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Stuffed Rigatoni Poppers

by Alix Traeger featured in Potluck Poppers

Ingredients

for 10 servings

  • 2 teaspoons
    salt, divided
  • 16 oz
    rigatoni, 1 box (455 g)
  • 1 tablespoon
    olive oil
  • 1 lb
    ground beef (455 g)
  • ½ teaspoon
    pepper
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    dried parsley
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup
    shredded mozzarella cheese (100 g)
  • oil, for frying
  • 1 cup
    all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 1 cup
    bread crumbs (115 g)
  • fresh parsley, for serving
  • shredded parmesan cheese, for serving
  • marinara sauce, warm for serving

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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!
 

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