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Stuffed Rigatoni Poppers

featured in Potluck Poppers

These stuffed rigatoni poppers are the perfect appetizer for your next party! Filled with a savory mixture of ground beef, Parmesan, and mozzarella, they're crispy on the outside and cheesy on the inside.

Alix Traeger
Tasty Team
May 04, 2023
88% would make again
Stuffed Rigatoni Poppers

Ingredients

for 10 servings

  • 2 teaspoons salt, divided
  • 16 oz rigatoni (455 g), 1 box
  • 1 tablespoon olive oil
  • 1 lb ground beef (455 g)
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese (100 g)
  • oil, for frying
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, beaten
  • 1 cup bread crumbs (115 g)
  • fresh parsley, for serving
  • shredded parmesan cheese, for serving
  • marinara sauce, warm for serving

Nutrition Info

  • Calories 517
  • Fat 17g
  • Carbs 60g
  • Fiber 2g
  • Sugar 3g
  • Protein 27g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of water to boil over high heat, season with a teaspoon of salt, then add the rigatoni.
  2. Stir and cook until the pasta is al dente, about 5 minutes.
  3. Drain the pasta and transfer to a large bowl. Add the olive oil and stir to coat. Set aside to cool.
  4. In a large bowl, add the ground beef, remaining teaspoon of salt, the pepper, oregano, parsley, onion, garlic, and mozzarella. Stir until combined.
  5. Spoon the beef mixture into a zip top bag, seal the bag, and cut the corner to create a small opening.
  6. Pipe the beef mixture into one side of the rigatoni, then flip and pipe the other side to fill.
  7. Place the filled rigatoni on a baking sheet and freeze for 30 minutes.
  8. Heat the oil in a large pot until it reaches 350°F (180°C).
  9. Place the flour, eggs, and bread crumbs into 3 separate medium bowls.
  10. Take a rigatoni and roll it in the flour to coat, shake off any excess flour. Dip the rigatoni in the egg with a fork. Finally, roll the rigatoni in the bread crumbs until coated. Repeat with the remaining rigatoni.
  11. Fry the rigatoni poppers 4 at a time until golden brown, about 4 minutes.
  12. Drain on a wire rack or over paper towels.
  13. Sprinkle with fresh parsley and Parmesan.
  14. Serve with marinara sauce.
  15. Enjoy!
  16. Love this recipe? Download the Tasty app to save it and discover others like it.

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Stuffed Rigatoni Poppers