Stuffed Rigatoni Poppers Recipe By Tasty Recipes

STUFFED RIGATONI POPPERS RECIPE BY TASTY

Steps:

• Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
• Stir and cook until the pasta is al dente, about 5 minutes.
• Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
• In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
• Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
• Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
• Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
• Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
• Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
• Drain on a wire rack or over paper towels.
• Sprinkle with fresh parsley and Parmesan.
• Serve with marinara sauce.
• Enjoy!

STUFFED ZUCCHINI RECIPE BY TASTY

Steps:

• In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
• With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
• Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
• Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
• Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
• Serve warm.

EASY TO SERVE CHICKEN PARMESAN POPPERS RECIPE BY TASTY

Steps:

• Drain and dry the pickled cherry peppers, then cut off the tops and use a teaspoon to scoop out the seeds. Place a mozzarella ball inside of each one.
• Make the chicken mixture: In a large bowl, combine the ground chicken, egg, Parmesan, milk, bread crumbs, onion, parsley, garlic powder, pepper, and salt. Mix well.
• Take a golf ball-size amount of the chicken mixture and pat it out flat in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it until completely covered, rolling into a ball. Repeat with the remaining cherry peppers.
• Chill for 20 minutes.
• Preheat the oven to 450°F (230°C).
• Prepare for frying: Add the bread crumbs to a medium bowl with the Parmesan, dried parsley, garlic powder, and salt. Beat the eggs in a separate medium bowl. Add the flour to another medium bowl.
• Toss a chicken meatball in the flour, then coat in the eggs, then roll in the bread crumbs. Repeat with remaining meatballs.
• Heat a large pan with ¼ inch (6 ml) of canola oil over medium-high heat until the oil reaches 400°F (200˚C).
• Working in batches, fry the chicken meatballs for 1-2 minutes on each side, or until light golden brown. Once finished, blot dry with paper towels and transfer to a greased baking sheet.
• Dollop 1 tablespoon of marinara sauce on each ball, then top with a piece of mozzarella cheese.
• Bake for 8 minutes, or until meatballs are cooked through with an internal temperature of 165°F (75˚C).
• Sprinkle with parsley and serve.
• Enjoy!