|Rigatoni noodles||1⁄2 Pound|
|Parmesan cheese||1 Tablespoon, grated|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Minced steak||1 1⁄2 Pound|
|Oil||2 Cup (32 tbs) (For Frying)|
|Onion||1 , chopped|
|Canned drained peeled tomato||14 Ounce, drained (1 Can)|
|Juice||1⁄2 Pint (From Can)|
Cook rigatoni in boiling salted water until just softened (about 5 minutes); drain and, for this dish, rinse under cold water because they must be cool enough to handle immediately.
Filling Heat oil, brown onions and garlic lightly.
Combine with all remaining ingredients.
Using small teaspoon, stuff rigatoni with filling mixture.
Arrange stuffed rigatoni in casserole, spoon sauce over.
Top with sprinkling of grated Parmesan cheese.
Bake in moderate oven, Mark 4, 350°F., 30 minutes.
Sauce Heat a little oil in saucepan, add onion and garlic; saute until onion is transparent.
Add all remaining ingredients (crush tomatoes well), simmer uncovered until sauce has thickened.
Serving size: Complete recipe
Calories 7002 Calories from Fat 5124
% Daily Value*
Total Fat 578 g888.7%
Saturated Fat 102.9 g514.7%
Trans Fat 5.1 g
Cholesterol 643.6 mg214.5%
Sodium 2297.2 mg95.7%
Total Carbohydrates 293 g97.8%
Dietary Fiber 25.7 g102.8%
Sugars 40.5 g
Protein 191 g381.4%
Vitamin A 87.4% Vitamin C 6515.3%
Calcium 68.5% Iron 163.9%
*Based on a 2000 Calorie diet