Foods: Baked Stuffed Rigatoni

Thursday, June 27th 2013. | Food

This Baked Stuffed Rigatoni full of health food and full of health recipes. Here food recipe is delicious, we goal we will suffer this Baked Stuffed Rigatoni on food full of health recipe blog.

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Are we similar to me?  Do we similar to to crop Pinterest seeking for juicy things to cook and to eat?   Do we pin them and have note of them?   How most of them do we essentially go back and cook?   Or do we only use your pins to enthuse you?  we do a bit of both.  
I glance over and pin . . . afterwards we get desirous and afterwards we cook.  Sometimes only from the pin . . . and infrequently we use the pin as a starting bottom and afterwards run with the ball! 

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A couple of weeks back we was severely intrigued by a recipe we saw on Pinterest for a Skillet Baked Stuffed Rigatoni by Heather Christo, which we can see here.   It was a bit fiddly, yet it looked fabulously delicious, and not all which formidable to do!
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The unequivocally fiddly partial was seasoned reduction the rigatoni.  They aren’t outrageous actually, so we will wish to have certain we do not cook the pasta until it is groundless as we have been starting to have to poke a piping bag in to those.  Things we schooled from this routine . . . room heat cheese is simpler to pipe, and do not scorch the pasta or it will split.

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mmmm . . . small pasta tubes pressed with cheese . . . layered with uninformed basil and slathered with marinara salsa . . . dusted with some-more cheese and afterwards oven baked . . . what’s not to like????  Of course, there can never be sufficient cheese and so we combined a little Dolcelatte to the filling, since . . .  we had it, it indispensable regulating and we adore it!

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I additionally combined a great covering of mozzarella to the top.   Heather didn’t do this, yet once again, we had it to use and we used it!

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Scrummo!   we enjoyed this the other day while the Toddster was enjoying the singular provide of a Steak and Kidney (ugh!!) pie. 

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Coz . . . we have taste, and he doesn’t.   (I jokingly people, we jest!)  Seriously yet this was unequivocally juicy . . . however fiddly.  Think cheese lasagne . . . solely pressed in to eensie peensie  tubes.

Would we go to all which bitch again?  Probably not, yet at slightest we gave it a go!   Much simpler to only covering the things in a plate and bake it.   The finish outcome would substantially ambience the same!  But if we aren’t fearful of a bit of fiddle, by all equates to go for it! 

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*Baked Stuffed Rigatoni*
Serves 4
Printable Recipe  


I am not customarily one for fiddly recipes, yet this looked so great we couldn’t resist.   we was right.  It was delicious!

1/2 bruise of rigatoni pasta

8 ounces ricotta cheese, room temperature

4 ounces soothing goats cheese, room temperature

2 ounces dolcelatte cheese, room temperature

fine sea salt and creatively belligerent black peppers to taste

1 vast glass container of great peculiarity marinara salsa (about 3 cups)

a vast handful of uninformed basil leaves

2 ounces creatively grated Parmesan cheese

a handful of grated mozzarella cheese

Preheat the oven to 180*C/350*F/ gas symbol 4.  Butter a turn baking dish.   Set aside.

Cook your rigatoni until roughly al dente, according to package directions.  You do not wish it utterly al dente.  While the pasta is in progress kick the soothing cheeses together in a play and deteriorate to ambience with salt and pepper.  Place in to a disposable cosmetic fritter bag, clip the finish and pull down all the way, ready for piping.  Drain the rigatoni good and wash in cold water.  Drain again.  

Place half of your marinara salsa in to the bottom of the baking dish.  Top with the basil leaves, renting a couple of for the top.  Fill your rigatoni noodles with the cheese mixture.  (It functions most appropriate if your noodles have been not utterly baked and the cheese is at room temperature.  Then we do not have blow outs and the cheese goes in utterly easily.)  Lay the filled tubes in the plate in a round pattern, one covering at a time.   Once we have filled them all and they have been in the dish.   Pour the superfluous salsa over top, spreading  it out to cover.   Scatter on a couple of ripped basil leaves and the grated Parmesan cheese.  Scatter the Mozarella over tip of all.  Bake for fifteen to twenty minutes, or until the tip is golden and the plate is bubbling.   Serve hot!
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