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
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Val ariee
[email protected]I'm not a big fan of ricotta cheese, so I substituted cottage cheese instead. The poppers were still delicious.
Fraol Ashebir
[email protected]These poppers were a fun and unique way to serve pasta. I will definitely be making them again.
Uneeb Parkar
[email protected]I wasn't sure how I would like these poppers, but I was pleasantly surprised. They were so flavorful and cheesy.
Sana Chandio
[email protected]These poppers are perfect for a quick and easy weeknight meal. I can have them on the table in less than 30 minutes.
Jawad Mohammad
[email protected]I've tried this recipe with different types of cheese and they've all been delicious. My favorite is a combination of cheddar and mozzarella.
Rosemary Lapierre
[email protected]These poppers are always a crowd-pleaser. I make them for every party I host.
ch
[email protected]I love how easy these poppers are to make. I can whip up a batch in no time.
Jonathan Mulenga
[email protected]I followed the recipe exactly and my poppers turned out perfect. They were crispy on the outside and cheesy on the inside. I will definitely be making these again.
Marian Stan
[email protected]These poppers were a bit bland for my taste. I think I'll add some extra spices next time.
Marek Talíř
[email protected]I love how versatile this recipe is. You can use any type of filling you like and they always turn out great.
Onwe Mmesoma
[email protected]These poppers were a little more work than I expected, but they were definitely worth the effort. They were so delicious and everyone at my party raved about them.
Patrick Lloyd
[email protected]I've made this recipe several times and it always turns out great. The poppers are cheesy, flavorful, and the perfect party appetizer.
Shariar Imtiaz
[email protected]These stuffed rigatoni poppers were a hit at my last party! They were so easy to make and everyone loved them.