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SKU 1019 Category

Pennoni Rigati (500g)

3.75

Availability: 18 in stock

Product Description

A tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. A larger version of penne. It is wider in diameter than penne but approximately the same length.

Cooking time: 10-11 min

Stuffed Pennoni Rigati with Sausage Sauce

Ingredients
For the Sauce
2 Cans Whole Peeled Tomatoes
400g Sausage
1 Onion, diced
3 Cloves Garlic, minced
2 Tbsp olive oil
1 Tsp Salt
1 Tsp Pepper
4 Basil Leaves

For the Pasta
500g Benedetto Cavalieri Pennoni Rigati
800g Ricotta
450g Mozzarella, diced small
1/4 Cup Parsley, chopped
1/4 Cup Parmesan Cheese
1 Egg
1 Tsp Salt
1/2 tsp Pepper
1 Ziploc bag

Instructions
Heat a large pan over medium heat, add ground sausage and cook for about 10 minutes until all browned.
Once sausage is done, place in a medium sized pot.
With the heat still on add the oil to the pan along with the garlic and onion. Cook for about 10 minutes, stirring often.
While that’s cooking put the two cans of tomatoes in the blender, add the garlic and onion and blend until smooth.
Pour into the pot with the sausage, add salt, pepper, and basil leaves.
Cover and cook on medium low heat for 30 minutes, stirring often.
Remove cover and cook for another 30 minutes. Adding salt and pepper to taste.
While the sauce is cooking, boil a large pot of water. Add the pasta and cook for 7 minutes. (You don’t want to cook pasta as long as it says on the bag because it will come out too soft when baking.)
Drain the pasta in a large colander and lay them out on a large baking sheet. Let them cool.
Preheat oven to 350 degrees.
While the pasta is cooling, in a large bowl combine: Ricotta, mozzarella, parmesan cheese, parsley, egg, salt, and pepper. (Reserve 1/2 cup mozzarella for topping.)
When the pasta is cool enough to handle, put as much of the cheese mixture as you can into the Ziploc and seal.
Cut a half inch off the corner of the Ziploc and use it like a piping bag. Point the hole of the Ziploc as far into the pasta as you can and squeeze until just a little of the cheese sticks out of the end of the pasta.
Squeeze some into the other side if it doesn’t reach all the way. Do this for every pasta shell until you run out of cheese mixture.
Line them up on a baking sheet. Pour sauce over the top of the shells (about 1 cup). Sprinkle the leftover mozzarella all over the pasta and a little more sauce on top of that.
Bake for 30-40 minutes until mozzarella is completely melted.

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