Crispy Mascarpone Rigatoni

Crispy Mascarpone Rigatoni


  • 1/2 cup (4 ounces) Wisconsin mascarpone cheese
  • 1 1/2 cup (12 ounces) Wisconsin ricotta cheese
  • 1 cup (about 3 ounces) Wisconsin Romano cheese, finely grated
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1/2 teaspoon cocoa powder
  • 3 eggs
  • 2 tablespoons water
  • 1 pound rigatoni pasta, cooked al dente
  • 2 cups fine breadcrumbs
  • Olive oil for frying
  • 2 cups marinara sauce
  • Fresh basil leaves, finely chopped
  • 1/2 pound Wisconsin provolone cheese, shaved


  1. In medium mixing bowl, whisk together the mascarpone, ricotta, Romano, mint and cocoa.
  2. Refrigerate for one hour.
  3. Heat oven to 400 degrees F.
  4. In medium bowl, beat eggs and water together.
  5. Dip rigatoni into egg mixture and roll in breadcrumbs; being sure to coat ends well.
  6. Pour 1/4 inch olive oil in bottom of large saute pan. Heat oil over medium heat.
  7. Fry rigatoni until crisp on each side, about 1 minute. Remove and drain on paper towels.
  8. Pipe refrigerated cheese filling into fried rigatoni and place in baking pan; bake for 5 minutes.
  9. Meanwhile, heat marinara sauce.
  10. Place a dollop of sauce on small plate and place 5 stuffed rigatoni on top at various angles.
  11. Garnish with fresh basil.
  12. Sprinkle with shaved provolone.

Yield: 12 servings (5 pieces per serving)

By Chef Jasper Mirabile, Jr.

Recipe and photo used with permission from: Dairy Farmers of Wisconsin