Paccheri and Cheese with Peas and Mint

This is delicious and a lot of work! One of those recipes you save but never use until there's a pandemic. I used spinach instead of arugula because I'm not a fan. I also add a pinch of nutmeg to the white sauce. There are so many wonderful and weird flavors. I rarely make recipes twice, but I would make this again for company!

• whatiseenow

• NJ

• 4/28/2020

I like this idea. The recipe works as written, but for those who think it's bland, it's imperative when making a bechamel sause to taste as you season. The sauce requires a lot of salt and white pepper. Also, a hefty spoonful of Dijon mustard, some nutmeg and a good amout of Cayenne pepper will erase any complaints of blandness. (A crushed clove of garlic wouldn't hurt either...nor would a few chopped anchovies). To lighten the sauce, start will a glass of white wine or stock before adding the milk. Obviously, reduce the quantity of milk accordingly. It works without the ricotta, but do add the lemon peel. For those that are saying the flavours are too strong...... You must indeed have a perference for intensely dull food!!

• jvh020

• Amsterdam, The Netherlands

• 11/11/2015

我可能会煮得过久,和我有点莫re crumbly and less creamy than I expected. Regardless, we liked this - the lemon is particularly key, so err on the side of more rather than less. I definitely think it could handle more peas, and I would put more in if I were to make it again. But I don't think it's worth the prep and the calories - if I was going to make macaroni and cheese for dinner, it wouldn't be this one.

• graciemaple

• San Francisco, CA

• 5/25/2015

Sorry, forgot to leave forks

• IandLmom

• 4/5/2015

This was a very nice presentation of pasta. I read the other reviews and was hesitant, but really enjoy the flavors it listed in general. I cut way back on the mint (I like mint, just has a strong flavor), and parsley (I think parsley usually comes across very strong also). I only added a couple tablespoons of these. It turned out nicely. I really like the lemon in the ricotta. Overall, the dish was a nice change for pasta, and has some lite spring flavor. It didn't blow me out of the water, but it is a nice change up for pasta if you're in the mood for these flavors.

• IandLmom

• Chicago

• 4/5/2015

I am surprised to see negative reviews on this dish since I thought it turned out great! I did make a few changes due to personal preference which were subbing spinach for arugula, subbing basil for mint, and adding crumbled sausage. I chose to bake mine in a casserole dish, but would definitely use the spring form pan for company (so pretty!). I halved the recipe and got 4 meals out it (with the sausage addition). Definitely a keeper for me.

• jenners786

• Seattle, WA

• 9/10/2014

I found the flavors overpowering and had trouble eating this. I am an experienced cook. Pass this one up. Epicurious is full of great recipes. This is not one of them.

• raynfigi

• New York, NY

• 8/2/2014

I would like to know where the casserole baking dish can be purchased. You can see the food from the side and it's simple and beautiful.

• fcpjap

• Calif.

• 3/24/2014

So impressed! I first saw this in the march '12 copy of bon appetit and have been wanting to try it since. Little background; we are foodies and very comfortable with twists on classics and a twist this is. We have gotten tired of the classic betty crocker mac style and we were thrilled with the flavors. Mint was awesome and so was the lemon. Anyone who gave this a less than 3 fork was seeking something in the traditional realm and not open to diversity.

• Anonymous

• 7/22/2012

I had high hopes for this dish. The ingredients sounded like they would work so well together, but it was easily the worst dish I have ever made from epicurious. The ingredients didn't work well together, and left just a foul taste in your mouth. I followed the recipe exactly. I would not make this again.

• Anonymous

• Washington DC

• 4/29/2012

My roommates and I put on some music and worked as a team to make this, so even though there were a lot of steps we breezed through them without too much difficulty. It came out wonderfully. I am a college student with a tiny oven (we call it an easy-bake oven) and sometimes I lack basic things like large bowls/pots to cook with as things get lent out and misplaced often. I constantly surprise myself and my friends with what we produce despite all that and this dish was definitely one of those surprise delights. I thought the mint was wonderful and think for those who thought it overpowering, too much was added. Will definitely have to make this again in the future!

• myr0410

• Denton, TX

• 4/4/2012

Really nice dish with great flavors. The arugula and mint add complexity. I added hot Italian sausage to this, and it was a hit!

• angkamp

• dallas, tx

• 4/1/2012

I thought this sounded like an ideal spring pasta dish with the peas and mint but it was a bit blah. There could have been more sauce and I also felt the mint was a bit overpowering. There is also a lot of prep work for this dish which I wouldn't mind if the end result was worth the effort..it wasn't.

• Anonymous

• darien, ct

• 3/26/2012

A nice vegetarian main course, a little different than mac and cheese esp. with the mint flavor. Subbed spinach for the arugula and accidentally used twice as much ricotta (halved the recipe becasue it was for me and my husband only) and it came out nice and creamy. At half the recipe used an 8x8x2 glass baking dish and it was perfect. Great leftovers too! Will definitely make again for everyday dinners.

• endlesshorizons

• SF Bay Area CA

• 3/17/2012

This sounded so good as it was filled with ingredients I love, but really wasn't too tasty and took a long time to make for mac and cheese. It was edible, but nobody in my family would eat the leftovers. I liked the idea of baking it in a springform pan, and it did slice into nice wedges, but the texture and flavor weren't impressive. The dabs of ricotta turned off my family. The flavor of mint overpowered the rocket. My family requested that I stick with the good old enhanced 1970's Betty Crocker version with cheddar cheese that I normally make. Sigh . . .

• Anonymous

• Los Gatos, CA

• 3/15/2012