Description
Bacon-Wrapped Stuffed Rigatoni (Shotgun Shells)
Ingredients:
Rigatoni pasta (12 pieces)
Beef mince
(1 lb)
Taco mix
Marinara
(1 cup)
Bacon
(12 slices)
Mozzarella
(1 cup)
Parmesan
(1/2 cup)
Parsley
Instructions:
Slightly cook rigatoni, drain.
Brown beef
, mix in taco seasoning
and 1/2 cup marinara.
Stuff rigatoni with the beef and mozzarella.
Wrap bacon around each and bake with marinara sauce and cheese at 375°F.
Finish with Parmesan and fresh parsley.
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Step-by-Step Guide
Follow these detailed instructions for perfect Shotgun Shells every time.
- Preheat your oven to 375°F (190°C). Bring a pot of salted water to a boil.
- Par-cook the rigatoni for about 6-7 minutes until just pliable but still very firm (al dente). Drain and set aside to cool.
- In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
- Reduce heat to low. Stir in the taco seasoning and 1/2 cup of the marinara sauce. Cook for 2-3 minutes, then remove from heat and let cool slightly.
- Using a small spoon or piping bag, carefully stuff each rigatoni tube with the beef mixture. Follow with a small piece of mozzarella cheese, pushing it into the center.
- Wrap each stuffed rigatoni tightly with one slice of bacon, ensuring the ends overlap slightly to secure it.
- Place the bacon-wrapped shells in a baking dish. Pour the remaining 1/2 cup of marinara sauce around them in the dish.
- Bake for 25-30 minutes, or until the bacon is crispy and cooked through.
- Remove from oven, sprinkle with grated Parmesan cheese, and return to the oven for 3-5 minutes until the cheese melts.
- Garnish with freshly chopped parsley before serving.
Serving Suggestions
These Bacon-Wrapped Stuffed Rigatoni are a hearty appetizer or main dish. For a complete meal, serve them atop a bed of creamy polenta or with a simple side salad dressed with a light vinaigrette to cut through the richness. They also pair wonderfully with garlic bread for dipping into the extra marinara sauce in the baking dish.
How-to Summary
Par-cook rigatoni, stuff with seasoned beef and cheese, wrap in bacon, and bake with marinara until crispy. Finish with Parmesan and parsley.
Frequently Asked Questions
Can I prepare these ahead of time? Yes, you can assemble the stuffed and wrapped shells up to a day in advance. Store them covered in the refrigerator and add a few extra minutes to the baking time when ready to cook.
Can I use a different type of pasta? Rigatoni’s large tubes are essential for holding the filling. Penne or manicotti shells could work as alternatives, but the shape and cooking time may vary.
How do I prevent the bacon from unraveling? Ensure the bacon slice is wrapped tightly with the seam side down in the baking dish. You can also secure it with a toothpick, but remember to remove it before serving.
Can I use a different meat? Absolutely. Ground Italian sausage, turkey, or a plant-based meat alternative would all be delicious substitutes for the ground beef.
My bacon isn’t getting crispy. What should I do? If the bacon is still limp after baking, place the shells under the broiler for 1-2 minutes, watching closely to prevent burning.
Common Mistakes to Avoid
- Overcooking the pasta initially: If the rigatoni is too soft before stuffing, it can tear or become mushy during baking.
- Overstuffing the shells: This can cause the filling to burst out during baking. Fill them just to the brim.
- Using thick-cut bacon: Standard or thin-cut bacon works best to ensure it crisps up fully in the oven without overcooking the pasta.
- Skipping the parmesan finish: The final bake with Parmesan adds a crucial layer of flavor and texture.
Conclusion
Bacon-Wrapped Stuffed Rigatoni, or “Shotgun Shells,” are the ultimate crowd-pleasing dish that combines beloved flavors into a fun, handheld format. With a crispy bacon exterior and a savory, cheesy core, they are surprisingly simple to master. By following this enhanced guide and avoiding common pitfalls, you can create an impressive appetizer or main course that’s guaranteed to be a hit at any gathering.