Baked Stuffed Rigatoni Recipe
Ingredients
| Rigatoni | 8 Ounce | |
| Shortening | 2 Tablespoon | |
| Chopped onion | 3⁄4 Cup (12 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Ground beef | 2 Pound | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Chopped parsley | 3 Tablespoon | |
| Pepper | To Taste | |
| Tomato sauce | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4118 Calories from Fat 2487
% Daily Value*
Total Fat 276 g425.4%
Saturated Fat 96 g480%
Trans Fat 3.9 g
Cholesterol 640 mg213.3%
Sodium 1013.7 mg42.2%
Total Carbohydrates 223 g74.5%
Dietary Fiber 16.3 g65.4%
Sugars 28 g
Protein 190 g379.1%
Vitamin A 101.4% Vitamin C 169.6%
Calcium 20.1% Iron 103.8%
*Based on a 2000 Calorie diet
Directions
Add rigatoni gradually so that water continues to boil.
Cook, stirring occasion- ally, until tender.
Drain in colander; rinse with cold water.
Drain again.
Spread rigatoni out on tray.
Melt shortening in large skillet; add onion and garlic.
Cook over medium heat until golden.
Add ground beef; cook, stirring constantly and breaking up with fork, just until lightly browned.
Pour off excess fat from skillet.
Remove beef mixture from heat; cool slightly.
Blend in eggs, bread crumbs and parsley.
Season to taste with salt and pepper.
Stuff rigatoni with beef mixture.
Arrange stuffed rigatoni in shal- low greased 3-quart casserole.
Pour Tomato Sauce over rigatoni.
Bake in 350-degree oven for 30 min- utes, spooning sauce over top occasionally.
Serve with grated Parmesan cheese if desired.
Chef
