Chef Chuck's Stuffed Pasta

Rigatoni Conchiglie Ripiene

This stuffed pasta recipe, made with rigatoni would be a delicious appetizer or a main meal.  I stuffed these with a mixture of hot Italian sausage, garden fresh zucchini, onions, garlic and parmigiano cheese.  You could make these ahead of time and then bake when company arrives.   

Stuffed Pasta

1/2 pound rigatoni

2 hot Italian sausages

3 tablespoons olive oil

1 zucchini, chopped

1 onion, chopped

2 garlic cloves, chopped

1 tablespoon fresh parsley, chopped 

salt and pepper

tomato sauce

parmigiano cheese

Heat olive oil and saute zucchini and onions with salt and pepper a few minutes.  Add crumbled sausage cook for a minute or two then add garlic and parsley.  Transfer to a food processor and pulse to make stuffing.  Boil in salted water, rigatoni or similar pasta till al dente.  Rinse so you can handle them and stuff using a tiny spoon.  Place sauce in bottom of baking pan lay in stuffed rigatoni top with sauce and grated cheese, cover and bake 350 degrees for 15 minutes.

Ricette by Chef Chuck's Cucina