”..And one pasta with meatless balls”- Stuffed Rigatoni with Meatless Meatballs
What you need:
Rigatoni
Tomato Sauce (I prefer Bertolli or Newman’s Own)
Nate’s Meatless Meatballs (Any flavor will do)
Ricotta (I use part skim)
Fresh Arugala
Garlic Salt
Onion Powder
Pepper
1. Set oven on convection to 400 degrees. Cook pasta according to package. After pasta is cooked al dente, strain and cool with cold water. Set Aside.
2. In a bowl, combine ricotta, garlic salt, onion powder, pepper. Use a scissor to cut the fresh arugala into smal bite-size strips. Use the seasonings to your liking Mix together and thin it out a bit with a little water (make sure it is still firm enough to stuff the rigatoni). Take frozen meatless meatballs and put them into a microwave safe dish and microwave for about a 2 minutes. Cut the meatballs in half.
3. Take a baking pan and spread a little sauce in the bottom, just to coat the bottom of the pan. Take the ricotta mixture and scoop it into a small ziploc bag and then cut off a small corner (use this ziploc bag as if you were to ice a cake). Individually fill the rigatoni. You do not have to fill every single rigatoni. I like to do half filled, half empty..otherwise its just too much cheese. Fill the baking pan with the rigatoni and sauce and meatballs, top with mozzarella cheese.
4. Place pan into the 400 degree convection oven. Bake until the tips of the rigatoni are crispy. Enjoy!
3 years ago