Crispy Mascarpone Rigatoni

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 12 servings


  • 1/2 c. mascarpone
  • 1-1/2 cups ricotta cheese
  • 1 c. Romano cheese, finely grated
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1/2 tsp. cocoa powder
  • 3 eggs
  • 2 tablespoons 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 lb. provolone cheese, shaved


  • In medium mixing bowl, whisk together the mascarpone, ricotta, Romano, mint and cocoa. Refrigerate for one hour.
  • Preheat oven to 400&ordm; F. 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 saut&eacute; 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.