An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (6)
Stuffed Baked Paccheri
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 53%
CARBS 61G64% OF CAL
4G FIBER52G OTHER5G TOTAL SUGAR
FAT 11G25% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta tubes stuffed with broccoli and ricotta, baked under a creamy béchamel sauce and melted Parmesan. A comforting vegetarian pasta main.
mainitalianpasta🥧 baking dish🍲 stockpot🌀 blender🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12-14 ounces paccheri cooked al dente ((about 7 ounces dry))
- 1½ pounds broccoli
- ½ tablespoon olive oil
- 1 clove garlic
- ¾ cup ricotta cheese **
- ¼ teaspoon salt (or more to taste)
- 1-2 dashes pepper or to taste
- 1½ tablespoons butter
- 1½ tablespoons all purpose flour
- 1-2 pinches salt
- 1½ cups milk (2% or whole milk)
- 1-2 dashes oregano, basil & pepper
- ½ cup fresh grated parmesan cheese (divided)
- ½ teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 53%
CARBS 61G64% OF CAL
4G FIBER52G OTHER5G TOTAL SUGAR
FAT 11G25% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 320mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 548mg
- Calcium
- 282mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.