Paccheri are very large, wide tubes of pasta, a signature of Naples and the Campania region in southern Italy. Each tube is several centimetres across, with a hollow centre big enough for small pieces of seafood, sausage and ricotta. That makes paccheri a good choice for stuffing and baking as well as for chunky sauces. This guide covers what paccheri are, where the name may come from, how to cook them without collapsing, how to stuff and bake them, and the sauces that suit them best.
What paccheri are
- Shape: large, short, hollow tubes, usually 2 to 3 cm wide
- Surface: smooth (lisce) or ridged (rigati)
- Made from: durum wheat semolina and water
- Region: Naples and Campania
- Smaller cousin: mezzi paccheri, “half paccheri”, a shorter, more manageable version
The name is often explained as coming from the Neapolitan word for a slap, referring to the sound the large tubes make when they fall onto the plate, but that is folklore and not a documented etymology. For background see the Wikipedia entry on paccheri. See also our regional pasta guide.
Paccheri compared with similar tubes
| Shape | Size and structure | Best use | Sauces |
| Paccheri | Very wide, smooth hollow tube | Stuffing, baking, seafood | Meat ragù, seafood, ricotta fillings |
| Rigatoni | Smaller diameter, ridged | Everyday sauced dishes | Hearty tomato sauces, arrabbiata |
| Mezze maniche | Short, wide tube | Gricia, ragù, bakes | Roman sauces, ragù |
| Cannelloni | A rolled pasta sheet or thin tube | Rolled and stuffed | Béchamel, Bolognese |
| Manicotti | Large ribbed tubes | Large baked dishes | Thick sauces and cheese fillings |
Paccheri are wider and heavier than ziti or rigatoni, so a single tube makes a mouthful. If you cannot find paccheri, large rigatoni works for sauced dishes. For stuffing, use manicotti or large shells.
How to cook paccheri
- Use a large pot with plenty of water, and salt it once it boils (about 10 g per litre).
- Add the paccheri and stir gently at the start, since the big tubes can stick to each other and to the bottom.
- Cook for about 9 to 12 minutes, but taste near the low end. Because of the size and thick walls, the outside can feel done while the centre is still firm, so bite into the thickest part.
- Save a cup of the starchy cooking water, then drain.
- For sauced dishes, finish the pasta in the pan with the sauce for a minute or two. See mantecatura.
The basics are covered in pasta cooking and pasta water. Paccheri has a smooth surface, so a little starchy water helps the sauce cling. Do not rinse, unless you will stuff the tubes and want them to cool quickly.
Best sauces and pairings
Seafood
Clams, mussels, prawns or a fish ragù suit the wide tubes, which hold broth, garlic and white wine. See spaghetti alle vongole for the clam base. Bon Appétit has a paccheri and clams recipe.
Meat ragù and sausage
Slow-cooked beef or pork ragù, or crumbled Italian sausage with tomato, fills the tubes. Use a thick sauce, since a thin one runs straight through.
Beans and greens
White beans with kale or chard, garlic and a little anchovy melted in oil, finished with starchy pasta water for a creamy texture without cream. Serious Eats has a pasta with beans and greens recipe in the same spirit.
Cheese and vegetable fillings
Ricotta with spinach, chard or basil is the classic stuffing. See the stuffed-and-baked method below.
For more matches see our pasta pairing guide.
Stuffed and baked paccheri
- Par-cook the tubes. Boil them until they are flexible but still quite firm, a few minutes short of al dente, then drain and let them cool enough to handle. Some cooks chill them briefly in cold water to stop the cooking. Do not stuff raw tubes, and do not overcook them, or they will tear.
- Make the filling. For example, ricotta with basil and Parmesan, sausage with mushrooms, or chard with goat cheese. If using meat, cook it until it is fully done first (71 °C / 160 °F for ground meat).
- Fill the tubes with a small spoon or a piping bag.
- Arrange the tubes upright or side by side in an oiled baking dish, and pour over tomato sauce or béchamel.
- Top and bake with Parmesan and mozzarella at 190 to 220 °C (375 to 430 °F) until bubbling and browned.
- Rest for 5 to 10 minutes so the dish sets.
For another baked pasta method, see pasta alla Sorrentina and lasagna Bolognese.
Finishing touches
- A drizzle of extra-virgin olive oil.
- Garlic and chilli flakes for an aromatic base.
- Parmigiano-Reggiano for nuttiness, or Pecorino Romano for sharper saltiness.
- Parsley, basil or lemon to brighten seafood and bean dishes.
- Taste for salt before adding cheese. Pasta water and cheese are both salty.
Common mistakes
- Overcooking, which makes the tubes floppy.
- A thin sauce, which runs through. Reduce it or add cheese and starchy water.
- Not saving pasta water.
- Stuffing raw or overcooked tubes.
More slips are listed in common pasta mistakes.
Bronze-cut paccheri
A rough, matte surface helps sauce cling to the smooth tubes. Many artisan producers use bronze dies. See bronze-cut vs Teflon pasta. Good brands are available at Italian delis and larger supermarkets.
Common questions
How long does paccheri take to cook?
About 9 to 12 minutes. For baking or finishing in sauce, drain 1 to 2 minutes early.
Is paccheri the same as rigatoni?
No. It is wider, with a larger cavity, and is typically smooth.
Can I stuff it?
Yes, with ricotta, spinach, sausage or seafood. Par-cook the tubes first.
What can I use instead?
Large rigatoni, mezze maniche, or manicotti for stuffed dishes.
Is it vegan?
Traditional dried paccheri is only semolina and water, so yes. Check the label.
Does it break easily?
Not if cooked carefully. Stir gently at the start and do not overcook.
How much per person?
About 80 to 100 g dry for a main course. Use our pasta portion calculator.
Keep exploring
For other large or stuffed pasta, see conchiglie, ravioli and filled pasta.
Related guides: compare other sturdy shapes in best pasta for chunky sauces, find swaps in the pasta substitution chart, or check typical times in the cooking time chart.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.