Stuffed Rigatoni

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#46506

serves/makes:

ready in:
1-2 hrs

3 reviews
1 comment

ingredients

1 package rigatoni pasta, cooked

Sauce
1/2 cup minced onion
1 tablespoon olive oil
1 cup tomato sauce
1 cup water (more if needed)
1 cup ketchup
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 bay leaf
1 teaspoon whole leaf oregano

Stuffing
1 pound sausage
3/4 cup dry bread crumbs
1/2 cup milk
1/2 cup grated Parmesan cheese
1 egg

directions

Cooked rigatoni should be quite firm; cook less time than macaroni. Saute onion in olive oil until almost transparent. Add other sauce ingredients; simmer for 30 minutes; remove bay leaf.

Stuff each rigatoni with sausage mixture, using tweezers or toothpicks. Add to casserole dish; pour sauce over rigatoni and bake 30-40 minutes at 350 degrees F.

cook's notes

This recipe is ridiculously tedious but incredibly delicious. Try using manicotti pasta instead if you want the same flavor with less work.

added by

iheartwine

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

gkingbing REVIEW:
August 13, 2022

Thanks for the great recipe. I made it with some modifications..I used a jerky shooter (amazon) to stuff the pasta which makes the process easier but it still takes a while to get a whole box of par cooked pasta stuffed. Although it is now in the oven at 350, I am still unsure if 40 minutes is long enough to safely cook the sausage....trial and error I guess.
Guest Foodie March 17, 2020

Never Ketchup - the filling is good - the sauce should be made with a more traditional Italian recipe - or even a jar of sauce.
Sandy REVIEW:
July 7, 2013

I love a good challenge! I used a pastry bag fitted with a tip that would allow the stuffing to flow out but still fit into the small rigatoni. It was indeed tedious but I have to admit it ended up being pretty impressive. I can't imagine stuffing the rigatoni with a tweezers, however. The sauce is simple so you can add to that if needed.
Johnnyg REVIEW:
January 24, 2008

Very Good! Lots of flavour, I used mild italian sausages and I would recommend adding garlic to the sauce, and I may add mushrooms next time!

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