A stunning spring pasta bake where big, tubular paccheri are stood upright in a dish like a tray of golden organ pipes, each one stuffed with a creamy ricotta-and-zucchini-flower filling, blanketed in silky béchamel, and baked until bubbly and bronzed — a showstopping gratin that is as impressive to look at as it is delicious to eat.
| Amount | Ingredient |
|---|---|
| 11 oz (320 g) | Paccheri (large tubular pasta) |
| 12 oz (350 g) | Fresh ricotta (whole-milk, well-drained) |
| 7 oz (200 g) | Zucchini flowers (about 20-25 blossoms) |
| 2 oz (55 g) | Parmigiano-Reggiano, finely grated (about ½ cup plus 2 tbsp) |
| 1 | Large egg |
| 2 | Anchovy fillets (oil-packed, drained and chopped) |
| 3 tbsp (45 ml) | Extra-virgin olive oil |
| Fine sea salt | |
| Freshly ground black pepper | |
| Unsalted butter, for greasing the dish (optional) | |
| Parchment paper |
There are pasta bakes, and then there is this — a dish that transforms humble ingredients into something architectural and elegant. The foundation is simple: paccheri, those wide Neapolitan tube pastas, are boiled for just a few minutes until pliable but still firm, then arranged upright in a baking dish like a miniature pipe organ. Each tube becomes a vessel for a luxurious filling: fresh ricotta whipped with Parmigiano and egg into a creamy, cloud-like base, then laced with tender zucchini flowers that have been gently wilted in olive oil with anchovy — just two fillets, melted into the oil until they dissolve, adding a deep, savory umami that you won't identify as fish but will absolutely miss if it's absent. The zucchini flowers themselves, those brilliant orange-gold blossoms that signal the arrival of summer, bring a delicate, slightly sweet, almost floral vegetal note that pairs perfectly with the creamy ricotta. Once filled, the paccheri are topped with béchamel sauce — rich, creamy, and nutmeg-scented — showered with Parmigiano, and baked until the tops are golden and bubbling. A final minute under the broiler gives them an irresistible bronze crust. The result is a dish of contrasts: the creamy filling against the al dente pasta, the silky béchamel against the golden, bubbly cheese crust, the sweet ricotta against the savory, anchovy-laced zucchini flowers. Every forkful pulls up a standing tube of pasta, its filling intact, ready to be dipped through the béchamel and cheese. It is, quite simply, one of the most beautiful and satisfying pasta dishes you can make.
The active work is mostly assembly; the filling and béchamel come together quickly while the pasta boils. The anchovy is not meant to be tasted as fish — it dissolves into the oil and acts as a savory seasoning, the same way it does in a classic puttanesca or a Sicilian pasta con le sarde. Don't skip it.
Paccheri are large, wide tube pastas from Campania — about 2 to 3 inches (5 to 7.5 cm) long and 1 inch (2.5 cm) in diameter. If you cannot find paccheri, the next best substitute is large manicotti shells or cannelloni tubes (though these are typically egg-pasta based and will have a slightly different texture). Zucchini flowers (fiori di zucca) are the male blossoms of the zucchini plant, usually sold attached to a small stem; they are delicate and highly perishable — buy them the same day you plan to cook and refrigerate them loosely wrapped in a damp paper towel. If zucchini flowers are unavailable, substitute 3 small zucchini (about 7 oz / 200 g total), grated, squeezed dry, and sautéed with the anchovy. The ricotta must be well-drained — if it looks watery, drain it in a cheesecloth-lined sieve over a bowl for 30 minutes before using.
Bring a large pot of generously salted water (about 1½ tablespoons kosher salt per 4 quarts of water) to a rolling boil over high heat.
Add the paccheri and cook for exactly 4 minutes — they should be very al dente, much firmer than you would normally eat pasta. The tubes need to be pliable enough to maneuver upright in the dish but firm enough to hold their shape during baking and stuffing. This brief boil is critical: undercook them and they'll be too stiff to work with; overcook them and they'll collapse in the oven.
Drain the pasta in a colander and transfer to a large baking dish or tray. Drizzle with 1 tablespoon of extra-virgin olive oil and toss gently to coat each tube — this prevents them from sticking together while you prepare the filling.
