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Baked Stuffed Rigatoni Recipe
|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|
|Tomato sauce||1 Cup (16 tbs)|
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
Add rigatoni gradually so that water continues to boil.
Cook, stirring occasion- ally, until tender.
Drain in colander; rinse with cold water.
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.