Super Easy Way to Making Yummy Stuffed Rigatoni

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Stuffed Rigatoni

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Here are the ingridients that are required to prepare a heavenly Stuffed Rigatoni:

  1. Use 2 jars of your preferred spaghetti sauce, I use one Tomato Basil and one Arribata for a spicy sauce.
  2. Get 1 pound of rigatoni or 16 oz. you want large tubes you will fill them.
  3. Provide 1 cup of cottage cheese.
  4. Use 1 cup of sour cream.
  5. Prepare 3 cups of mozzarella.
  6. Provide 2 cups of Parmesan aged shredded.
  7. Get 3 of bunches of red pepper flakes.
  8. Provide 2 cloves of garlic.
  9. Use 1 of cooked sweet onion.
  10. Prepare of Parsley flakes.
  11. Provide of Italian seasoning.
  12. Take 1 pound of hamburger optional.
  13. Get 1 of egg.
  14. Use 1 cup of frozen spinach drained.
  15. Use 1 of lemon- zest only.

Ready with the ingridients? Here are the instructions on cooking Stuffed Rigatoni:

  1. Brown hamburger w onion and Italian herbs. This is optional but recommended. You can add garlic if you like..
  2. Bring water to a boil that is salted, place in large rigatoni noodles only cook for 3-4 minutes you want them al dente..
  3. Turn oven on to 375, get a cookie sheet line w parchment paper. Drain noodles, let them cool then place on the cookie sheet..
  4. In a separate bowl add egg, cottage cheese, sour cream, spinach add 1/2 cup of Parmesan. Add red pepper flakes and salt and pepper. Also grate zest from one lemon. Mix together. Put mixture in a large gallon zip lock.. you this like a piping bag, snip off one end..
  5. You are going to take filling and fill each tube, rigatoni w cheese. Set aside..
  6. In your seasoned cast iron pan, add spaghetti sauce all over bottom of pan. Put filled rigatoni’s on this first layer of sauce. Sprinkle w a cup of mozzarella cheese, add more sauce on top. Add hamburger, and more cheese, then sauce then another layer of filled noodles. Repeat so you end w sauce then cheese mixture on top. Use all cheese on top. Add parsley to taste. Spray a piece on tinfoil and bake for 30 minutes or bubbling, I take foil off last 10 minutes..

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