Do not rinse the pasta — the surface starch helps the filling adhere to the inside of the tubes. The paccheri will be very loose and floppy after just 4 minutes; this is exactly what you want. Lay them in a single layer in the dish so they don't clump.
Gently rinse the zucchini flowers under cold running water to remove any dirt or tiny insects — the blossoms are open and can trap debris. Pat them dry very gently with paper towels — they are delicate and tear easily.
Using a small knife or scissors, trim off the stems (the thin green attachment at the bottom) and carefully remove the pistils from inside each flower — these are the central, pollen-tipped structures that can be slightly bitter. To remove them, reach into the flower with your fingers and gently pull them out; they should come away cleanly in one piece. Discard the stems and pistils.
Tear or cut the cleaned zucchini flowers into rough ½-inch (1 cm) ribbons — they will cook down significantly, so there is no need for neat, precise cuts.
Handle the zucchini flowers as little as possible and as gently as possible. They are incredibly fragile — think of them as edible tissue paper. If some tear into large pieces, don't worry; they will cook down into a soft, homogenous mixture. The pistils must be removed — they add an unpleasant, slightly astringent bitterness if left in.
Set a small sauté pan or skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil and heat until shimmering but not smoking.
Add the 2 anchovy fillets and stir continuously with a wooden spoon or spatula as they melt into the oil, about 30 to 45 seconds. The anchovies will initially hold their shape, then break apart, and finally dissolve completely into the warm oil — you should see no visible pieces remaining. The anchovy is not a flavor you're meant to identify; it's a secret weapon that adds an invisible layer of savory depth — glutamates that make the ricotta filling taste richer and more complex without tasting remotely fishy.
Add the shredded zucchini flowers to the pan. Season with a pinch of fine sea salt (go light — the anchovy and Parmigiano are already salty) and a grind of black pepper. Cook, stirring gently, until the flowers have wilted, collapsed, and released their moisture — 2 to 3 minutes. They should be soft, silky, and reduced to a fraction of their original volume. The pan should be nearly dry by the end — if there's liquid pooling, cook 30 seconds more until it evaporates.
Remove from the heat and set aside to cool slightly — about 3 to 5 minutes.
The zucchini flowers will reduce dramatically, from a generous pile of petals to a compact, silky, almost jammy mass — this is normal. Don't overcook them to the point of browning; you want them soft and sweet, not browned and crispy. The residual heat will continue to soften them as they cool.
In a large mixing bowl, combine the fresh ricotta, finely grated Parmigiano-Reggiano (reserve 2 tablespoons for the topping), and the large egg. Season with ¼ teaspoon of fine sea salt and a generous grind of black pepper.
Using a rubber spatula, fold the ingredients together until smooth, creamy, and completely homogenous — no streaks of egg white should remain. The mixture should be thick, spreadable, and spoonable, like a very soft cheese spread.
Add the cooled, cooked zucchini flowers (including any oil remaining in the pan) to the ricotta mixture. Fold gently but thoroughly until the wilted flowers are evenly distributed throughout the cheese — the filling will take on a pale green and gold tint from the flowers and oil.
Taste the filling and adjust seasoning — it should be savory, creamy, and rich, with the earthy sweetness of the zucchini flowers and the subtle depth of the anchovy barely perceptible in the background.
The egg acts as a binder — it sets in the oven, helping the filling hold its shape inside the paccheri. Without it, the ricotta would be too soft and would leak out during baking. The filling should be well-seasoned now; once inside the pasta and baked under béchamel, the flavors will mute slightly.
If using store-bought béchamel, skip to Step 6 and simply warm it gently in a small saucepan before using.
To make béchamel from scratch: Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once foaming, add 2 tablespoons of all-purpose flour and whisk constantly for 1 to 2 minutes — the mixture (a roux) should be smooth, pale and golden, and smell slightly nutty, like cooked pie crust. Cooking the flour for this time removes the raw taste and ensures a silky, lump-free sauce.
Slowly pour in 1¼ cups of whole milk in a thin, steady stream, whisking constantly and vigorously to prevent lumps. Continue whisking as the mixture comes to a gentle simmer — it will thicken noticeably after 2 to 3 minutes, when it should be thick enough to coat the back of a spoon (nappé consistency).
