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You really can’t go wrong with a hearty pasta dish! This paccheri pasta has become one of my go-to baked pasta recipes. These large pasta tubes are perfect for holding onto every bit of the rich, savory meat sauce. It has the flavors of a good Bolognese, but it’s way quicker to put together. Rich ground beef, herbs, sausage, and tomato get cooked together and baked so that the flavors meld beautifully. You’ll love that it gets topped with gooey cheese for that golden and stretchy topping we all love to see (and eat). It’s an easy dinner option for a crowd that is craving Italian comfort food.
Why You’ll Love It
This baked paccheri pasta is everything I love about Italian comfort food. The rich meat sauce, tender pasta, gooey melted cheese, and fresh herbs come together in one cozy meal that’s always a hit at the dinner table.
Rich, meaty sauce: Ground beef, Italian sausage, San Marzano tomatoes, garlic, herbs, and red wine create a deeply flavorful sauce that tastes like it simmered all day.
Perfect for feeding a crowd: This hearty baked pasta makes generous portions, making it a great choice for family dinners, potlucks, or when you’re entertaining friends.
Cheesy and comforting: Bubbly melted mozzarella and Parmesan create that irresistible golden topping that makes everyone want to dig in for seconds.
Easier than a classic Bolognese: You get all those rich, comforting Italian flavors in much less time, making this a recipe that’s doable even on a busy weeknight.
Also try cavatelli with arugula pesto, pasta amatriciana, eggplant parmigiana, and this exquisite pasta alla norma too.
Baked Paccheri Pasta Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Ground beef: I like using 80/20 ground beef because the extra fat creates a richer, more flavorful sauce. Drain off any excess grease after browning, but don’t worry about getting rid of every last bit because it all adds flavor.
Italian sausage: Sweet or hot Italian sausage both work well here. I usually reach for hot sausage because it gives the sauce a little extra kick, but sweet sausage is just as delicious if you prefer a milder flavor.
Olive oil: Just a drizzle is all you need to sauté the onion and garlic and get the sauce started.
Garlic: Fresh garlic adds so much flavor, so I always recommend using whole cloves rather than the jarred minced kind if you can.
Red wine: Choose a dry red wine that you’d happily enjoy with dinner. Since the wine cooks into the sauce, using one you like to drink will give you the best flavor.
San Marzano tomatoes: These tomatoes are naturally sweeter and less acidic than many canned tomatoes, making them my first choice for a rich, balanced meat sauce.
Beef stock: Beef stock deepens the rich, meaty flavor of the sauce. If you only have beef broth on hand, that works well too.
Dried basil and oregano: These classic Italian herbs add plenty of flavor while the sauce simmers. They’re simple ingredients that really bring everything together.
Paccheri pasta: These large tube-shaped pasta pieces are perfect for catching the rich meat sauce inside and out. They’re one of my favorite pasta shapes for baked pasta because every bite is packed with flavor. I always look for a brand made in Italy.
Cheese: Freshly grated mozzarella melts beautifully into that irresistible golden topping, while Parmesan adds a salty, nutty finish. I always recommend grating your own cheese for the best melt and flavor.
How to Make Paccheri Pasta
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the tomatoes: Put the whole San Marzano tomatoes in a small bowl. Crush them into smaller pieces. Set aside. You can skip this step if you can find canned crushed San Marzano tomatoes.
Cook the meat: In a large oven-safe skillet, cook the ground beef and Italian sausage over medium heat, stirring occasionally. Once cooked, drain the meat and put it in a small bowl. Pour the grease into a heat-safe container.
Cook the onions and garlic: Add olive oil to the same skillet, add the diced onion, and sauté for 4 minutes. Then, add the sliced garlic and cook for another minute, stirring.
Deglaze the pan: Pour in the red wine, scrape the bottom of the pan to mix in any browned bits, and let it simmer for 5 minutes.
Add the ingredients back: Add the cooked ground beef, crushed tomatoes, beef stock, dried basil, dried oregano, salt, and pepper. Mix everything well. Reduce the heat and let the sauce simmer.
Cook pasta: While the sauce simmers, cook the pasta in a large pot until it’s al dente. Drain and set aside. Add the pasta and fresh basil to the skillet, mixing well to coat the pasta with the sauce.
