Baked Paccheri with 3 Cheese Tomato Sauce

Prep Time

30 minutes

Cooking Skill

Medium - Easy

Cook Time

50 minutes




Philips Pasta Maker


Philips Pasta kit (Paccheri shape)

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Homemade Paccheri

50 grams of “double 00 flour” or all-purpose if you don’t have

50 grams semolina flour

2 egg yolks lightly beaten

1 teaspoon of EVOO

Dash of fine salt

Tomato Sauce:

¾ cup EVOO

8 garlic cloves, coarsely chopped

1 (28-ounce) can crushed tomatoes

¾ cup grated pecorino

¾ cup grated smoked mozzarella

¾ cup fresh ricotta

15 basil leaves, cut into slivers (several for garnish whole)

Kosher salt and freshly ground black pepper


To make the Tomato Sauce:

  1. Heat the EVOO in a large pot over medium heat, until hot but not smoking. Add the garlic and sauté about 2 minutes. Add the tomatoes and cook, stirring for 5 minutes. Season with salt & pepper. Reduce the heat to low and simmer, partially covered, about 30 minutes until thick.

To make Homemade Paccheri:

  1. Mix “OO” flour, semolina flour and salt together; stir.
  2. Fill Philips flour cup twice and pour into machine.
  3. Turn automatic setting on and let flour mix begin to turn. Then fill Philips liquid cup with beaten egg yolks, EVOO and water up to second line. Lightly beat and slowly pour liquid into machine. The texture should be crumbly.
  4. In a few minutes the Paccheri shape will start to extrude. Cut to appropriate size.
  5. Bring a large pot of generously salted water to a boil. Add the Paccheri and cook until not quite al dente.
  6. Add the pecorino and mozzarella to the thickened tomato sauce and stir until the mozzarella melts. Stir in the basil. Season to taste with salt and pepper. Use a spider to lift the Paccheri out of the water and into the sauce. Toss to coat, then transfer to a 4-quart casserole.
  7. Bake for 5 minutes and serve with several dollops of ricotta. Drizzle your best EVOO and fresh basil for garnish.
  8. For some added drama, cover with parchment paper, tucking it into the sides of the dish. Bake for about 10 minutes at 350 until the pasta is piping hot. Bring the dish to the table, cut an “X” in the parchment, and gently tear back the points. Spoon some ricotta onto each portion.

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