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Stuffed Rigatoni Poppers

Stuffed Rigatoni Poppers

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Stuffed Rigatoni Poppers

10 servingsINGREDIENTS2 teaspoons salt, divided455 g (16 oz) rigatoni, 1 box1 tablespoon olive oil455 g (1 lb) ground beef1/2 teaspoon pepper1 teaspoon dried oregano1 teaspoon dried parsley1/2  medium yellow onion, diced2 cloves garlic, minced100 g (1 cup) shredded mozzarella cheese oil, for frying125 g (1 cup) all-purpose flour2  large egg, beaten115 g (1 cup) bread crumbs fresh parsley, for serving shredded parmesan cheese, for serving marinara sauce, warm for servingPREPARATION1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.2. Stir and cook until the pasta is al dente, about 5 minutes.3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.8. Heat the oil in a large pot until it reaches 350°F (180°C).9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.10. 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.11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.12. Drain on a wire rack or over paper towels.13. Sprinkle with fresh parsley and Parmesan.14. Serve with marinara sauce.15. Enjoy!
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10 servings

INGREDIENTS

2 teaspoons salt, divided

455 g (16 oz) rigatoni, 1 box

1 tablespoon olive oil

455 g (1 lb) ground beef

1/2 teaspoon pepper

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 medium yellow onion, diced

2 cloves garlic, minced

100 g (1 cup) shredded mozzarella cheese

oil, for frying

125 g (1 cup) all-purpose flour

2 large egg, beaten

115 g (1 cup) bread crumbs

fresh parsley, for serving

shredded parmesan cheese, for serving

marinara sauce, warm for serving

PREPARATION

1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.

2. Stir and cook until the pasta is al dente, about 5 minutes.

3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.

4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.

5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.

6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.

7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.

8. Heat the oil in a large pot until it reaches 350°F (180°C).

9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.

10. 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.

11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.

12. Drain on a wire rack or over paper towels.

13. Sprinkle with fresh parsley and Parmesan.

14. Serve with marinara sauce.

15. Enjoy!