BAKED RIGATONI
Make and share this Baked Rigatoni recipe from Food.com.
Provided by Jimijoe 43
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook rigatoni.
- Drain.
- Brown ground beef.
- Drain grease.
- Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
- cheese and ricotta cheese together with rigatoni noodles.
- Pat mixture in a 13" x 9" pan.
- Sprinkle with remaining 1/2 cup of mozzarella cheese.
- Sprinkle some grated parmesan cheese on top.
- Cover with foil.
- Bake at 375 degrees for 30 minutes.
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
CRISPY BAKED GAU
This is a baked version of the Chinese Gau, a dessert that is usually steamed and served for Chinese New Years.
Provided by Ben S.
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8x12 inch pan with aluminum foil, going up the sides.
- Sift the rice flour, brown sugar, white sugar, and baking soda into a large bowl. Make a well in the center and pour in the coconut milk, milk, and vanilla extract. Stir together until smooth. Pour the batter into the prepared pan, and sprinkle sesame seeds over the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in pan for 30 minutes, then remove the foil and place on a cutting board top side up. Cut into 1 inch squares.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 20.5 g, Cholesterol 0.8 mg, Fat 2.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 34.1 mg, Sugar 12.6 g
BAKED RIGATONI
This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.
- Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.
- In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.
- In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.
- To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.
BAKED FALAFEL
These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
- Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.
Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium
BAKED OATMEAL
A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.
Provided by Heidi Swanson
Categories Berry Fruit Nut Breakfast Brunch Bake Fourth of July Vegetarian Blueberry Tree Nut Walnut Oat Summer Party Potluck Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6 generously, or 12 as part of a larger brunch spread
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.
- In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
- In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
- Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
- Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.
BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES
This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.
Provided by Kendra Vaculin
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
- Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
- Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
- Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.
SIMPLE BAKED RIGATONI
Consider this your master recipe for baked rigatoni, one of the ultimate Italian-American comfort foods. Start by making your own marinara sauce using whole canned tomatoes, tomato paste, onion, and herbs. Mix it with cooked pasta, ricotta and mozzarella cheese, and bake until bubbling. It's a warm and hearty treat that the whole family will love.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Heat oil in a large saucepan over medium heat until hot. Add onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in garlic; cook 1 minute. Stir in tomato paste; cook 2 minutes. Stir in tomatoes, oregano, and red-pepper flakes. Season with salt and pepper. Reduce heat; simmer, stirring occasionally, until slightly reduced, about 15 minutes.
- Bring a large pot of water to a boil; add 1 tablespoon salt. Add rigatoni; cook until just al dente. Drain; rinse under cold water. Stir together ricotta and half of mozzarella in a bowl. Season with salt and pepper. Spread 1 cup tomato sauce on bottom of a 9-by-13-inch baking dish. Add half of rigatoni; spread into an even layer. Top with 1 cup sauce and the ricotta mixture, spreading with a rubber spatula to cover. Top with remaining rigatoni and 1 1/2 cups sauce. Sprinkle remaining mozzarella on top to cover. Bake until sauce is bubbling and cheese has melted, 35 to 40 minutes.
More about "bakedrigaboney recipes"
100 BAKING RECIPES WE SNUCK FROM GRANDMA’S RECIPE …
From tasteofhome.com
TOP DOG TIPS - DOG FOOD RECIPES, CARE TIPS & BEST …
From topdogtips.com
BAKED RIGATONI WITH BEEF - BAKER BY NATURE
From bakerbynature.com
OUR BEST GLUTEN-FREE BAKING RECIPES - FOOD COM
From foodnetwork.com
Author By
LOADED BAKED RIGATONI RECIPE WITH BEEF | THE …
From themediterraneandish.com
4.8/5 (37)Category DinnerCuisine Italian, MediterraneanCalories 293 per serving
FOOD AND SUPPLIES DEPARTMENT,GOVERMENT OF WEST BENGAL
From food.wb.gov.in
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
BAKED RIGABONEY RECIPE - WEBETUTORIAL
From webetutorial.com
INSTRUCTIONS TO MAKE BAKED NIAN GAO RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKED RIGABONEY - LUNCH RECIPES
From fooddiez.com
30 HEALTHY BAKED GOODS TO MAKE AT HOME - EAT THIS NOT THAT
From eatthis.com
BAKED RIGABONEY RECIPE - FOOD.COM
From food.com
‘WORSE THAN HALF-BAKED’: JOHNSON’S FOOD STRATEGY FAILS TO TACKLE …
From theguardian.com
BAKED RIGATONI - THE SEASONED MOM
From theseasonedmom.com
BAKED RIGABONEY RECIPE - TEXTCOOK
From textcook.com
BAKED EGGPLANT (EASY CRISPY OVEN-BAKED VERSION) | KITCHN
From thekitchn.com
CHEESY BAKED SPAGHETTI RECIPE WITH GROUND BEEF - MIDWEST FOODIE
From midwestfoodieblog.com
20 BEST BAKED PASTA RECIPES TO MAKE NOW | FOOD & WINE
From foodandwine.com
BAKED RIGABONEY - MARTHA STEWART RECIPES. MY DAUGHTER IS 26 BUT …
From pinterest.com
EASY FALL OFF THE BONE OVEN-BAKED RIBS - INSPIRED TASTE
From inspiredtaste.net
VET-APPROVED HOMEMADE DOG FOOD RECIPES - THE …
From thesprucepets.com
EASY BAKED FALAFEL - EATING BIRD FOOD
From eatingbirdfood.com
CHEESY BAKED RIGATONI - MAMA LOVES FOOD
From mamalovesfood.com
ROASTED VEGETABLE BAKED PENNE (OR ZITI) - BUDGET BYTES
From budgetbytes.com
VEGGIE LOVER'S BAKED RIGATONI - BUILD YOUR BITE
From buildyourbite.com
SHORTCUT BAKED RIGATONI WITH MEATBALLS RECIPE - FOOD & WINE
From foodandwine.com
66 EASY BAKED DINNERS TO MAKE TONIGHT - TASTE OF HOME
From tasteofhome.com
VEGETABLE AU GRATIN - CREAMY BAKED VEGETABLES - MY FOOD STORY
From myfoodstory.com
DOG - OVEN-BAKED TRADITION
From ovenbakedtradition.com
HOW TO MAKE CHEESY BAKED RIGATONI WITH BEEF | KITCHN
From thekitchn.com
BAKED RIGABONEY - MEALPLANNERPRO.COM
From mealplannerpro.com
SOUTHERN BAKED SPAGHETTI - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
EASY SHEET PAN EGGS WITH VEGETABLES (+ VIDEO) - THE …
From themediterraneandish.com
BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY BAKED OATMEAL + 22 RECIPES - EATING BIRD FOOD
From eatingbirdfood.com
MORNING GLORY BAKED OATMEAL RECIPE | BON APPéTIT
From bonappetit.com
BAKED RIGABONEY WITH JOHN RECIPE - COOKEATSHARE
From cookeatshare.com
20 MINUTE BAKED RAVIOLI CASSEROLE - MIDWEST FOODIE
From midwestfoodieblog.com
You'll also love
Related Search