Stuffed Rigatoni Poppers

Name: Stuffed Rigatoni Poppers
Yield: 10
Ingredients: 2 teaspoons salt, divided; 16 oz rigatoni, 1 box; 1 tablespoon olive oil; 1 lb ground beef; 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; oil, for frying; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup bread crumbs; fresh parsley, for serving; shredded parmesan cheese, for serving; marinara sauce, warm for serving

Recipe by Alix Traeger from tasty.co

Snacks

Ingredients

10 servings

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2 teaspoons salt, divided
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16 oz rigatoni, 1 box
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1 tablespoon olive oil
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1 lb ground beef
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½ teaspoon pepper
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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½ medium yellow onion, diced
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2 cloves garlic, minced

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1 cup shredded mozzarella cheese
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oil, for frying
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1 cup all-purpose flour
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2 large eggs, beaten
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1 cup bread crumbs
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fresh parsley, for serving
•

shredded parmesan cheese, for serving
•

marinara sauce, warm for serving

Instructions

Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
Stir and cook until the pasta is al dente, about 5 minutes.
Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
Heat the oil in a large pot until it reaches 350°F (180°C).
Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
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.
Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
Drain on a wire rack or over paper towels.
Sprinkle with fresh parsley and Parmesan.
Serve with marinara sauce.
Enjoy!