Remove from the heat and season with ¼ teaspoon of freshly grated nutmeg, ¼ teaspoon of fine sea salt, and a pinch of white pepper (or black pepper, if you don't mind the specks). Whisk once more, then set aside. Cover the surface directly with a piece of plastic wrap to prevent a skin from forming.
The béchamel should be slightly thinner than you'd want for a lasagna — it will continue to thicken slightly in the oven as it bakes. If it's too thick when ready to use, whisk in a splash of warm milk; if too thin, simmer for a minute longer. Fresh nutmeg is non-negotiable — its warm, aromatic sweetness is the classic partner to béchamel and ricotta.
Preheat the oven to 400°F (200°C) with a rack in the center position.
Prepare the baking dish: Line a 9 × 13 inch (23 × 33 cm) baking dish with parchment paper — this makes cleanup effortless and prevents the paccheri from sticking. If your dish is rectangular and you have a snug fit, you can also grease it lightly with unsalted butter and skip the parchment; the paccheri will stand upright and the parchment helps them stay in place. The parchment should come up the sides of the dish slightly — this helps keep the outermost paccheri from tipping outward.
Fill the piping bag: Transfer the ricotta and zucchini flower filling to a piping bag (or a sturdy zip-top bag). If using a zip-top bag, snip off one bottom corner to create an opening about ½ inch (1 cm) wide — the width of a paccheri tube.
Stand the paccheri upright: Take each parboiled paccheri tube and stand it upright in the prepared baking dish, arranging them in tight, neat rows like a tray of test tubes. They should be packed closely together so they support each other — if they're too loose, they'll tip over during filling and baking. Fit as many as you can in a single layer; you should have enough to fill the dish snugly. The upright arrangement is what makes this dish so spectacular — the paccheri hold their filling upright like candles on a birthday cake, and each serving pulls up a self-contained tube of pasta and filling.
Pipe the filling: Insert the tip of the piping bag into each standing paccheri tube and pipe the ricotta filling until it reaches the top. The filling should be flush with or slightly mounded above the rim of each tube — it will settle slightly during baking. Work through all the paccheri, refilling the piping bag as needed.
Top with béchamel: Gently spoon or pour the béchamel sauce evenly over the tops of the filled paccheri, letting it flow between and around the tubes. You want enough to generously coat the tops — about ¼ inch (6 mm) deep — so that every tube is crowned with a creamy white blanket.
Sprinkle with Parmigiano: Evenly sprinkle the reserved 2 tablespoons of finely grated Parmigiano-Reggiano over the top of the béchamel. If you have a bit more Parmigiano on hand, don't be shy — a generous, even layer produces the most beautiful golden crust.
Take your time with this step. The filling should be piped gently but firmly — you want every tube completely filled, with no air pockets. If a paccheri tears slightly around the edges during filling, don't worry; the béchamel and Parmigiano crust will seal it during baking. Work from one corner of the dish to the other, making sure no paccheri are left empty.
Bake: Place the assembled baking dish on the center rack of the preheated 400°F (200°C) oven. Bake for 15 minutes, until the béchamel is bubbling around the edges, the Parmigiano has melted into a pale golden crust, and the filling inside the paccheri is hot and set. The dish should be visibly active — small bubbles rising through the béchamel and around the pasta edges. The kitchen should smell of warm cream, nutmeg, and toasted Parmigiano.
Broil: Switch the oven to broil (high heat, about 500°F / 260°C) and broil for 2 to 3 minutes — watch it like a hawk. The goal is a deep golden-brown, bubbly, slightly blistering crust on top — spots of bronze and amber on the Parmigiano, with the béchamel puffing in patches. This is a short but critical window. The difference between perfectly bronzed and burnt is about 45 seconds. If you're using a toaster oven or smaller countertop oven, reduce broiling time to 1 to 2 minutes. The Parmigiano crust should be blistered and golden, not blackened.
Remove from the oven and let the dish rest for 2 to 3 minutes before serving. This brief rest allows the filling to set slightly so the paccheri hold their shape when lifted from the dish.
The rest is important — piping-hot ricotta can be lava-like straight from the oven. A 3-minute rest allows the filling to settle and the béchamel to firm up just enough that each paccheri tube can be lifted cleanly without the filling spilling out. Do not skip this rest, but do not let it go longer than 5 minutes or the béchamel crust will start to soften.
