Crispy Mascarpone Rigatoni

Crispy Mascarpone Rigatoni

prep time

minutes
cook time

minute
servings
12

Ingredients














Cooking Instructions

1

In medium mixing bowl, whisk together the mascarpone, ricotta, romano, mint and cocoa. Refrigerate for one hour.


2

Heat oven to 400ºF. In medium bowl, beat eggs and water together. Dip rigatoni in egg mixture and roll in bread crumbs; being sure to coat ends well.


3

Pour 1/4 inch olive oil in bottom of large sauté pan. Heat oil over medium heat. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.


4

Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake for 5 minutes. Meanwhile, heat marinara sauce. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles. Garnish with fresh basil. Sprinkle with shaved provolone.


Ingredients














Cooking Instructions

1

In medium mixing bowl, whisk together the mascarpone, ricotta, romano, mint and cocoa. Refrigerate for one hour.


2

Heat oven to 400ºF. In medium bowl, beat eggs and water together. Dip rigatoni in egg mixture and roll in bread crumbs; being sure to coat ends well.


3

Pour 1/4 inch olive oil in bottom of large sauté pan. Heat oil over medium heat. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.


4

Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake for 5 minutes. Meanwhile, heat marinara sauce. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles. Garnish with fresh basil. Sprinkle with shaved provolone.


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