- Level: Easy
- Total: 1 hr 30 min (includes resting time)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 974
- Total Fat
- 60 g
- Saturated Fat
- 30 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 46 g
- Cholesterol
- 167 mg
- Sodium
- 1607 mg
- Level: Easy
- Total: 1 hr 30 min (includes resting time)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 974
- Total Fat
- 60 g
- Saturated Fat
- 30 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 46 g
- Cholesterol
- 167 mg
- Sodium
- 1607 mg
Ingredients
Directions
Special equipment:
a 10-inch springform pan- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil. Cook the paccheri for 1 minute less than the package directions. Reserve 1/2 cup pasta water, then drain. Rinse the pasta thoroughly with cold water after draining.
- Combine the ricotta with 1/2 cup of the pesto and 2 cups of fontina, then mix well. Season with salt and pepper. Transfer to a piping bag or resealable bag with the corner snipped off. Pipe the mixture into each paccheri. (This doesn't need to be perfect. If a paccheri is very torn or broken, do not use.) Stand each filled paccheri upright in a 10-inch springform pan until it is packed tightly.
- Thin the alfredo sauce with the reserved pasta water in a bowl, then pour it into the pan over the filled paccheri, spreading evenly. Sprinkle with the remaining 2 cups fontina cheese.
- Bake until the mixture is bubbly and the cheese on top is melted, 35 to 40 minutes. Remove from the oven and let sit for 5 minutes. Drizzle with the rest of the pesto and garnish with the fresh basil. Remove the springform side, then slice and serve.