To serve, use a spatula or large serving spoon to lift individual or small clusters of paccheri from the dish — the parchment paper helps if you need to lift the entire block. The upright paccheri should come away cleanly, each one a self-contained tube of al dente pasta filled with creamy ricotta and wilted zucchini flowers, crowned with a golden béchamel crust.
Divide among 4 warmed shallow bowls — a typical serving is 4 to 5 standing paccheri per person. Arrange them upright or gently laid on their sides in the bowl. Spoon any excess béchamel and cheese from the bottom of the dish over the top.
Finish with a final grind of fresh black pepper and a light drizzle of good extra-virgin olive oil over each serving. Serve immediately, while the cheese crust is still bubbling and the filling is hot and luscious.
This dish is best enjoyed fresh from the oven, when the contrast between the crisp cheese crust, the creamy filling, and the firm-but-tender pasta is at its peak. Each paccheri should be eaten whole or cut in half crosswise — the tube shape is part of the experience. The bed of béchamel at the bottom of the dish is the cook's reward — make sure to scrape it up and spoon it over the last of the paccheri.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Overboiling the paccheri | The pasta becomes too soft to hold its shape upright; tubes collapse under the weight of the filling and béchamel | Boil for exactly 4 minutes — the pasta should be very al dente and still have a pronounced chew in the center |
| Not removing zucchini flower pistils | The pale yellow or orange pistils containing the pollen are slightly bitter and can add an unpleasant astringent note to the delicate filling | Open each flower gently and pull out the central pistil with your fingers before cutting the petals |
| Filling the paccheri with cold ricotta | Cold ricotta is stiff, lumpy, and difficult to pipe evenly; it also takes longer to heat through in the oven, leaving cold pockets in the center | Let ricotta sit at room temperature for 20–30 minutes before mixing, or warm it gently in a bowl set over warm water |
| Skipping the parchment paper | The béchamel and ricotta release moisture during baking; without parchment, the paccheri stick firmly to the dish and break when you try to lift them out | Line the baking dish with parchment paper that comes up the sides; it makes serving and cleanup effortless |
| Using too much or too little béchamel | Too much béchamel drowns the paccheri and pools in the bottom; too little leaves dry, uncovered spots that don't develop the golden crust | Apply an even ¼-inch layer over all the filled paccheri — enough to see a creamy white blanket, not a deep pool |
| Overcooking under the broiler | The Parmigiano and béchamel can go from golden to burnt in under a minute — burnt cheese is acrid and bitter and ruins the entire dish | Stay at the oven door; broil for exactly 2 to 3 minutes and remove the moment the cheese is bronzed with dark golden spots |
| Not letting the dish rest before serving | Piping-hot ricotta filling is dangerously hot and will spill out of the paccheri if lifted immediately; the entire structure is too fragile | Let the dish rest for 2 to 3 minutes after broiling — the filling sets slightly and the pasta firms up just enough to handle |
| Leaving gaps between paccheri | Loose paccheri tip over during baking, spilling their filling into the béchamel and collapsing into a messy pile | Pack the paccheri tightly side by side in neat rows; they should touch each other along their length like a tightly bound bundle of straws |
| Skipping the egg in the ricotta filling | The filling stays loose and runny; it leaks out of the paccheri during baking instead of setting into a creamy, sliceable core | The egg is the only binder — without it, the ricotta and zucchini flowers will not hold their shape when the paccheri are cut |
| Variation | How To |
|---|---|
| Add Sautéed Zucchini | Add 1 small zucchini (about 5 oz / 140 g), diced into ¼-inch (6 mm) pieces, to the pan along with the zucchini flowers. Cook until soft — the extra zucchini adds body and a more pronounced zucchini flavor to the filling |
| Swap Ricotta for Goat Cheese | Replace half the ricotta with fresh goat cheese (chèvre) for a tangier, more assertive filling. Reduce the salt slightly, as goat cheese is often saltier than ricotta |
| Add Lemon Zest | Add the finely grated zest of 1 lemon to the ricotta filling. The bright citrus note cuts through the richness and echoes the floral character of the zucchini flowers beautifully |
