Best 3 Marcellas Stuffed Rigatoni Recipes
For those seeking a flavorful and satisfying pasta dish, Marcella's stuffed rigatoni emerges as a delightful culinary creation. Originating from the heart of Italian cuisine, this recipe has garnered much acclaim for its harmonious blend of flavors, textures, and aromas. Embark on a culinary adventure as we explore the secrets behind this classic dish, unraveling the steps involved in crafting the perfect stuffed rigatoni, and discovering the culinary techniques that elevate it to a masterpiece of Italian cooking.
Here are our top 3 tried and tested recipes!
MARCELLA'S STUFFED RIGATONI
This is a recipe my grandmother used to make. It's inexpensive, delicious and ready to share with the world.
Provided by yepadoos
Categories Meat
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
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.
STUFFED RIGATONI POPPERS RECIPE BY TASTY
Here's what you need: salt, rigatoni, olive oil, ground beef, pepper, dried oregano, dried parsley, medium yellow onion, garlic, shredded mozzarella cheese, oil, all-purpose flour, large eggs, bread crumbs, fresh parsley, shredded parmesan cheese, marinara sauce
Provided by Alix Traeger
Categories Appetizers
Yield 10 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 517 calories, Carbohydrate 60 grams, Fat 17 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams
RIGATONI WITH TOMATOES AND MOZZARELLA
Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
- In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
- Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.
Tips:
- Use a large pot: Rigatoni is a large pasta, so you'll need a large pot to cook it in. This will prevent the pasta from sticking together and ensure that it cooks evenly.
- Salt the water: When you're boiling the pasta, be sure to salt the water. This will help to flavor the pasta and prevent it from tasting bland.
- Don't overcook the pasta: Rigatoni should be cooked al dente, or slightly firm to the bite. If you overcook the pasta, it will become mushy and lose its flavor.
- Use a variety of fillings: The great thing about stuffed rigatoni is that you can use a variety of fillings. This is a great way to use up leftovers or to create a new and exciting dish. Some popular fillings include ricotta cheese, sausage, vegetables, and cheese.
- Be creative with your sauce: You can use a variety of sauces with stuffed rigatoni. A simple tomato sauce is always a good choice, but you can also try a pesto sauce, a cream sauce, or even a vodka sauce.
Conclusion:
Stuffed rigatoni is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftovers or to create a new and exciting meal. With a little creativity, you can create a stuffed rigatoni dish that is sure to impress your family and friends.
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