Ingredients
Scaled 1.5
- 0.75 lb / 341 g Rigatoni macaroni no. 27
- 0.75 lb / 341 g mozzarella cheese sliced thin
- 0.75 c / 75 g Parmesan cheese
- Stuffing
- 3 lb / 1362 g combination of ground pork, veal
- beef
- 1.5 med onion, chopped
- 1.5 T / 18 g olive oil
- 12 oz / 339 g tomato sauce
- 1.5 bay leaf
- 1.5 clove garlic, pressed
- 9 mushrooms chopped
- 9 black or green olives, chopped - optional
- 2.25 oz / 64 g raisins - optional
- salt
- pepper
- Sauce
- 1.5 can cream of tomato soup
- 1.5 can cream of mushroom soup
- 1.5 can cream of chicken soup
- 4.5 soup cans of milk
- 0.75 soup can of wine - red or white
- 1.5 c / 135 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.