Ingredients
Scaled 0.5
- 0.25 lb / 114 g Rigatoni macaroni no. 27
- 0.25 lb / 114 g mozzarella cheese sliced thin
- 0.25 c / 25 g Parmesan cheese
- Stuffing
- 1 lb / 454 g combination of ground pork, veal
- beef
- 0.5 med onion, chopped
- 0.5 T / 6 g olive oil
- 4 oz / 113 g tomato sauce
- 0.5 bay leaf
- 0.5 clove garlic, pressed
- 3 mushrooms chopped
- 3 black or green olives, chopped - optional
- 0.75 oz / 21 g raisins - optional
- salt
- pepper
- Sauce
- 0.5 can cream of tomato soup
- 0.5 can cream of mushroom soup
- 0.5 can cream of chicken soup
- 1.5 soup cans of milk
- 0.25 soup can of wine - red or white
- 0.5 c / 45 g cheddar cheese, shredded
- salt
- peppe
Method
Cook and drain pasta.
Stuffing
- Saute onion in olive oil until transparent.
- Add meat and brown.
- Add rest of ingredients and simmer ½ hour.
Sauce
- Mix all ingredients in pot.
- Put over medium heat to near boil.
Prepare
- Take cooled pasta and stuff with cooled meat mixture.
- Place in a shallow baking dish in a single layer.
- Put one slice of mozzarella cheese between each.
- Pour sauce over all.
- Sprinkle with parmesan cheese.
Bake at 325F until inside bubbles (45min - 1 hour).
Broil to brown top before serving.
Servings
10-12
Category
Main
Source
This work is licensed under a Creative Commons License.