Bake the dish: Mix mozzarella cheese and half of the Parmesan cheese and top the dish with it. Cover and bake. Uncover the skillet, then switch the oven to broil to brown the cheese on top for 2 or 3 minutes.
Serve: Serve hot, topped with extra parmesan cheese and fresh herbs.
Substitutions and Variations
Ground meat: For a leaner option, use ground turkey or chicken instead of beef and sausage.
Pasta alternatives: Make this with other short pasta shapes like penne, fusilli or bowtie pasta.
Vegetarian swap: Substitute plant-based ground meat or lentils for a vegetarian dish.
Italian sausage: Use spicy Italian sausage instead of sweet for more heat. You could also leave out the sausage and increase the beef or add mushrooms.
Onion: Use shallots or leeks instead.
Red wine: You could make this with white wine or broth.
Whole tomatoes: Use canned crushed tomatoes for the tomato sauce.
Beef stock/broth: Use vegetable stock for a vegetarian version. Substitute with chicken stock for a lighter flavor.
Cheeses: Mix in ricotta cheese for a creamy texture. Substitute mozzarella with other melting cheeses for variety. Pecorino romano cheese will work well as a Parmesan swap.
Vegetable addition: Add chopped bell peppers, zucchini or spinach to the sauce for extra nutrients and flavor.
Extra heat: Add red pepper flakes or chili flakes to the sauce for heat or use hot Italian sausage.
Creamy sauce: Stir in a splash of heavy cream or cream cheese at the end of cooking for a creamy version.
Gluten-free: Use gluten-free pasta for a gluten-free version of this dish. You’ll want to check the sausage is gluten-free too.
Serving Suggestions
Appetizer: Little cheesy chicken meatballs and my margarita pizza both make a fun Italian-style start.
Main: Serve this cheesy paccheri pasta steaming hot!
Dessert: Finish with lemon ricotta cake or my easy cheesecake puff pastry tart! My Italian mascarpone cake is another must-try.
How to Store
Store: Refrigerate any leftovers in an airtight container for up to 4 days after baking.
Freezer: Freeze your paccheri pasta dish leftovers for up to 3 months.
Thaw: I recommend letting it defrost in the fridge overnight.
Reheat: Reheat leftovers in an oven-safe dish at 200 to 250°F for 10 to 15 minutes or in the microwave at 60% power for up to 3 minutes until warmed through.
Top Tips
Let it rest before serving: I know it’s tempting to dig in right away, but letting the pasta rest for 5 to 10 minutes helps the sauce thicken slightly and makes it much easier to serve.
Save some pasta water: Before draining the paccheri, I like to reserve about a cup of the pasta cooking water. If the sauce thickens more than you’d like, just stir in a splash until it’s perfectly silky again.
Coat every piece of pasta: Take an extra minute to gently toss the paccheri with the sauce before baking. Those large pasta tubes are great at catching the rich meat sauce, and you want every bite to be full of flavor.
Cover before uncovering: Keep the dish covered for the first part of the baking time to lock in moisture, then remove the cover for the last few minutes so the cheese turns beautifully golden and bubbly.
Paccheri Pasta FAQs
You can substitute plant-based proteins instead of ground beef and sausage. To make this paccheri pasta recipe vegan, leave out the cheeses or top with dairy-free or plant-based cheese alternatives.
Yes, the pasta should be cooked al dente according to package directions before baking.
Paccheri is a large tube-shaped pasta that originated in southern Italy, particularly around Naples. Its wide shape is perfect for catching rich sauces, melted cheese, and hearty ingredients like sausage and ground beef, making it one of my favorite pasta shapes for baked pasta dishes like this one.
If the pasta is cooked before making the sauce, toss it with olive oil or butter to prevent sticking. It can also be spread out on a baking sheet to cool.
Make sure the al dente pasta is well coated in the sauce before transferring it to the baking dish, as the pasta will continue absorbing some of the liquid while it bakes. Cover the dish for the first part of the baking time to trap the moisture, then uncover it at the end so the cheese becomes hot, bubbly, and beautifully golden.
