Baked Stuffed Rigatoni
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm)|
|Ground beef||2 Pound|
|Bread crumbs||1 Cup (16 tbs)|
|Chopped parsley||3 Tablespoon|
|Tomato sauce||1 Cup (16 tbs)|
Add 1 tablespoon salt to 3 quarts rapidly boiling water in large saucepan.
Add rigatoni gradually so that water continues to boil.
Cook, stirring occasion- ally, until tender.
Drain in colander; rinse with cold water.
Spread rigatoni out on tray.
Melt shortening in large skillet; add onion and garlic.
Cook over medium heat until golden.
Add ground beef; cook, stirring constantly and breaking up with fork, just until lightly browned.
Pour off excess fat from skillet.
Remove beef mixture from heat; cool slightly.
Blend in eggs, bread crumbs and parsley.
Season to taste with salt and pepper.
Stuff rigatoni with beef mixture.
Arrange stuffed rigatoni in shal- low greased 3-quart casserole.
Pour Tomato Sauce over rigatoni.
Bake in 350-degree oven for 30 min- utes, spooning sauce over top occasionally.
Serve with grated Parmesan cheese if desired.