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Stuffed Rigatoni

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What you need:

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Boil a pan of water and cook the pasta until it is al dente. Drain it, then toss with the parmesan cheese in a bowl.

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Lightly oil a springform pan and stand the rigatoni upright on the bottom ready to be filled with the cheese mixture. Prepare the filling, mix the cheeses, eggs, and parsley in a bowl until well combined, then set aside.

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To prepare the sauce, heat the oil in a large skillet over medium-high heat, and cook the meat until browned evenly.

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Season with salt and pepper to taste, then stir in the garlic, Italian herbs, and crushed red pepper. Cook for a few more minutes and add the crushed tomatoes. Turn the heat to medium and simmer until reduced.

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While the sauce is cooking, get the room temperature cheese mixture and fill the rigatoni noodles using a pastry tube. You only need to fill each one halfway up.

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Get the meat sauce and pour it over the pasta, covering it and pushing it down in order to fill up the remaining spaces.

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Bake it for 15 minutes first and then cover it with the shredded mozzarella cheese and bake again for an extra 15 minutes.

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Before removing from the pan, let it rest for 15-20 minutes so it sets before serving.

Cooking Tips

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www.comfortablefood.com

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LET'S MAKE...

Stuffed Rigatoni

www.comfortablefood.com

Stuffed Rigatoni

What you need:

Rigatoni Pasta

Parmesan

Ricotta

Mozzarella

Parmesan

✓✓✓✓✓✓✓✓

Eggs

Parsley

and more...

Boil a pan of water and cook the pasta until it is al dente. Drain it, then toss with the parmesan cheese in a bowl.

1

Lightly oil a springform pan and stand the rigatoni upright on the bottom ready to be filled with the cheese mixture. Prepare the filling, mix the cheeses, eggs, and parsley in a bowl until well combined, then set aside.

2

To prepare the sauce, heat the oil in a large skillet over medium-high heat, and cook the meat until browned evenly.

3

Season with salt and pepper to taste, then stir in the garlic, Italian herbs, and crushed red pepper. Cook for a few more minutes and add the crushed tomatoes. Turn the heat to medium and simmer until reduced.

4

While the sauce is cooking, get the room temperature cheese mixture and fill the rigatoni noodles using a pastry tube. You only need to fill each one halfway up.

5

Get the meat sauce and pour it over the pasta, covering it and pushing it down in order to fill up the remaining spaces.

6

Bake it for 15 minutes first and then cover it with the shredded mozzarella cheese and bake again for an extra 15 minutes.

7

Before removing from the pan, let it rest for 15-20 minutes so it sets before serving.

Cooking Tips

www.comfortablefood.com

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