CHEF JEFF — ONE BYTE AT A TIME: Stuffed RigatoniThere’s more to tuna than sandwiches and casseroles as this recipe shows.
By: Herald Staff Report,
There’s more to tuna than sandwiches and casseroles as this recipe shows.
1 tablespoon unsalted butter
¾ pound rigatoni
8 ounces ricotta cheese (1 cup, pushed through a sieve)
1 7-ounce can tuna, drained
1 cup heavy cream
2 cups (about 5 ounces) freshly grated Parmesan
1 tablespoon finely chopped fresh parsley
Coat 13-by-9-by-2 baking dish with 1 tablespoon butter. Bring large pot of salted water to boil. Add rigatoni; boil until half-cooked. Drain, transfer rigatoni to large bowl cold water. Blend ricotta, tuna in food processor until soft, smooth. In medium bowl, mix cream, Parmesan; season with salt, pepper; set aside. Fill pastry bag with ¼-inch-wide conical nozzle; fill rigatoni. Arrange in rows in baking dish. Pour cream mixture over stuffed rigatoni; refrigerate at least 3 hours. Preheat oven to 400 degrees. Remove rigatoni from refrigerator 30 minutes before baking. Bake uncovered until brown, bubbling on top. Serve hot with parsley sprinkled on top.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.