Paragemista Makaronia (Stuffed Rigatoni)

Total Time
2hrs
Prep 1 hr
Cook 1 hr

Any macaroni may be used as long as it's short, thick and cylindrical like rigatoni.

Ingredients Nutrition

Directions

  1. In a bowl, mash together the pheta, mizithra, kaseri, walnuts, and cream.
  2. Mix well by kneading, cover and set aside.
  3. Salt and pepper ground beef to taste, and saute in olive oil until meat is dry.
  4. When dry cover well with red wine and set aside.
  5. In a pan, melt butter to sizzling point.
  6. Add tomato paste, oregano and 2 cups water, and simmer until sauce is half thickened.
  7. Add the ground beef to the tomato sauce.
  8. Continue to simmer covered until sauce is thickened.
  9. Cover and set aside (Keep hot).
  10. Put salt, olive oil and water in a pan and bring to a boil.
  11. Add rigatoni; boil 10-15 minutes (must be under-done).
  12. Drain well and spread on a cloth.
  13. Slice open each macaroni and about a tsp of the cheese mixture on it, then roll it like a cigarette.
  14. As the macaronies are stuffed and rolled, carefully place them side by side in a baking pan until pan is filled.
  15. Spread meat sauce over the pasta, and cover all generously with kephalotiri.
  16. Bake at about 350F for 20-30 minutes.
  17. Serve hot.