- Page Title
- Baked Paccheri with Bufalo Ricotta & Cherry Tomato Sauce — Sogno Toscano
- Brand
- sognotoscano.com
- Type
- Landing Page
- First Seen
- 3/26/2025
- Last Seen
- 3/30/2025
- Domain
- sognotoscano.com
- URL
- https://shop.sognotoscano.com/blogs/lunch/baked-paccheri-with-bufalo-ricotta-cherry-tomato-sauce
- Description
- When it comes to Italian cuisine, the magic lies in its simplicity—letting a few high-quality ingredients shine. This Baked Paccheri with Buffalo Ricotta and Cherry Tomatoes is the perfect example of how minimal effort can lead to maximum flavor. The sweet burst of roasted cherry tomatoes, the creamy richness of buffalo ricotta, and the sharp, nutty notes of Parmigiano and Pecorino come together in a dish that’s both comforting and elegant. A touch of fresh basil adds brightness, while a drizzle of chili oil brings just the right amount of heat. This recipe is a true celebration of classic Italian flavors: simple, satisfying, and utterly delicious. Buon appetito!Difficulty : EasyPrep time : 10 minutesCook time : 30 minutesDoses for : 4 peopleINGREDIENTS1 bag paccheri1 ricotta di bufala 8oz2 cans (14 oz) whole cherry tomatoes1 large handful fresh basil leaves, divided1 teaspoon dried oregano2 tablespoons extra-virgin olive oil, plus more as neededSalt and black pepper, to taste1/4 cup freshly grated Parmigiano Reggiano cheese1/4 cup freshly grated Pecorino Romano cheese2 tablespoons chili-infused olive oilPREPARATION1 Preheat the oven to 375°F.2 In a large ovenproof baking dish, combine the cherry tomatoes, ricotta, half of the basil, oregano, olive oil, salt, and pepper. Roast for 25 minutes until the tomatoes burst and the ricotta turns golden.3 Meanwhile, cook the paccheri in a large pot of salted boiling water until al dente.4 Remove the baking dish from the oven and gently mash the roasted tomatoes and ricotta together to create a rustic sauce. Adjust seasoning if needed.5 Add the drained paccheri to the baking dish and toss to coat evenly in the sauce.6 Sprinkle the grated Parmigiano Reggiano and Pecorino Romano over the top. Scatter the remaining basil leave and drizzle with chili-infused olive oil7 Serve warm and enjoy!
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