There is something especially satisfying about a pasta bake that looks as impressive as it tastes, and this Mozzarella-Stuffed Paccheri absolutely delivers. Large paccheri tubes are arranged upright, each one hiding a mini mozzarella ball inside, then surrounded by a deeply flavoured slow-cooked beef ragù and finished with a generous layer of grated mozzarella. Once baked, the cheese melts into the pasta while the top becomes golden and bubbling. If you love hearty oven-baked pasta, this sits beautifully alongside my Baked Cannelloni with Beef and Mozzarella and Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel.
Scroll down or tap Jump to Recipe for the full measurements and instructions.
This Mozzarella-Stuffed Paccheri is built around familiar ingredients, but the way they are layered and cooked turns them into something far more special. The slow-cooked sauce gives the dish depth, while the mozzarella hidden inside every piece of pasta creates that irresistible cheesy centre. It has the same comforting spirit as my Baked Ricotta Stuffed Shells in Meat Sauce and Stuffed Caccavelle Pasta Bake with Ricotta and Beef, but with its own fun upright presentation.
These large pasta tubes are perfect for stuffing because their wide openings can comfortably hold the mini mozzarella balls. Their sturdy shape also makes them ideal for arranging upright in the baking dish.
Slowly cooked with onion, carrot and celery, the beef forms the rich, savoury base of the ragù. Giving the sauce plenty of time to simmer develops a much deeper flavour than rushing the cooking process.
This classic vegetable base gives the ragù sweetness, aroma and savoury depth before the beef and tomatoes are added. Taking a few minutes to soften the vegetables properly makes a noticeable difference to the finished sauce.
Together, these create a full-bodied tomato sauce rather than a thin pasta sauce. The tomato paste concentrates the flavour, while the stock adds richness as everything slowly reduces
These small additions balance the richness of the beef and bring more complexity to the ragù. The vinegar provides acidity without using wine, while thyme and bay gently perfume the sauce as it simmers.
A small amount stirred into the ragù towards the end of cooking softens the acidity of the tomatoes and rounds out the sauce. It is a subtle step, but it gives the finished beef filling a smoother, more balanced flavour.
This recipe uses mozzarella in two different ways. The mini balls are tucked inside the paccheri for a melty centre, while grated mozzarella creates the golden top.
Start by preparing the Beef Ragù, as this is the most time-consuming part of the recipe. You can also make it a day in advance and keep it refrigerated until you are ready to assemble the dish. Heat the olive oil in a large pan over medium heat. Add the finely chopped onion, diced carrot and celery, then sauté for about 5 minutes, until the vegetables begin to soften. Add the minced beef, season with salt and black pepper, and cook until browned, stirring occasionally and breaking up the meat as it cooks. Stir in the tomato paste and chopped thyme leaves, then add the passata, beef stock, white wine vinegar and bay leaf. Cover the pan with a lid, reduce the heat to low and simmer gently for 2–3 hours, stirring occasionally, until the sauce has reduced and thickened. Towards the end of cooking, stir in the milk and simmer for a further 10 minutes. Remove the bay leaf and set the finished ragù aside.
Bring a large pan of salted water to the boil. Add the paccheri and cook until al dente, following the packet instructions. Drain the pasta carefully, taking care not to break or tear the tubes, as they need to remain intact for filling.
Preheat the oven to 200°C/400°F. Spread half of the Beef Ragù evenly over the bottom of a 26 cm (10.5-inch) ovenproof casserole dish. Arrange the cooked paccheri upright over the ragù, with the openings facing upwards. Position the pasta tubes fairly close together so they support one another and remain upright.
Fill each paccheri tube with one mini mozzarella ball. If the mozzarella balls are too large to fit comfortably inside the pasta, cut them in half.
Spread the remaining Beef Ragù evenly over the top of the filled paccheri, allowing some of the sauce to settle between the pasta tubes. Sprinkle the grated mozzarella evenly over the top.
Bake for 25–30 minutes, or until the cheese is melted, golden and bubbling. Remove the dish from the oven, sprinkle with fresh thyme leaves and serve warm.
Mozzarella-Stuffed Paccheri is everything you want from a comforting pasta bake: rich, cheesy, satisfying and impressive enough to serve straight from the oven at the centre of the table. The slow-cooked Beef Ragù brings deep, savoury flavour, while the mini mozzarella balls hidden inside each paccheri tube melt into soft, creamy pockets as the pasta bakes. Arranging the paccheri upright also gives the dish a beautiful presentation without making the preparation overly complicated. I especially love that both the ragù and the fully assembled dish can be prepared ahead, making it a practical option for family dinners or entertaining. If you enjoy hearty stuffed pasta dishes, you may also love my Stuffed Pasta Shells with Mushrooms, Ricotta and Spinach and Lasagna-Stuffed Caccavelle Pasta Bake.
Mozzarella-Stuffed Paccheri is ideal for a Sunday dinner, a relaxed family gathering, entertaining friends or any evening when ordinary pasta simply isn’t going to cut it. Because you can assemble everything beforehand, you are not stuck cooking while everyone else is enjoying themselves, and the large casserole dish makes serving a crowd simple. Leftovers are also excellent reheated the following day. For other cosy dishes suited to sharing, try my Easy Spinach and Ricotta Lasagna or Stuffed Caccavelle Pasta Bake with Ricotta and Beef.
Want to see how this dish comes together? Watch our quick video on Instagram, and don’t miss our other easy and delicious pasta recipes:
Happy cooking,
Izabella
This Mozzarella-Stuffed Paccheri is the ultimate comfort-food pasta bake, with every tube of pasta hiding a melty mozzarella centre. The paccheri are arranged upright over a rich, slow-cooked Beef Ragù, which gives the dish plenty of depth and savoury flavour. A generous layer of grated mozzarella on top turns beautifully golden and bubbling in the oven. It’s a satisfying, family-style dinner that looks especially impressive when brought straight to the table. The Beef Ragù can be prepared a day ahead, making the final assembly much easier. Serve it warm with a simple green salad or some crusty bread on the side.
Servings: 6 ServingCalories:724.89kcalTotal Fat:31.83gCholesterol:150.91mgSodium:814.26mgPotassium:1244.84mgTotal Carbohydrate:53.76gDietary Fiber: 4.46gSugars: 8.15gProtein:56.76gVitamin A: 307.03IUVitamin C: 12.77mgCalcium: 604.34mgIron: 5.92mgVitamin D: 0.65IUVitamin E: 2.65IUVitamin K: 12.07mcgVitamin B6: 0.95mgVitamin B12: 4.86mcgPhosphorus: 778.3mgMagnesium: 103.2mgZinc: 10.2mg
