Baked Stuffed Rigatoni
|Boiling water||3 Quart|
|Vegetable shortening||2 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground beef||2 Pound|
|Eggs||2 , beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped parsley||3 Tablespoon|
|Tomato sauce||1⁄4 Cup (4 tbs)|
Add 1 tablespoon salt to boiling water.
Add rigatoni so that water continues to boil and cook, stirring occasionally, until tender.
Drain in a colander, then rinse with cold water and drain again.
Spread rigatoni out on a tray.
Melt the shortening in large skillet.
Add the onions and garlic and cook over medium heat until golden.
Add the beef and cook, stirring constantly, just until lightly browned.
Remove from heat and cool slightly.
Blend in the eggs, bread crumbs and parsley.
Season with salt to taste and pepper.
Stuff rigatoni with beef mixture.
Arrange the stuffed rigatoni in a shallow 3-quart casserole.
Pour the Tomato Sauce over the rigatoni.
Bake in 350-degree oven for 30 minutes, spooning sauce over top occasionally.