| Fresh Herb Addition | Fold 2 tablespoons of finely chopped fresh basil, 1 tablespoon of fresh mint, and 1 teaspoon of fresh thyme leaves into the ricotta filling along with the zucchini flowers. The herbs add freshness and complexity |
| Smoked Mozzarella Top | Replace half the Parmigiano on top with finely diced smoked mozzarella (scamorza affumicata). The smoky flavor adds another layer of depth and creates an even more decadent, cheesy crust |
| Spicy Kick | Add ½ teaspoon of red pepper flakes to the olive oil when cooking the zucchini flowers and anchovy. The gentle heat cuts through the richness of the ricotta and béchamel beautifully |
| Add Prosciutto | Layer thin slices of prosciutto or speck between the rows of paccheri before topping with béchamel. The salty, savory cured meat adds a fantastic textural and flavor contrast |
| Use Béchamel Variations | Infuse the milk for the béchamel with a bay leaf, a garlic clove, and a pinch of nutmeg (heat the milk with these aromatics for 5 minutes, then strain) for a more complex, aromatic white sauce |
| Gluten-Free Version | Substitute gluten-free large shells or cannelloni for the paccheri (cook 1 minute less than package directions). Use a gluten-free all-purpose flour blend (with xanthan gum) for the béchamel. Ensure the baking time remains the same — check for doneness at the 15-minute mark |
| Mini Version (Individual Gratins) | Divide the filled paccheri among 4 individual gratin dishes (about 5 paccheri each). Reduce baking time to 12 minutes and broiling time to 1 to 2 minutes — the smaller dishes heat through faster and create a more party-friendly presentation |
| Method | Details |
|---|---|
| Refrigerator | Store leftover paccheri gratin in the baking dish (covered tightly with foil or plastic wrap) or in an airtight container for up to 2 days. The béchamel will thicken and the pasta will soften further upon refrigeration |
| Reheating | The best method is in a 350°F (175°C) oven, covered with foil, for 15 to 20 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the cheese crust. A single portion can be reheated in a toaster oven at 350°F for 10 to 12 minutes. The microwave will work in a pinch (2 to 3 minutes at 70% power) but the béchamel will weep and the cheese crust will turn rubbery — the oven is vastly superior |
| Freezing | Assemble the entire dish up to the point of baking (filled paccheri, topped with béchamel and Parmigiano) but do not bake. Cover tightly with plastic wrap, then a layer of foil. Freeze for up to 1 month. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 375°F (190°C) for 35 to 40 minutes, then remove foil and bake another 10 to 15 minutes until bubbly and golden. Add 5 to 10 additional minutes if the center is still cold |
| Baking dish etiquette | If bringing this dish to a potluck or dinner party, assemble it in a disposable aluminum tray lined with parchment. Bake on-site or transport unbaked (in a cooler) and bake at the host's home. The upright paccheri travel well if packed tightly and the dish is covered securely with foil |
| Leftover filling ideas | Any leftover ricotta-zucchini flower filling (should you have any) can be spread on crostini and baked at 400°F (200°C) for 8 to 10 minutes until hot and bubbly, or stirred into an omelet or frittata. It also makes an excellent stuffed pasta filling for ravioli or tortellini |
| Wine | Why |
|---|---|
| Soave Classico (Veneto) | A classic Italian white made from the Garganega grape — bone-dry, with notes of white peach, bitter almond, lemon zest, and a distinctive saline-mineral finish. The bright acidity cuts through the creamy ricotta and béchamel like a knife, while the almond note echoes the nuttiness of the Parmigiano crust. A perfect, elegant pairing that doesn't compete with the delicate zucchini flowers |
| Verdicchio dei Castelli di Jesi (Marche) | A medium-bodied white with lively acidity, lemon, white flowers, green almond, and a characteristic bitter-almond finish. The floral notes mirror the zucchini flowers beautifully, while the savory, almost herbal character complements the anchovy depth in the filling. The structure stands up to the richness of the béchamel without overwhelming the dish |
| Gavi di Gavi (Piedmont) | Made from the Cortese grape, Gavi is crisp, mineral-driven, and precise — green apple, pear, citrus zest, and crushed stone. Its high acidity and clean finish refresh the palate between each creamy bite, and its subtle floral character is a natural match for the zucchini blossoms. A sophisticated, understated partner |
| Frascati Superiore (Lazio) | A light, fresh, straw-yellow white with delicate floral notes, almond, and a touch of honeyed richness. From the hills just outside Rome, this wine has a gentle, easy-drinking character that doesn't overpower the dish's subtle flavors. Chill well and serve in generous pours — it's the kind of wine that makes every bite taste more effortless |
| Franciacorta Brut (Lombardy) | A bottle-fermented sparkling wine from northern Italy — bracing acidity, green apple, pear, toasted bread, and a fine, persistent mousse. The bubbles act as a palate cleanser, cutting through the creamy ricotta and béchamel with every sip. The toasty, nutty notes echo the Parmigiano crust beautifully. A celebratory pairing that elevates the dish to special-occasion status |
| Pinot Grigio delle Venezie (Veneto/Friuli) | Not the simple, one-dimensional Pinot Grigio of popular reputation — but a well-made, terroir-driven version from the hills of Friuli or Alto Adige. Expect crisp green apple, pear, white flowers, and a subtle, stony minerality. The clean, straightforward profile is a blank canvas that lets the dish shine without fighting for attention. A reliable, crowd-pleasing choice |
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| ~620 | 28 g | 28 g | 62 g | 3 g |
Nutritional values are estimates based on 4 servings with 320 g paccheri, 350 g whole-milk ricotta, 200 g zucchini flowers, 55 g Parmigiano-Reggiano, 1 large egg, 2 anchovy fillets, 3 tbsp extra-virgin olive oil, and 300 g whole-milk béchamel (made with 2 tbsp butter, 2 tbsp flour, 1¼ cups whole milk). Actual values will vary based on specific brands, the fat content of your ricotta and milk, and the amount of oil absorbed. Ricotta is a good source of calcium, protein, and vitamin A. Parmigiano-Reggiano adds significant calcium as well (the hard cheese is roughly 30% calcium by weight). Paccheri provide complex carbohydrates from durum wheat semolina. Zucchini flowers are low in calories and provide small amounts of vitamins A and C, as well as potassium. To lighten the dish, use part-skim ricotta and 2% milk béchamel (approximately 530 calories and 18 g fat per serving). For a vegetarian version, simply omit the anchovy fillets — the dish will still be delicious, though slightly less complex in savory depth. This is a moderate-to-high calorie dish intended as a main course; if serving as a primo (first course), it will serve 6 to 8 people with smaller portions.
What are paccheri, and can I substitute another pasta shape?
Paccheri are large, wide tube pastas from the Campania region of southern Italy — specifically from Naples and the Amalfi Coast. They are smooth on the outside and typically have a ridged surface (paccheri rigati) or are smooth (paccheri lisci). They are about 2 to 3 inches (5 to 7.5 cm) long and 1 inch (2.5 cm) in diameter, designed to catch chunky sauces in their wide bore. For this recipe, their upright structure is the point, so a substitute must also be a large tube: manicotti shells (though they're thinner egg pasta, cook them only 2 minutes), cannelloni tubes, or ziti rigati are the best alternatives. Do not use small pasta shapes — the entire presentation depends on the large, standing tubes.
What are zucchini flowers, and where do I find them?
Zucchini flowers (fiori di zucca) are the edible blossoms of the zucchini plant. They are bright yellow-orange, delicate, and bell-shaped, attached to a thin green stem. There are male and female flowers; male flowers (attached to a thin, long stem, without a small zucchini at the base) are the ones most commonly sold and are preferred for cooking. Look for them at farmers' markets in spring and summer (June through September in most of North America), at Italian greengrocers, or at farmers' markets. They are highly perishable — buy them the day you plan to cook, and store them loosely wrapped in a damp paper towel in the refrigerator's vegetable drawer. If you grow zucchini, you can harvest the male flowers yourself (leave at least one male flower per plant for pollination).
Can I use frozen zucchini flowers?
Frozen zucchini flowers are occasionally available at specialty Italian markets, but they are never as good as fresh. The freezing process destroys their delicate cell structure, turning them into a limp, watery shadow of fresh blossoms. If you cannot find fresh zucchini flowers, the best substitute is 2 small zucchini (about 7 oz / 200 g total), grated, squeezed dry in a clean kitchen towel, and sautéed with the anchovy. The flavor will be more zucchini-forward, but the dish will still be delicious.
