Paragemista Makaronia (Stuffed Rigatoni) Recipe

Name: Paragemista Makaronia (Stuffed Rigatoni)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb feta cheese; 12 lb fresh mizithra cheese; 1 cup grated kasseri cheese; ¼ cup walnuts, finely ground; 2 -3 tablespoons heavy cream; 1 lb ground beef; 2 tablespoons olive oil; salt, to taste; pepper, to taste; ¼ cup red wine (NOT sour); 3 tablespoons butter; 1 (6 ounce) can tomato paste; ½ teaspoon oregano; 2 cups water; ½ tablespoon salt; 1 tablespoon olive oil; 3 -4 quarts water; 12 lb rigatoni pasta; grated kefalotiri, to taste

Servings: persons

12 lb feta cheese
12 lb fresh mizithra cheese
1 cup grated kasseri cheese
¼ cup walnuts, finely ground
2 -3 tablespoons heavy cream
1 lb ground beef
2 tablespoons olive oil
salt, to taste
pepper, to taste
¼ cup red wine (NOT sour)
3 tablespoons butter
1 (6 ounce) can tomato paste
½ teaspoon oregano
2 cups water
½ tablespoon salt
1 tablespoon olive oil
3 -4 quarts water
12 lb rigatoni pasta
grated kefalotiri, to taste

1
In a bowl, mash together the pheta, mizithra, kaseri, walnuts, and cream.
2
Mix well by kneading, cover and set aside.
3
Salt and pepper ground beef to taste, and saute in olive oil until meat is dry.
4
When dry cover well with red wine and set aside.
5
In a pan, melt butter to sizzling point.
6
Add tomato paste, oregano and 2 cups water, and simmer until sauce is half thickened.
7
Add the ground beef to the tomato sauce.
8
Continue to simmer covered until sauce is thickened.
9
Cover and set aside (Keep hot).
10
Put salt, olive oil and water in a pan and bring to a boil.
11
Add rigatoni; boil 10-15 minutes (must be under-done).
12
Drain well and spread on a cloth.
13
Slice open each macaroni and about a tsp of the cheese mixture on it, then roll it like a cigarette.
14
As the macaronies are stuffed and rolled, carefully place them side by side in a baking pan until pan is filled.
15
Spread meat sauce over the pasta, and cover all generously with kephalotiri.
16
Bake at about 350F for 20-30 minutes.
17
Serve hot.

16792

kcal

Calories

1000

Fat

1039

Carbs

886

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 lb feta cheese, 12 lb fresh mizithra cheese, 1 cup grated kasseri cheese, ¼ cup walnuts, finely ground, and more.

Yes, Paragemista Makaronia (Stuffed Rigatoni) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paragemista Makaronia (Stuffed Rigatoni)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions