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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. 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 with the pasta tubes 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.

A plate of baked paccheri pasta with meat, tomato sauce, and melted cheese, garnished with herbs.

Make my mouth-watering paccheri pasta, loaded with savory goodness from the beef, tomatoes, cheese, and fresh herbs.

Also try my lasagna al forno, pasta amatriciana, eggplant parmigiana, and this exquisite pasta alla norma too.

A skillet of cheesy paccheri pasta with a rich meat sauce is being served with a wooden spoon.

Why You’ll Love It

Rich flavor: The combination of ground beef, Italian sausage, and San Marzano tomatoes creates a hearty and robust sauce.
Comfort food: This dish is the epitome of comfort food, providing a warm and satisfying meal you’ll crave.
Hearty and filling: The pasta, meat, and cheese make this dish incredibly filling, perfect for feeding a crowd.
Easy to prepare: While it looks and tastes gourmet, the recipe is straightforward and can be made in just one skillet, minimizing cleanup.

Plate of baked paccheri pasta topped with melted cheese and basil, next to more pasta in a pot and a bowl of herbs.

Ingredients for Paccheri Pasta

A complete list of ingredients and amounts can be found in the recipe card below.

Ground beef: I used 80/20 because this blend of meat to fat is ideal for creating a rich and flavorful sauce. The fat content helps keep the meat juicy while adding depth to the overall flavor.
Italian sausage (sweet or hot): Adding Italian sausage brings a savory, aromatic flavor. Choose sweet sausage for a milder profile or hot sausage for a kick.
Olive oil: A staple in Italian cooking, olive oil is used for sautéing vegetables and adds a fruity note that enhances the dish’s richness.
Garlic: Sliced thin, garlic provides a fragrant aroma and a robust flavor that complements the meat and tomatoes perfectly.
Red wine: Use wine that is good enough to drink!
Whole tomatoes (San Marzano): San Marzano tomatoes are known for their sweetness and low acidity. Crushed, they create a luscious tomato base for the sauce.
Beef stock or broth: Adding beef stock enriches the sauce, providing additional depth and a meaty flavor that complements the ground beef and sausage.
Dried basil and oregano: This herb lends a classic Italian flavor to the dish, with its sweet and slightly peppery notes enhancing the sauce’s overall taste.
Paccheri pasta: This large, tube-shaped pasta is perfect for holding onto the hearty meat sauce, providing a satisfying bite with each forkful (this brand is my absolute favorite!)
Cheese: You will need a combination of both freshly grated mozzarella cheese and freshly grated parmesan cheese to make the cheese topping for this recipe.

Ingredients for a delectable paccheri pasta dish include ground meat, sausages, canned tomatoes, chopped onions, garlic, herbs, spices, olive oil, and cheese arranged on a white surface.

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.

Close-up of a wooden spoon scooping cheesy baked paccheri pasta with sauce, meat, and herbs from a skillet, with a bowl of pasta in the background.

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.

A spoon lifts a serving of cheesy baked pasta from a skillet, showcasing its gooey layers, with paccheri pasta and fresh basil leaves scattered around. Olive oil, grated cheese, and utensils complete the appetizing scene.

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.

A skillet filled with baked paccheri pasta in tomato sauce, topped with melted cheese and basil leaves. A bowl of grated cheese and basil leaves is placed nearby.

How to Store Paccheri Pasta

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.

A bowl of baked pasta topped with cheese and a basil leaf, nestled beside a green-patterned napkin.

Top Tips

Allow for resting time: Let the dish sit for a few minutes after removing it from the oven. This helps the flavors meld and makes serving easier.
Reserve pasta water: If your sauce seems too thick, reserve a bit of the pasta cooking water. Stir it into the sauce to achieve your desired consistency.
Mix pasta and sauce thoroughly: When combining the pasta with the sauce, toss it well to ensure every piece of pasta is coated. This maximizes flavor in every bite.
Cover the skillet while baking: Covering the skillet while baking helps trap moisture, keeping the pasta and cheese from drying out.

A skillet of baked pasta draped in melted cheese and tomato sauce, sprinkled with herbs. Around it lie seasoning bowls, grated cheese, a bottle of oil, and neatly stacked plates with forks.

Paccheri Pasta FAQs

Can I make this dish vegetarian or vegan?

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.

Do I need to pre-cook the paccheri before baking?

Yes, the pasta should be cooked al dente according to package directions before baking.

Can I freeze this recipe?

Absolutely. You can freeze the dish either before or after baking. If freezing before baking, assemble the dish, cover it tightly, and freeze. When ready to bake, let it thaw overnight in the fridge, then bake as directed.

How do I avoid paccheri sticking together?

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. 

How do I prevent the dish from drying out?

When adding the al dente pasta to the sauce, make sure the pasta is fully coated before baking. The plastic wrap/foil combo helps ensure the moisture stays in the casserole while cooking.

A bowl of baked paccheri pasta topped with cheese and basil, accompanied by a spoon, with a casserole dish and small bowl of herbs nearby.

Paccheri Bolognese Pasta Recipe

5 from 1 vote

Paccheri Pasta

Make my mouth-watering paccheri pasta, loaded with savory goodness from the beef, tomatoes, cheese, and fresh herbs.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

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 pasta, paccheri, makes 28 Ounces cooked
  • ¼ Cup fresh basil, chiffonade cut
  • 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

Allow for resting time: Let the dish sit for a few minutes after removing it from the oven. This helps the flavors meld and makes serving easier.
Reserve pasta water: If your sauce seems too thick, reserve a bit of the pasta cooking water. Stir it into the sauce to achieve your desired consistency.
Mix pasta and sauce thoroughly: When combining the pasta with the sauce, toss it well to ensure every piece of pasta is coated. This maximizes flavor in every bite.
Cover the skillet while baking: Covering the skillet while baking helps trap moisture, keeping the pasta and cheese from drying out.

Nutrition

Calories: 702kcal | Carbohydrates: 11g | Protein: 38g | Fat: 54g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1834mg | Potassium: 791mg | Fiber: 2g | Sugar: 5g | Vitamin A: 736IU | Vitamin C: 10mg | Calcium: 410mg | Iron: 4mg
Like this recipe? Rate and comment below!

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 Pasta Recipes to Try

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.

 

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Recipe Rating




5 from 1 vote

1 Comment

  1. 5 stars
    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.