The zucchini flowers have pollen inside — should I remove it?
The pollen itself is not harmful or bitter, but the central pistil (the stamen) that holds the pollen is slightly bitter and can add an unpleasant astringent note to the delicate ricotta filling. Always remove the entire central pistil structure from each flower before cooking. The small specks of orange pollen that cling to the petals are fine — they add a beautiful golden tint to the filling and a subtle floral character.
My ricotta filling seems loose — how do I fix it?
If your ricotta is watery (common with some supermarket brands), the filling will be too loose to pipe and will leak during baking. Fix this by draining the ricotta before using: line a fine-mesh strainer with a double layer of cheesecloth or a clean paper towel, place the ricotta in the strainer, set it over a bowl, and let it drain in the refrigerator for 30 minutes to 2 hours. For an emergency fix, add 1 to 2 tablespoons of finely grated Parmigiano-Reggiano or 1 tablespoon of panko breadcrumbs to the filling to absorb excess moisture.
Can I make the béchamel ahead of time?
Yes — the béchamel can be made up to 2 days in advance. Cool it to room temperature, then press a piece of plastic wrap directly onto the surface (to prevent a skin from forming), cover the container, and refrigerate. When ready to use, warm it gently in a saucepan over medium-low heat, whisking constantly, and thin with a splash of warm milk if it has thickened too much during refrigeration.
Can I assemble this dish entirely ahead of time?
Absolutely — this is one of the great advantages of this recipe. Assemble the paccheri completely (filled, topped with béchamel and Parmigiano) up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the plastic wrap, cover with foil, and bake at 375°F (190°C) for 20 minutes, then remove the foil and continue baking at 400°F (200°C) for 10 to 12 minutes, then broil for 2 to 3 minutes. Add about 10 minutes to the total baking time to account for the chilled dish. Do not bring the dish to room temperature before baking — going straight from refrigerator to oven is fine.
The tops of my paccheri are burning during broiling. What's wrong?
If the tops are browning too fast, your oven's broiler is likely too close to the rack. Move the baking dish to a lower rack position (second from the top instead of the highest rack) or reduce the broiling time. You can also tent the dish loosely with foil if the cheese is browning before the filling is hot, but for this recipe the goal is a quick, aggressive blast of heat — 2 to 3 minutes — so the best fix is adjusting the rack position.
Can I make this vegetarian?
Yes — simply omit the anchovy fillets. The dish will still be delicious, though it will lose the subtle savory depth that the anchovy provides. To compensate, increase the salt slightly and add a pinch of MSG (about ¼ teaspoon) to the ricotta filling, or use 1 tablespoon of nutritional yeast stirred into the filling for a savory, cheesy boost.
Can I use dried paccheri instead of fresh?
Almost all paccheri sold outside of Italy are dried — dried paccheri are the standard and work perfectly for this recipe. The package weight (320 g / 11 oz) refers to dried pasta. Cook dried paccheri for 4 minutes as directed — they will be very, very al dente, which is exactly what you want. If you find fresh paccheri (occasionally available at Italian specialty stores), cook them for just 1 to 2 minutes.
Photo reference: `vol1_118.png` — A straight-on, slightly elevated shot of a rectangular ceramic baking dish (warm white or cream) lined with parchment paper, filled with standing paccheri packed tightly in neat rows like organ pipes. Each paccheri tube is crowned with a dome of creamy béchamel sauce, blistered and golden-brown in patches from the broiler, with melted Parmigiano-Reggiano forming a crust of bronze and amber across the top. A few paccheri show the pale golden-green of the ricotta-and-zucchini-flower filling peeking through the béchamel. The edges of the dish show a thin border of bubbling béchamel and browned cheese where it has flowed down between the pasta tubes. Warm, golden side lighting from upper left, casting soft shadows that emphasize the vertical lines of the standing paccheri. A shallow depth of field keeps the foreground paccheri in crisp focus while the background softens into a warm, creamy blur. On the table beside the dish: a linen napkin, a fork, and a glass of chilled Soave. The overall impression is rustic elegance — architectural, inviting, golden, and deeply comforting.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.