Italian Stuffed Rigatoni
Italian Stuffed Rigatoni is an impressive dinner. Made with 1 c. chopped onion, 3 tbsp. olive oil, 2 (6 oz.) cans tomato paste, 1 (1 lb. 13 oz.) can plum tomatoes and 4 c. water, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Saute onion in hot oil until soft; add tomato paste, tomatoes and water; stir well.
Add seasonings, cover and simmer 1 hour, stirring occasionally.
While sauce is cooking, cook rigatoni in 5-quarts of salted water for 10 minutes.
Drain; rinse with cold water; drain well.
Remove casing from sausage; break up meat and brown well.
Add bread crumbs, milk and egg; mix well.
Stuff each rigatoni with filling.
Layer sauce and rigatoni into large casserole dish.
Sprinkle with cheese.
Bake in moderate oven (350Β°) for 35 to 45 minutes.
Serve at once.
π· Perfect Pairings
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