Cheese Stuffed Rigatoni Chips Recipes

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FIVE-CHEESE RIGATONI



Five-Cheese Rigatoni image

Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. -Shirley Foltz, Dexter, Kansas

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 11

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese, divided

Steps:

  • Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 362 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 586mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

RIGATONI STUFFED WITH CHICKEN AND FENNEL



Rigatoni Stuffed with Chicken and Fennel image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 pound rigatoni
3/4 pound ground chicken, white meat only
2 tablespoons fennel seeds, roughly chopped
1 small egg white
1 cup heavy cream, cold
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 dashes of hot sauce
1 teaspoon olive oil
2 cups heavy cream
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons chopped fresh chives for garnish

Steps:

  • Cook rigatoni in a large pot of rapidly boiling salted water until al dente, about 8 minutes. Drain well in a colander, shaking vigorously. Cool on an oiled cookie sheet or clean countertop until nearly dry and toss with 1 tablespoon olive oil to coat. Reserve.
  • Puree chicken, fennel, and egg white in a food processor until smooth, about 2 minutes. Transfer to a bowl nested inside a larger bowl half-filled with iced water. Stir until evenly chilled.
  • Add cream, a 1/4 cup at a time, stirring vigorously with a wooden spoon after each addition, until all is added. Stir in salt, pepper, and hot sauce. (At this stage, the stuffing can be stored in refrigerator up to 24 hours.)
  • To stuff rigatoni, fill a pastry bag fitted with a #4 plain tip with chicken mixture and stuff rigatoni from both ends. Reserve.
  • Preheat oven to 400 degrees F.
  • To make sauce, combine cream, Parmesan cheese, salt, and pepper in a medium ovenproof skillet. Bring to a boil. Add stuffed rigatoni, return to a boil, then transfer to oven. Bake until sauce is thick and bubbly, and rigatoni is cooked through, about 10 minutes.
  • Spoon into serving bowls or plates, sprinkle with chives, and serve hot.

STUFFED RIGATONI POPPERS RECIPE BY TASTY



Stuffed Rigatoni Poppers Recipe by Tasty image

Here's what you need: salt, rigatoni, olive oil, ground beef, pepper, dried oregano, dried parsley, medium yellow onion, garlic, shredded mozzarella cheese, oil, all-purpose flour, large eggs, bread crumbs, fresh parsley, shredded parmesan cheese, marinara sauce

Provided by Alix Traeger

Categories     Appetizers

Yield 10 servings

Number Of Ingredients 17

2 teaspoons salt, divided
16 oz rigatoni, 1 box
1 tablespoon olive oil
1 lb ground beef
½ teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
½ medium yellow onion, diced
2 cloves garlic, minced
1 cup shredded mozzarella cheese
oil, for frying
1 cup all-purpose flour
2 large eggs, beaten
1 cup bread crumbs
fresh parsley, for serving
shredded parmesan cheese, for serving
marinara sauce, warm for serving

Steps:

  • Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
  • Stir and cook until the pasta is al dente, about 5 minutes.
  • Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
  • In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
  • Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
  • Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
  • Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
  • Heat the oil in a large pot until it reaches 350°F (180°C).
  • Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
  • Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
  • Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
  • Drain on a wire rack or over paper towels.
  • Sprinkle with fresh parsley and Parmesan.
  • Serve with marinara sauce.
  • Enjoy!

Nutrition Facts : Calories 517 calories, Carbohydrate 60 grams, Fat 17 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams

SAUSAGE STUFFED RIGATONI



Sausage Stuffed Rigatoni image

Make and share this Sausage Stuffed Rigatoni recipe from Food.com.

Provided by Recipe Junkie

Categories     Pork

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 16

1 large onion, finely chopped
3 tablespoons olive oil
2 (6 ounce) cans tomato paste
1 (28 ounce) can Italian tomatoes
4 cups water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 bay leaf
2 lbs ground hot Italian sausage
3/4 cup Italian seasoned breadcrumbs
1/3 cup milk
2 eggs
1 (16 ounce) package rigatoni pasta, cooked 5 minutes, then drained
grated parmesan cheese

Steps:

  • Saute onion in olive oil.
  • Pour onions, tomato paste, tomatoes, water, and seasonings into a 3 quart saucepan.
  • Stir well.
  • Cover and simmer for 1 hour.
  • Remove bay leaf.
  • Brown sausage and add bread crumbs.
  • Mix milk and eggs together and add to meat mixture.
  • Mix well.
  • Cool.
  • Stuff each rigatoni with meat mixture.
  • Place a layer of rigatoni in 4 quart casserole.
  • Pour some of the tomato sauce over noodles and sprinkle with cheese.
  • Repeat layers.
  • Bake at 350 for 1 hour.

BUFFALO RIGATONI PASTA CHIPS RECIPE BY TASTY



Buffalo Rigatoni Pasta Chips Recipe by Tasty image

Fulfill all of your snack cravings with these spicy, crunchy air-fried pasta chips! Tangy buffalo sauce pairs with cayenne pepper for a spicy bite, all wrapped in a fun rigatoni shape!

Provided by Aleya Zenieris

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 9

½ teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon onion powder
¼ teaspoon garlic powder
¾ teaspoon kosher salt
1 ½ cups dried rigatoni, cooked according to package instructions and drained, still warm
1 tablespoon buffalo sauce
1 ½ tablespoons unsalted butter, melted
ranch dressing, for serving

Steps:

  • In a small bowl, stir together the cayenne, paprika, onion powder, garlic powder, and salt until well combined.
  • In a medium bowl, toss the warm rigatoni with the buffalo sauce, butter, and half of the spice mixture until evenly coated.
  • Preheat the air fryer to 390˚F (200°C) for 5 minutes.
  • Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
  • In the same medium bowl, toss the pasta chips with the remaining spice mixture until well coated. Let the pasta cool slightly before serving, about 5 minutes. The pasta will continue to crisp as it cools.
  • Serve the pasta chips with ranch dressing for dipping.
  • Enjoy!

Nutrition Facts : Calories 186 calories, Carbohydrate 31 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram

CHEESE-STUFFED RIGATONI "CHIPS"



Cheese-Stuffed Rigatoni

Saw this one on Nadia G's. They turn out really cute, but they are time consuming to make, and make sure you cook the pasta until it is a golden brown or they aren't crispy. I also found this recipe for the filling to be a little bland, so feel free to dress it up however you want! I served mine with alfredo and marinara sauces for dipping. Could be a good one, with a bit of fine tuning!

Provided by Jenni Loves Ryry

Categories     Cheese

Time 1h

Yield 8 ounces, 8-10 serving(s)

Number Of Ingredients 9

8 ounces rigatoni pasta
sea salt
oil (for frying)
3 garlic cloves, smashed and finely minced
1 tablespoon olive oil
3/4 cup ricotta cheese
1/4 cup mascarpone cheese
oregano
fresh ground pepper

Steps:

  • Blend cheeses, olive oil, herbs and garlic. cover and refrigerate.
  • Par-boil pasta for 1/2 of recommended cooking time on package and drain.
  • Fry pasta until golden and crispy and drain.
  • Fill pastry bag with cheese mixture and pipe into noodles.
  • Sprinkle sea salt on "chips" to taste.

Nutrition Facts : Calories 166.2, Fat 6, SaturatedFat 2.5, Cholesterol 35.7, Sodium 25.6, Carbohydrate 21.4, Fiber 1, Sugar 0.6, Protein 6.7

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