Paccheri and Cheese with Peas and Mint

A luxurious baked pasta dish combining paccheri with a rich cheese sauce, fresh peas, and aromatic herbs. This elegant comfort food features a blend of Parmesan, Fontina, and ricotta cheeses, brightened with fresh mint, parsley, and lemon zest.

8 servings

2 hr

Published October 4, 2025

Ingredients

•¼ cup unsalted butter
•1⅚ cup grated Parmesan
•¼ cup all-purpose flour
•4 cups whole milk
•1 cup shredded Fontina cheese
•1 whole large egg
•to taste Kosher salt and black pepper
•1 pound paccheri rigati
•1 cup peas
•2 cups arugula
•1⅛ cup flat-leaf parsley
•⅝ cup fresh mint
•1 cup ricotta
•½ teaspoon lemon zest

Cooking Instructions

1.
Butter pan. Dust pan all over with 1/3 cup Parmesan. Melt 1/4 cup butter in a large saucepan over medium heat. Add flour; whisk for 2 minutes. Gradually whisk in milk. Bring to a simmer, whisking often. Reduce heat to medium. Cook, whisking frequently, until sauce is thickened, about 20 minutes. Remove from heat. Whisk in Fontina and 1 cup Parmesan. Add egg; whisk to blend. Season with salt and pepper. Cover sauce and keep warm.
25 min
2.
Arrange a rack in upper third of oven; preheat to 375°F. Cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente (pasta will continue to cook while baking). Using a large slotted spoon, transfer pasta to a large bowl. Add peas to pasta water; cook until just tender, about 1 minute. Drain peas; add to bowl with pasta. Stir in cheese sauce. Add arugula, 1 cup parsley, and 1/2 cup mint to pasta mixture; mix to evenly incorporate.
15 min
3.
Transfer half of pasta mixture to prepared pan. Mix ricotta and lemon zest in a small bowl; dot half of ricotta mixture over pasta. Spoon remaining pasta mixture into pan and dot with remaining ricotta mixture. Sprinkle with 1/4 cup Parmesan.
10 min
4.
Bake pasta for 30 minutes. Sprinkle with remaining 1/4 cup Parmesan. Bake pasta until top is golden brown, about 10 minutes longer. Let rest for 30 minutes; remove pan sides. Sprinkle with 2 tablespoons parsley and 2 tablespoons mint and cut into wedges.
70 min

Ingredients

•¼ cup unsalted butter

•1⅚ cup grated Parmesan

•¼ cup all-purpose flour

•4 cups whole milk

•1 cup shredded Fontina cheese

•1 whole large egg

•to taste Kosher salt and black pepper

•1 pound paccheri rigati

•1 cup peas

•2 cups arugula

•1⅛ cup flat-leaf parsley

•⅝ cup fresh mint

•1 cup ricotta

•½ teaspoon lemon zest

Cooking Instructions

Butter pan. Dust pan all over with 1/3 cup Parmesan. Melt 1/4 cup butter in a large saucepan over medium heat. Add flour; whisk for 2 minutes. Gradually whisk in milk. Bring to a simmer, whisking often. Reduce heat to medium. Cook, whisking frequently, until sauce is thickened, about 20 minutes. Remove from heat. Whisk in Fontina and 1 cup Parmesan. Add egg; whisk to blend. Season with salt and pepper. Cover sauce and keep warm.

25 min

Arrange a rack in upper third of oven; preheat to 375°F. Cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente (pasta will continue to cook while baking). Using a large slotted spoon, transfer pasta to a large bowl. Add peas to pasta water; cook until just tender, about 1 minute. Drain peas; add to bowl with pasta. Stir in cheese sauce. Add arugula, 1 cup parsley, and 1/2 cup mint to pasta mixture; mix to evenly incorporate.

15 min

Transfer half of pasta mixture to prepared pan. Mix ricotta and lemon zest in a small bowl; dot half of ricotta mixture over pasta. Spoon remaining pasta mixture into pan and dot with remaining ricotta mixture. Sprinkle with 1/4 cup Parmesan.

10 min

Bake pasta for 30 minutes. Sprinkle with remaining 1/4 cup Parmesan. Bake pasta until top is golden brown, about 10 minutes longer. Let rest for 30 minutes; remove pan sides. Sprinkle with 2 tablespoons parsley and 2 tablespoons mint and cut into wedges.

70 min