Baked Paccheri Recipe (Paccheri al Forno) | Authentic Italian Pasta

This baked paccheri recipe is a traditional Italian pasta dish made with meat sauce, ricotta mozzarella and parmigiano. Paccheri might be one of the best pasta shapes for baked pasta. These large tubes come from Gragnano, the city of pasta near Naples, and they are perfect for rich, hearty sauces because the sauce goes inside the pasta, not just around it.

This baked paccheri recipe is a classic Italian family dish made with meat sauce, ricotta, mozzarella, and Parmigiano — a recipe my mom used to make when we were kids and the whole family gathered around the table. For us, baked pasta was always a Sunday meal, something special, something that meant family.

What Are Paccheri?A Traditional Pasta from Gragnano

Paccheri are a traditional pasta shape from Southern Italy, especially from the Campania region near Naples. They are large, smooth tubes of pasta, bigger than rigatoni, and they are perfect for rich sauces and baked pasta dishes.

Paccheri from Gragnano are famous all over the world because Gragnano is known as the City of Pasta, near Naples. For this recipe, I used paccheri from Pastificio Di Martino, made with 100% Italian durum wheat semolina and dried slowly using traditional methods. This slow drying process gives the pasta a beautiful texture and allows the sauce to cling to the pasta, so every bite is full of flavor.

Why Paccheri Are Perfect for Baked Pasta

Paccheri are perfect for baked pasta because:

• The sauce goes inside the pasta
• They hold ricotta and meat sauce very well
• They don’t overcook easily in the oven
• Every bite is full of flavor

This is why paccheri al forno is one of the best baked pasta dishes you can make.

For us Italians, pasta is not just food. It is family, it is Sunday, it is memories around the table. When you bring a big tray of baked paccheri to the table, you are not just bringing pasta — you are bringing love, tradition, and a moment to share together.

And this is exactly what Italian cooking is all about.

Ingredients for Baked Paccheri(Serves 4–6)

• 500 g paccheri pasta
• 3 cups meat sauce (ragù)
• 250 g ricotta
• 1 cup shredded mozzarella
• ½ cup grated Parmigiano Reggiano
• Olive oil
• Salt
• A sprinkle of love

How To Make  Baked Paccheri

1. Bring a large pot of salted water to a boil and cook the paccheri until very al dente. Drain and set aside.
2. In a bowl, mix the ricotta with a few tablespoons of meat sauce.
3. Add a little sauce on the bottom of a baking dish.
4. Fill the paccheri with the ricotta mixture and place them in the baking dish.
5. Cover with the remaining meat sauce.
6. Add mozzarella and Parmigiano on top.
7. Bake at 350/360 for about 25–30 minutes until golden and bubbly.
8. Let rest for 10 minutes before serving.

For us Italians, pasta is not just food. It is family, it is Sunday, it is memories around the table. When you bring a big tray of baked paccheri to the table, you are not just bringing pasta — you are bringing love, tradition, and a moment to share together.

Mamma Marzia Tip:

Undercook the pasta slightly before baking so it finishes cooking in the oven and absorbs all the sauce.

How to Store Baked Paccheri

In the fridge:
Let the baked paccheri cool completely, then cover the baking dish with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 days.

To reheat:
Reheat in the oven at 350°F (175°C) for about 15–20 minutes.
If the pasta looks dry, add a few tablespoons of water or a little milk before reheating and cover with foil.

To freeze:
You can freeze baked paccheri before baking or after baking.

• Before baking: Assemble the pasta, cover well, and freeze for up to 2 months. When ready to cook, bake directly from frozen at 350/360°F  for about 45–50 minutes.
• After baking: Let it cool completely, cut into portions, and freeze in airtight containers for up to 2 months.