Paccheri Pasta is going to knock your socks off with a rich and flavorful red wine tomato sauce with tender pasta, Italian sausage, and ooey gooey cheese. It couldn’t possibly get any better!
There’s just something about home cooked Italian flavors that warm me from the inside out — starting from my stomach!
The aroma of the herbs, yummy pasta, and ooey gooey cheese topping is all I need in a comfort dish.
This particular Italian pasta recipe uses paccheri, Italian sausage and ground beef, and some common Italian herbs and seasonings for a pretty simple but outrageously tasty meal!
Sausage, pasta, cheese, and red sauce. Does it get any better than that? This is a dish you can make all year, for lunch or dinner, and on any occasion!
Love cheese, sausage, and Italian flavors? Try my cheesy pasta and sausage recipe! It all comes together in one pot, and reheats like a dream. It’s my favorite to meal prep!
Trust me — it’s not as tricky as you think to get authentic Mediterranean meals on your dinner table.
Ingredient Notes and Substitutions
- Italian Sausage – Mild or hot, it’s totally your call. And if you want to use links instead of ground meat, just be sure to remove the casings beforehand.
- Ground Beef – I recommend choosing a pack with a good bit of fat to it for the best flavor — don’t go any leaner than 80%.
You can use ground chicken or turkey if you’d like to use something leaner, but keep in mind it’ll be a tad more dry.
- Red Wine – Something dry with some body to it. I like to use Cabernet Sauvignon!
- Italian Seasoning – If you have dried oregano, thyme, rosemary, and basil, then I have good news!
You don’t need to purchase a separate Italian blend. Just use a mix of these classic Italian herbs and you’re good to go.
- Mozzarella & Parmesan – I like a lot of cheese — can you tell? Feel free to halve the amount of cheese. You can even skip it altogether and serve the ragu over the pasta instead!
- Italian Flat Leaf Parsley – I just love this peppery herb! It’s an absolutely gorgeous garnish, and it also has a great flavor.
What is the difference between paccheri and rigatoni?
Paccheri, or pacceri, pasta is a large, flat tubed noodle. It’s wider, but shorter than rigatoni. At the end of the day, a noodle is just a noodle!
Feel free to use rigatoni in this Italian pasta recipe, or any other noodle that you like. Though I do recommend using a tubed noodle!
Tips To Make This Italian Pasta Recipe Perfectly
Use Fresh Aromatics
Level up the flavor with fresh garlic and onions! While browning the sausage and beef, toss the garlic and onion in a pan with some butter.
The aroma, texture, and flavor throughout the skillet is out of this world!
A collection of fresh oregano, basil, thyme, and rosemary would absolutely be better than using the dried stuff! Just compensate by using a bit more.
Season the Water
When boiling the noodles, be sure to heavily salt the water. Don’t be shy! The water should taste as salty as the sea.
Storing and Reheating Leftover Paccheri
Store leftover baked paccheri in an airtight container. Kept in the fridge, it’ll stay fresh for up to 4 days. If you decide to freeze your leftover noodles, they’ll keep for up to a month!
To reheat, I recommend putting it in the oven at 350°F. until it warms through. You can also microwave it, but use short 20 second bursts.
The noodles don’t take long to heat up, so keep an eye on it and don’t microwave for too long!
Sprinkle some more cheese on top and broil for a fresh baked cheese topping.
Paccheri Pasta FAQ
Each package can have slightly different instructions, so give it a quick read. In general, though, it’ll take less than 10 minutes.
And because we’re just cooking to al dente, it’ll take even less time than that!
For this Italian pasta recipe, I make a tomato sauce seasoned with garlic, onion, and Italian seasoning.
I add a bit of beef stock to tie together the flavors of the dish together, then sprinkle in salt and pepper to taste. Simple, yet scrumptious!
You can use this sauce for all of your favorite types of noodles.
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Other Easy Italian Pasta Recipes
- 1/2 pound hot italian sausage
- 1/2 pound ground beef
- 1/2 cup red wine, like Cabernet Sauvignon
- 14 ounce can fire roasted tomatoes
- 6 ounce can tomato paste
- 1 cup beef stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 16 ounces Paccheri pasta, my pkg. was 13.25 oz. but you can use up to 16 oz.
- 1 1/2 cups freshly grated mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- Italian flat parsley, for garnish
- In a large skillet, brown ground beef and ground sausage over medium heat. Drain any excess fat.
- Add red wine to the skillet and cook 1 minute longer.
- Add tomatoes, tomato paste, beef stock, salt, pepper, garlic powder, onion powder, and Italian seasoning to the skillet and bring to a low boil.
- Reduce heat to low and simmer sauce for 20-30 minutes, stirring occasionally.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain.
- Stir drained pasta into the sauce until evenly combined.
- Top with mozzarella and parmesan cheeses.
- Broil in the oven for 5 minutes until cheese is bubbly and beginning to brown.
- Top with freshly chopped parsley and serve hot.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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