Ingredients Jump to Instructions ↓

  1. 1/2 cup (4 ounces) Wisconsin Crave Brothers Mascarpone

  2. 1 1/2 cup (12 ounces) Wisconsin Ricotta Cheese

  3. 1 cup (about 3 ounces) Wisconsin Romano Cheese, finely grated

  4. 2 tablespoons fresh mint leaves, finely chopped

  5. 1/2 teaspoon cocoa powder

  6. 3 large eggs

  7. 2 tablespoons water

  8. 1 pound large rigatoni pasta, cooked al dente

  9. 2 cups fine bread crumbs Olive oil for frying

  10. 2 cups marinara sauce (homemade or purchased) Fresh basil leaves, finely chopped

  11. 1/2 pound Wisconsin Provolone Cheese, shaved

Instructions Jump to Ingredients ↑

  1. In medium mixing bowl, whisk together the mascarpone, ricotta, Romano, mint and cocoa. Refrigerate for one hour. Preheat oven to 400ºF (205ºC). In medium bowl, beat eggs and water together. Dip rigatoni in egg mixture and roll in bread crumbs; being sure to coat ends well. Pour 1/4 inch olive oil in bottom of large sauté 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.


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