Paragemista Makaronia (Stuffed Rigatoni)

"Any macaroni may be used as long as it's short, thick and cylindrical like rigatoni."
 
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Ready In:
2hrs
Ingredients:
19
Serves:
6
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ingredients

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directions

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

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