Baked Rigatoni With Ham And Feta Recipes

Steps:

• 1. Preheat oven to 375°F.
• 2. Butter 13 x 9 x 2-inch glass baking dish.
• 3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish.
• 4. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend.
• 5. Cover with foil. Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses.
• 6. Cover again. Bake until heated through, about 30 minutes longer.

Steps:

• Set oven to 375 degrees.
• Butter a 13 x 9-inch baking dish.
• Cook the pasta in a large pot of boiling water with 2-3 tablespoons salt until JUST firm-tender; drain and then place in the baking dish.
• In a bowl, mix together ham, tomatoes, drained mushrooms, feta cheese, mozzarella cheese and thyme.
• Pour the cream over and mix to combine.
• Season with salt and pepper.
• Transfer to the baking dish.
• Sprinkle with more Parmesan cheese on top if desired.
• Cover with foil and bake for 15 minutes.
• Remove from the oven and stir the pasta to coat with the cheeses; cover and place bake in oven for about 30 minutes longer.

Steps:

• Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
• Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.

Steps:

• Set oven to 375 degrees.
• Butter a 13 x 9-in baking dish.
• Cook pasta in boiling water until firm-tender; drain.
• In a large mixing bowl, mix together the cooked pasta, ham, tomatoes, 1 cup feta, 1-1/2 cups mozza cheese, thyme, and grated Parmesan cheese.
• Add in the cream; mix to combine, then season with salt and pepper.
• Transfer the mixture to a baking dish. Sprinkle with 1-1/2 cups mozza cheese (can use more).
• Cover with foil; bake 30 minutes.
• Uncover foil, then sprinkle with mozza cheese, return to bake for 10 minutes more.
• Note** if desired, 1 onion chopped, and about 2 tablespoons minced garlic may be sauteed, and added to the mixture.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

Steps:

• Bring a large pot of salted water to a boil over high heat for the pasta.
• Oil a 9x13 pan with olive oil.
• Heat a 3 Tbsp of olive oil in a large skillet over medium-high heat.
• Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
• Turn the heat down to medium.
• Add 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
• Add another 3 Tbsp olive oil to the skillet, then the onion and garlic, and cook for 3 to 4 minutes, until translucent.
• Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
• Add the rigatoni to the boiling pasta water, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
• Preheat the oven to 450°F.
• Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water.
• Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula until combined.
• Dust with the Parmigiano and drizzle with olive oil. Bake for 15 minutes.
• Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Steps:

• Cook rigatoni according to package directions. Drain; set aside. Heat oven to 350°F. Meanwhile, melt butter in 3-quart saucepan; stir in mushrooms and onion. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes). Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). Stir in half & half and broth. Cook, stirring occasionally, until sauce thickens (2 to 4 minutes). Remove from heat. Stir in 1/2 cup Parmesan cheese and all remaining ingredients. Spoon cooked rigatoni into ungreased 2-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 15 minutes or until heated through.

Steps:

• Spray 13x9x2 glass baking dish with nonstick cooking spray.
• Pour cooked, drained pasta into dish.
• Mix in ham, tomatoes, cheeses and thyme.
• Pour half& half over.
• Sprinkle with salt and pepper and toss to blend.
• Make sure you mix the cheeses in well.
• Cover with foil.
• Bake pasta at 375° for 30 minutes.
• Uncover, sprinkle with Parmesan cheese and bake additional 10 minutes.