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Baked Stuffed Rigatoni Recipe
|Boiling water||3 Quart|
|Vegetable shortening||2 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground beef||2 Pound|
|Eggs||2 , beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped parsley||3 Tablespoon|
|Tomato sauce||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4168 Calories from Fat 2573
% Daily Value*
Total Fat 286 g440.1%
Saturated Fat 99 g495.1%
Trans Fat 3.9 g
Cholesterol 1063 mg
Sodium 1575 mg65.6%
Total Carbohydrates 204 g68.1%
Dietary Fiber 13.8 g55.3%
Sugars 19.1 g
Protein 200 g399.7%
Vitamin A 92% Vitamin C 130.3%
Calcium 29.2% Iron 103.6%
*Based on a 2000 Calorie diet
Add rigatoni so that water continues to boil and cook, stirring occasionally, until tender.
Drain in a colander, then rinse with cold water and drain again.
Spread rigatoni out on a tray.
Melt the shortening in large skillet.
Add the onions and garlic and cook over medium heat until golden.
Add the beef and cook, stirring constantly, just until lightly browned.
Remove from heat and cool slightly.
Blend in the eggs, bread crumbs and parsley.
Season with salt to taste and pepper.
Stuff rigatoni with beef mixture.
Arrange the stuffed rigatoni in a shallow 3-quart casserole.
Pour the Tomato Sauce over the rigatoni.
Bake in 350-degree oven for 30 minutes, spooning sauce over top occasionally.