Rigatoni Pie!? We Test The Viral Recipe #DoesThisWork
You guys have seen this recipe on the internet. It's that recipe where all of the rigatoni pasta are standing up straight and you make it in a springform pan. Not only has “Rigatoni Pie” been filling up social media feeds for a while, but it also tugs at the heartstrings of culinary producer Jeanette's Italian-American food lovin' heart. She loves baked ziti and has literally turned into an Italian grandma who has a basement filled with tomato sauce cans that were on sale. So she is probably the PERFECT person to give this one a test.
For more, follow the hashtag #RachaelRayShow , #DoesThisWork and #JeanetteDoesThisWork
More from Donal Skehan:
Recipe:
INGREDIENTS
¼ cup olive oil, divided
1 medium yellow onion, chopped
3 cloves garlic, chopped
½ pound ground beef
½ pound ground pork
Salt and pepper, to taste
½ cup red wine
One 28-ounce can crushed tomatoes
4 to 5 large basil leaves
1½ pounds rigatoni pasta
½ cup grated Parmigiano-Reggiano
One 16-ounce container ricotta
1 egg
2 cups mozzarella, shredded
Does This Work!?—hosted by senior culinary producer Jeanette Donnarumma—delves into the great big world of trendy, viral recipes that may or may not work. Don't miss a minute of her delicious hits and messy misses by subscribing here.
Magical Manicotti
Homemade Manicotti Shells filled with Italian Sausage and three cheeses - what's magic? You'll see!
Cannelloni with Meat Filling in the Oven
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Cannelloni with Meat Filling in the Oven
Ingredients:
* 800 ml milk
* 40 g butter
* 50 g all-purpose flour
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp paprika
* 150 g cannelloni pasta
* 600 g ground meat (beef preferred)
* 1/2 onion, finely chopped
* 1 clove garlic, minced
* 300 g tomato sauce
* 100 g grated hard cheese
* Dry spices (to taste)
* Salt (to taste)
* 1 pack of mozzarella cheese (optional)
Instructions:
* Choose any type of ground meat, preferably beef, for a more Italian flavor. If you don't have tomato sauce, you can use tomatoes in their own juice or tomato paste. Select your preferred spices and any type of hard cheese.
* Peel and finely chop the onion and garlic. Sauté them over low heat in vegetable oil until translucent. Add the ground meat and break up any large chunks with a wooden spoon. Cook the meat for about 5-7 minutes until it changes color.
* Add the tomato sauce or tomatoes in their own juice to the meat mixture. Season with salt, black pepper, and dry spices according to your taste. Stir and simmer the meat sauce over medium heat until the liquid evaporates, about 5-10 minutes depending on the consistency of the tomato sauce. Allow the meat mixture to cool.
* Meanwhile, prepare the béchamel sauce. In a saucepan with a thick bottom, melt the butter over low heat. Add the flour and cook, stirring constantly, for a few minutes. Warm the milk and gradually pour it into the flour mixture, whisking constantly. Increase the heat to medium and bring the sauce to a boil. Season with salt and nutmeg. Cook the sauce, stirring constantly, for 3-5 minutes until slightly thickened. Let the sauce cool.
* Start stuffing the cannelloni with the cooled meat mixture. Fill the pasta shells so that they are completely filled with the filling, being careful not to break them. It's convenient to start stuffing the cannelloni by placing them vertically on a plate. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
* Carefully select a baking dish that will accommodate the cannelloni in a single layer, tightly packed. Pour the béchamel sauce into the baking dish, covering the bottom completely. Arrange the stuffed cannelloni in a single layer.
* If necessary, you can place the cannelloni in the dish in a random pattern, but make sure they are in a single layer and fully covered with sauce.
* Pour the remaining béchamel sauce over the cannelloni. If the pasta is not fully covered with sauce, it may dry out in the oven and lose its flavor. Sprinkle the top with grated cheese and mozzarella, if desired. Place the dish in the preheated oven and bake for 30-35 minutes until golden brown.
* Remove the baked cannelloni with meat from the oven and let them cool slightly.
Enjoy your meal and have a great time! ❤️
Manicotti & Cannelloni - Lidia's Italian Table (S1E14)
Lidia cooks her mother Erminia’s and daughter and daughter Tanya’s favorite“Italian-American” recipes: Bubbly hot, cheese-filled Manicotti and aromatic savory Spinach-Meat Cannelloni, served right from the oven in a sizzling old-style baking dish. On the side, Lidia’s Italian “tri-colore” salad: Arugula, Tomato, Mozzarella.
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How to Make Cheesy Veggie Manicotti
David's Recipes - Need a recipe to incorporate those summer vegetables? Try David Venable’s Cheesy Veggie Manicotti. This classic Italian dish is sure to be a favorite at your dinner table. For more of David’s recipes:
Manicotti is a great company’s coming dish. This meatless recipe uses all the ingredients from your summer garden and can be easily frozen for later. If you add some additional veggies to your manicotti it will only enhance the flavor but keep your eye on them as they roast and adjust the time according as some veggies won’t need the entire 20 minutes while others can take up to an hour. For a real after dinner treat try my homemade cannoli cups for desert and pair them with a hot cup of coffee.
Cheesy Veggie Manicotti
Ingredients:
1 cup medium-diced red pepper
1-1/2 cups medium-diced red onion
2 cups medium-diced zucchini
2 cups medium-diced yellow squash
2 cups medium peeled eggplant
2 cloves garlic, thinly sliced
3 Tbsp olive oil
2-1/2 tsp salt, divided
1-1/4 tsp black pepper, divided
1-1/2 tsp Italian seasoning
1/2 cup Ricotta
1 egg, slightly beaten
2 Tbsp Parmesan cheese
2 cups shredded Mozzarella
1/4 cup diced sun-dried tomatoes
1-1/2 cups marinara
1/2 cup heavy cream
6 10x6 inch fresh lasagna pasta sheets, cut in half widthwise
Preparation:
Preheat the oven to 425°F.
Add the peppers, onions, zucchini, squash, eggplant, garlic, olive oil, 1-1/2 tsp salt, 3/4 tsp black pepper, and Italian seasoning in a medium-sized bowl. Toss until the oil and seasonings have been evenly distributed. Place the vegetables on a baking sheet and roast for 25 minutes.
Meanwhile, make the filling and sauce. Combine the Ricotta, egg, Parmesan cheese, Mozzarella, sun-dried tomatoes, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. In another bowl, combine the marinara and heavy cream.
When vegetables have finished roasting, reduce the oven temperature to 375°F. Let the vegetables cool and then fold them into the cheese filling.
Place half of the sauce in a 13 x 9 baking dish. Place 1 pasta sheet on a flat work surface. Take about 1/3 cup of the filling and spread it lengthwise along the center of the pasta. Roll the noodle into a cylinder and place it in the baking dish seam-side-down. Repeat with remaining pasta sheets and filling.
Pour the remaining sauce over the manicotti and cover the baker with foil. Bake for 40 minutes and then remove the foil. Bake for an additional 10 minutes.