Paragemista Makaronia (Stuffed Rigatoni)
- Ready In:
- 2hrs
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 226.79 g feta cheese
- 226.79 g fresh mizithra cheese
- 236.59 ml grated kasseri cheese
- 59.14 ml walnuts, finely ground
- 29.58-44.37 ml heavy cream
- 453.59 g ground beef
- 29.58 ml olive oil
- salt, to taste
- pepper, to taste
- 59.14 ml red wine (NOT sour)
- 44.37 ml butter
- 170.09 g can tomato paste
- 2.46 ml oregano
- 473.18 ml water
- 7.39 ml salt
- 14.79 ml olive oil
- 2838.0-3784.0 ml water
- 226.79 g rigatoni pasta
- grated kefalotiri, to taste
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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RECIPE SUBMITTED BY
littleturtle
United States