. Bake at 400°F (200°C) for 20-25 minutes.
6. The Charred Finish
Turn the broiler on for the last 2-3 minutes. Watch closely until you see charred cheese bubbles and a deep toasted parmesan crust. Remove from the oven and let rest for 5 minutes—this is crucial for the structure!
Expert Tips for the Best Paccheri Pasta Recipes
- Use a Piping Bag: Don’t try to spoon the ricotta into the tubes. A piping bag is 10x faster and much cleaner.
- Height Matters: Choose a baking dish where the walls are roughly the same height as the standing pasta to prevent the edges from drying out.
- Season Every Layer: Season the pasta water, the bechamel, and the ricotta. This ensures a deep, professional flavor profile.
- The Resting Period: If you cut into it immediately, the “honeycomb” will collapse. Letting it sit for 5-10 minutes allows the cheese to set.
For more time-saving ideas, check out our quick and easy pasta recipes for busy weeknights.
Storage, Reheating, and Freezing
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time.
Reheating: To maintain the texture of the melted mozzarella cheese, reheat in the oven at 350°F (175°C) covered with foil until bubbly. Avoid the microwave if possible to keep the toasted parmesan crust from getting soggy.
Freezing: You can freeze this dish! Assemble it fully, but do not bake. Wrap tightly in foil and plastic wrap. Bake from frozen at 375°F (190°C) for 45-50 minutes.
What to Serve With Baked Paccheri
Since this dish is rich and cheesy, a crisp green salad with a lemon vinaigrette is the perfect balance. You could also serve it alongside a creamy garlic shrimp pasta for a surf-and-turf pasta feast, or a simple side of roasted vegetables like those in our roasted vegetable pasta.
Frequently Asked Questions
While you can toss paccheri in sauce normally, the vertical honeycomb arrangement is best for catching the bechamel and creating a high-impact visual presentation.
The key is to use a dish that is just large enough to fit the pasta tightly. A snug fit ensures the tubes support each other in a honeycomb pattern.
Paccheri is famous for its large, hollow tube shape, making it ideal for stuffing with creamy fillings like whipped ricotta or pairing with chunky meat sauces.
If you can’t find Paccheri, Rigatoni or Manicotti are the best substitutes, though you will need to adjust the cooking time for the smaller or larger tubes.
The Ultimate Baked Honeycomb Paccheri Recipe
Paccheri Pasta Recipes: The Ultimate Baked Honeycomb Cheese Pull
Ingredients
Equipment
Method
- Cook paccheri in salted water until very al dente (about 2 minutes less than package instructions).
- Melt butter, whisk in flour, and gradually add milk until thickened to a glossy white sauce.
- Stand pasta tubes vertically in a dish with bechamel at the base. Pipe whipped ricotta into each tube.
- Top with remaining bechamel, mozzarella, and parmesan. Bake at 400°F (200°C) until bubbly and charred.
Notes
Let the dish rest for 5 minutes after baking to ensure the honeycomb structure holds when serving.
Join the Community!
Did you make this recipe? We want to see your epic cheese pulls! Save this to your favorite Paccheri pasta recipes board on Pinterest and follow Emily_Table for more comfort food inspiration. Share a photo of your honeycomb pasta in the comments below and don’t forget to leave a 5-star rating!
