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 @MakeItYours
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!
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love