Shelly's Recipe

CRISPY MASCARPONE RIGATONI

Category: Pasta - Baked

1/2 cup mascarpone
1 1/2 cup ricotta cheese
1 cup Romano cheese, finely grated
2 tbsp fresh mint leaves, finely chopped
1/2 tsp cocoa powder
3 eggs
2 tbsp water
1 lb rigatoni pasta, cooked al dente
2 cups fine breadcrumbs
Olive oil for frying
2 cups marinara sauce
Fresh basil leaves, finely chopped
1/2 pound Provolone Cheese, shaved

In medium mixing bowl, whisk together the mascarpone, ricotta, Romano, mint and cocoa. Refrigerate for one hour.

Preheat oven to 400. In medium bowl, beat eggs and water together. Dip rigatoni in egg mixture and roll in breadcrumbs; being sure to coat ends well.

Pour 1/4 inch olive oil in bottom of large saute pan. Heat oil over medium heat. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.

Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake for 5 minutes.

Meanwhile, heat marinara sauce. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles. Garnish with fresh basil. Sprinkle with shaved Provolone cheese.