Stuffed Rigatoni With Ricotta Cheese Recipe

Cook the rigatoni according to package directions. Cook rigatoni as per directions on package. Stir together the ricotta parmesan egg 1 teaspoon salt and a few grinds of pepper.

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This glorious stuffed rigatoni recipe is inspired by puglian rigatoni imbottiti where the pasta tubed are stuffed with a heady mix of mortadella provolone mozzarella and ricotta before baking with tomato sauce plus a little extra cheese for good measure.

Stuffed rigatoni with ricotta cheese recipe. Drain then toss with the parmesan cheese in a large bowl. Spread a layer of sauce into bottom or large skillet or medium baking dish. Of the parmesan cheese.

Stand the rigatoni on their ends in the pan until it is completely filled. Fill each rigatoni with ricotta mixture then place on top of sauce in concentric circles in an even layer. Season with a pinch of sea salt and a few grinds of pepper.

In a small bowl beat eggs. Top with 1 2 the ricotta mixture dropped by spoonfuls. Transfer to a baking dish.

Boil rigatoni about 7 8 minutes under cooking it a minute or so from al dente. Beat eggs in a small bowl. Place 1 2 of the cooked rigatoni over sauce.

Stir in ricotta parmesan and parsley. To make the filling. Spread 2 cups pasta sauce to cover bottom of pan.

Lightly oil a 9 springform pan and pack the rigatoni in tightly standing on their ends. Reserve about 1 cup of starchy cooking liquid. Stir in ricotta cheese parmesan cheese and parsley.

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