Ricotta-Stuffed Paccheri with Marinara & Basil-Nettle Pesto

This wonderful baked pasta boasts beautiful color courtesy of a swirl of pesto.

1 pound paccheri noodles
2 cups Farm & Larder ricotta cheese
2 eggs
Farm & Larder Nonna Pat’s marinara sauce
Farm & Larder basil-nettle pesto
Sea salt and fresh ground pepper
½ cup Grana-style cheese, such as Parmesan

1. Over medium-high heat, bring a large pot of generously-salted water to a boil. Drop in paccheri noodles and cook until just al dente, with plenty of bite left, about 5 minutes. Drain, then rinse with cold water to cool and drain again. Drizzle with a swirl of olive oil and set aside.

2. In a mixing bowl, combine ricotta cheese and eggs, stirring thoroughly to mix and break up eggs. Season generously with salt and pepper.

3. In large glass or ceramic baking dish, spoon in 1-2 tablespoons marinara to coat bottom. With a wooden spoon or spatula, stuff about 4 tablespoons ricotta mixture into each paccheri, working one at a time, laying out stuffed noodles in the baking dish. When finished, top with Nonna Pat’s marinara and lightly spread to cover with noodles. Drizzle with basil-nettle pesto, and sprinkle with Parmesan cheese.

4. Bake in a preheated oven at 350° for 20-25 minutes, or until cheese has melted and sauce is bubbly.

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!