Stuffed Rigatoni Poppers Recipe By Tasty Food

STUFFED RIGATONI POPPERS RECIPE BY TASTY

Steps:

• Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
• Stir and cook until the pasta is al dente, about 5 minutes.
• Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
• In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
• Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
• Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
• Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
• Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
• Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
• Drain on a wire rack or over paper towels.
• Sprinkle with fresh parsley and Parmesan.
• Serve with marinara sauce.
• Enjoy!

MARCELLA'S STUFFED RIGATONI

Steps:

• In a large frying pan brown the ground beef.
• Drain the fat.
• Add the garlic, onions, and green pepper.
• Cook until veggies begin to soften (3 minutes).
• Add the oregano and ketchup and mix.
• Continue to cook on low for 10 minutes so all the flavors come together.
• Meanwhile cook the rigatoni noodles so the are half cooked.
• Once the meat mixture has cooled stuff the rigatoni noodles with the meat mixture and place into a 11X9 casserole dish making several layers.
• In a small sauce pan combine the mushroom soup and milk and heat and mix until smooth.
• Pour this over the stuffed noodles and cook in a 300 degree oven for 35-40 minutes.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.