Stuffed Rigatoni With Ricotta Recipe

Ricotta Stuffed Rigatoni Pie Everyday Pie

WebJan 9, 2024 · Here is a step-by-step overview of how to make this recipe: Step 1: Make a quick meat sauce and cook rigatoni. Step 2: Mix together the ricotta filling. Step 3: …

Rating: 5/5(4)

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Best Stuffed Rigatoni Recipe How To Make Stuffed Rigatoni

WebSep 29, 2018 · Step 2 Drain, then scatter on prepared baking sheet. Step 3 In a large bowl, mix together ricotta, spinach, egg, Parmesan, garlic, and lemon zest. Season with salt …

Rating: 4.5/5(4)
1. Preheat oven to 350°. Grease a large rimmed baking sheet with cooking spray or oil.
2. In a large pot of boiling salted water, cook rigatoni according to package instructions until al dente.
3. Drain, then scatter on prepared baking sheet.
4. In a large bowl, mix together ricotta, spinach, egg, Parmesan, garlic, and lemon zest.

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RicottaStuffed Rigatoni Pie with Meat Sauce Food …

WebJan 1, 2019 · For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few …

Rating: 5/5(2)
1. For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes. Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute. Add the tomato puree, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer. Cover the pan and cook for 30 minutes. (You can make and cool the sauce the day before. Reheat before using the next day.)
2. For the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Grease a 9-inch springform pan with 1 tablespoon oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain and toss with the remaining tablespoon oil, then spread out in a single layer on a rimmed baking sheet.
3. Spread 1/4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled.
4. For the ricotta filling: Stir together the ricotta, Parmesan, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer. (You can cook and fill the pasta the day before.)

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