| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound paccheri pasta
- 48 ounces ricotta
- 1 cup store-bought pesto
- 4 cups fontina cheese, shredded
- One 15-ounce jar store-bought alfredo sauce
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Cook the paccheri for 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain. Rinse the pasta thoroughly with cold water after draining.
- Combine the ricotta with 1/2 cup of the pesto and 2 cups of fontina, then mix well. Season with salt and pepper. Transfer to a piping bag or resealable bag with the corner snipped off. Pipe the mixture into each paccheri. (This doesn’t need to be perfect. If a paccheri is very torn or broken, do not use.) Stand each filled paccheri upright in a 10-inch springform pan until it is packed tightly.
- Thin the alfredo sauce with the reserved pasta water in a bowl, then pour it into the pan over the filled paccheri, spreading evenly. Sprinkle with the remaining 2 cups fontina cheese.
- Bake until the mixture is bubbly and the cheese on top is melted, 35 to 40 minutes. Remove from the oven and let sit for 5 minutes. Drizzle with the rest of the pesto and garnish with the fresh basil. Remove the springform side, then slice and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 974 |
| Total Fat | 60 g |
| Saturated Fat | 30 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 46 g |
| Cholesterol | 167 mg |
| Sodium | 1607 mg |
Reviews
Someone complained about the nutritional values . . . I saw they listed 1 of 8 servings at 974 calories & the sodium content per serving at a whopping 1607! Don’t know where they were looking when they saw 300+ calories per serving. You can substitute low-fat ricotta & low sodium pasta sauce – that’s what I’m going to try when I make it.
Family loved this recipe! It was painstaking because grocery store only had rigatoni or manicotti noodles. I chose the rigatoni ♀️ And stuffed those little suckers. Then I didn’t have enough to fill the springform pan so I dumped them into a bundt pan since I already had a gaping hole in the center. I had quite a bit of filling left. I think I’m going to make a quiche with it. Hope this helps someone else.
Absolutely excellent
Beware. Like many of Ree Drummond’s recipes, you’d better be a rancher or working physically all day to eat so many calories. What’s worst, is that the nutrition info for all her recipes is totally misleading. This recipe claims it makes 6-8 servings but the 300+ calorie count listed is for 1 of 24 servings. More than 1200 calories per serving based on the 6 servings the recipe actually yields. That’s grossly misleading and even dangerous for someone who is watching their weight for health reasons. I don’t find this with other food network recipes. It shouldn’t be allowed here, either. If you want to post high calorie recipes, fine. But at least be upfront about it.
This is wonderful!! Four stars instead of five for two reasons:
1. Jarred store bought Alfredo sauce is usually awful, I buy the packets that you add butter
and milk to, much better.
2. Filling each little pasta is a lot of work and
timely.
Also, let it sit and rest at least for 30 minutes out of the oven, it has been able to be sliced both times I have made this doing that.
Way to go Ree, you have a winner here.
1. Jarred store bought Alfredo sauce is usually awful, I buy the packets that you add butter
and milk to, much better.
2. Filling each little pasta is a lot of work and
timely.
Also, let it sit and rest at least for 30 minutes out of the oven, it has been able to be sliced both times I have made this doing that.
Way to go Ree, you have a winner here.
Alfredo sauce is much too rich. I used roasted red pepper cream sauce (PW recipe) and did the filling and sauce the day before. Having everything ready really helped. So good!
It was a pain to stuff the pasta. It did not set to a solid-ish consistency. It was actually too rich for our liking. I will not make this again.
This came out great and was worth the challenge! I cut it with a little tomato sauce and next time i’m going to add some burst tomatoes. Can’t wait to make for the family!
Very good! Reserved 1 cup of pasta water instead of 1/2 cup. Took about an hour to pipe and place on pan but worth it.
This was amazing! Time consuming and WORTH IT!