Stuffed paccheri: the recipe for the Sunday starter

  • For the stew

  • Tomato puree
    700 ml
    • 21 kcal

  • Ground beef

    250 grams
  • Fresh sausage
    250 grams

  • Spring onion
    • 30 kcal

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • For the paccheri

  • Paccheri

    500 grams
  • Bechamel
    500 ml
    • 21 kcal

  • Grated parmesan
    50 grams
    • 380 kilocalories

  • Fresh basilic

    to taste
  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

THE stuffed paccheri I am a first course rich and tasty, perfect for the festive table or for the Sunday lunch in the family. The Paccheri, the classic format of the Neapolitan tradition, are stuffed with a stringy heart of sausage and béchamel, seasoned with a full-bodied stew and finally baked in the oven, until obtaining a golden and irresistible surface. You can also prepare them in advance, store them in the refrigerator and return them to the oven just before serving. Find out how to make them by following our recipe step by step.

How to prepare stuffed paccheri

prepare stir-fry

In a saucepan, brown the finely chopped onion with a little oil (1).

add a pass

Add the tomato puree (2) and cook over high heat, until the sauce comes to a boil.


Meanwhile, brown the minced meat and sausage in a hot pan (3).

add sausages

Add the meat and sausage to the sauce (4) and continue cooking the sauce for another hour. Season with salt.

sharpen the paccheri

Boil the paccheri in a large quantity of lightly salted water, drain them al dente and drizzle them with a drizzle of oil. Arrange them, upright, in a high-sided pan veiled with a base of tomato sauce (5).

paccheri stuffing

Mix two thirds of the sauce with half of the béchamel sauce, then stuff each pacchero with a teaspoon (6).


Season the surface with the rest of the sauce and the béchamel (7).

to cook

Complete with a generous grater of Parmesan and fresh basil leaves (8).

Stuffed Paccheri

Bake the stuffed paccheri in the oven at 200 ° C for about 30 minutes. Take them out of the oven, let them rest for a few minutes then serve (9).


If you prefer, you can add cubes of mozzarella cheese in each pacchero or enrich the meat sauce with the pea. You can prepare ragù using only del minced meat, better if mixed, without adding the sausage.

If you don’t have paccheri, you can make the same recipe using the conchiglioni.

If you liked this recipe, also try the prawn and vegetable paccheri.


Stuffed paccheri can be stored in the refrigerator, covered with cling film, for 1 day. They can also be frozen, before and after cooking.