Paccheri is an Italian pasta shape from the Naples region of southern Italy. The emphasis is on the second syllable: pah-KEH-ree.
Baked Paccheri Pasta Recipe
Paccheri Pasta
Equipment
- Skillet 12-Inch Deep
Ingredients
- 1 Pound ground beef, lean
- 1 Pound Italian sausage, sweet or hot
- 2 Tablespoons olive oil
- 1 Cup yellow onion, diced
- 8 Cloves garlic, thinly sliced
- ½ Cup red wine
- 2 Cans whole tomatoes, San Marzano, 28-Ounce Cans
- ½ Cup beef stock , or broth
- 1 Tablespoon basil, dried
- 1 Tablespoon oregano, dried
- 1 Teaspoon kosher salt
- ½ Teaspoon black pepper
- 1 Pound paccheri pasta, makes 28 Ounces cooked
- ¼ Cup fresh basil, chiffonade cut
- 1½ Cups mozzarella cheese, shredded
- 1 Cup parmesan cheese, shredded
Instructions
- In a small mixing bowl, add the whole San Marzano tomatoes. Using your hands, press and crush them into smaller pieces. Set aside. (You can skip this step if you can find canned crushed San Marzano tomatoes in your area).
- In a large 12-inch deep, oven-safe skillet, cook the ground beef and Italian sausage together over a medium heat. Strain the cooked meat from the pan into a bowl and set aside. Once the meat is removed, carefully pour the grease into a heat-safe container.
- Add the olive oil to the same pan and cook over a medium heat for 1 minute. Add the onion to the pan and sauté for 4 minutes. Add the sliced garlic and cook for an additional minute, stirring with a wooden spoon or spatula to avoid burning the garlic.
- Add the red wine, deglaze the pan, and let it simmer over a medium heat for 5 minutes.
- Add the cooked ground beef, tomatoes, beef stock, dried basil, dried oregano, salt and pepper, and mix thoroughly. Reduce the heat to a simmer and cook the sauce for 20 minutes.
- While the sauce is simmering, cook the pasta according to the package instructions for al dente. Drain when cooked and set aside.
- Add the pasta and the fresh basil to the skillet and mix well to coat the pasta in the sauce.
- Preheat the oven to 350°F.
- Top with all the mozzarella and half of the parmesan cheese.
- Cover the skillet and bake for 15 to 20 minutes.
- Uncover and return the oven. Broil on low to brown the cheese topping, about 2 or 3 minutes.
- Serve hot with extra parmesan cheese, and garnish with fresh chopped basil or parsley.
Notes
Save some pasta water: Before draining the paccheri, I like to reserve about a cup of the pasta cooking water. If the sauce thickens more than you’d like, just stir in a splash until it’s perfectly silky again.
Coat every piece of pasta: Take an extra minute to gently toss the paccheri with the sauce before baking. Those large pasta tubes are great at catching the rich meat sauce, and you want every bite to be full of flavor.
Cover before uncovering: Keep the dish covered for the first part of the baking time to lock in moisture, then remove the cover for the last few minutes so the cheese turns beautifully golden and bubbly.
Nutrition
Paccheri pasta has quickly become one of my favorite dishes to whip up. Ground beef, herbs, sausage, and tomatoes combine beautifully, baking alongside the pasta tubes to create a perfect fusion of flavors. And the best part? It’s crowned with a layer of gooey, golden cheese that’s irresistibly stretchy. This crowd-pleasing dinner is as easy to make as it is to enjoy.
Other Recipes to Try
- Make my special occasion-worthy tortellini with garlic and parmesan steak!
- You’re going to have eyes for this tasty Tuscan sausage pasta – it’s incredible.
- And for sure this baked pasta pie tastes as good as it looks!
- Make these pretty ricotta beef stuffed shells and serve them with a salad.
- This veggie pasta recipe is loaded with bright tomato-based flavors!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Easy to make. Very tasty. I used large shell pasta instead of Paccheri because they were easier to find. You will definitely need a very large skillet. Will be keeping and using this excellent recipe.
Great to hear you enjoyed it!
I love how hearty and flavorful this paccheri pasta turned out! The baked cheese topping is irresistible, and it’s so easy to make again.