Best Stuffed Deep Fried Rigatoni Recipes

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!

RIGATONI STUFFED WITH CHICKEN AND FENNEL

Steps:

• Cook rigatoni in a large pot of rapidly boiling salted water until al dente, about 8 minutes. Drain well in a colander, shaking vigorously. Cool on an oiled cookie sheet or clean countertop until nearly dry and toss with 1 tablespoon olive oil to coat. Reserve.
• Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes. Transfer to a bowl nested inside a larger bowl half-filled with iced water. Stir until evenly chilled.
• Add cream, a 1/4 cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added. Stir in salt, pepper, and hot sauce. (At this stage, the stuffing can be stored in refrigerator up to 24 hours.)
• To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends. Reserve.
• Preheat oven to 400 degrees F.
• To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet. Bring to a boil. Add stuffed rigatoni, return to a boil, then transfer to oven. Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes.
• Spoon into serving bowls or plates, sprinkle with chives, and serve hot.

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.