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.
BAKED RIGATONI WITH BECHAMEL SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
- In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
- Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
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
You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.
Nutrition Facts : Calories 356 calories, Fat 12g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 835mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
MEATY RIGATONI BAKE
Here's a super-easy Italian entree you may just fall in love with. "I created this dish from ingredients I had on hand," says Mary Jo Grossman of Cloquet, Minnesota. "My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 414 calories, Fat 23g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1385mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.
RIGATONI WITH MEAT SAUCE
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Pasta Meat Tomato Soy Free Peanut Free Tree Nut Free Garlic Beef Ground Beef Red Wine Wine One-Pot Meal
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
- Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
- Serve the rigatoni topped with the Romano and basil.
BAKED RIGATONI & SAUSAGE
To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.
Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.
ITALIAN SAUSAGE RIGATONI BAKE
This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
BAKED RIGATONI WITH MEAT SAUCE
This is a quick and easy recipe that is perfect for a crowd, as it doubles and triples easily. It is comfort food at its best. Even picky eaters will come back for seconds!!! From the book Pasta by Food & Wine. COOKING TIME INCLUDES 70 MINUTES OF SIMMER & BAKE TIME!
Provided by Jostlori
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium frying pan, heat the oil and butter over low heat. Add the onion, carrot, celery, garlic, parsley and basil and cook until very soft, about 20 minutes.
- Raise the heat to moderate, add the ground beef, fennel seed, salt and pepper and cook, stirring, until the meat is no longer pink, about 5 minutes.
- Add the wine and cook until almost evaporated, about 5 minutes.
- Add the tomatoes with their juice and simmer, covered, for 30 minutes.
- Stir in the parmesan.
- Heat the oven to 350F.
- In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain.
- Lightly oil a 3 quart oval baking dish. Toss the pasta with the meat sauce and put half of it in the baking dish. Top with half the mozzarella. Repeat with remaining pasta and mozzarella.
- Bake until the pasta is piping hot, about 20 minutes.
BAKED RIGATONI WITH MEAT SAUCE
This is a favorite in my kitchen. It's a perfect Sunday meal. This sauce isn't your typical tomato saucy meat rigatoni. Please enjoy,it's special enough for Christmas eve dinner too!
Provided by Melba Sundevil
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In large pan heat oil& butter over low heat.
- Add onion, carrot, celery, garlic, parsley, basil and cook until very soft, about 20 minutes.
- Raise heat to moderate, add ground beef, fennel seed, salt and black pepper, cook until no longer pink.
- Add wine and cook until almost evaporated, about 5 minutes.
- Add tomatoes with juices and simmer covered for 30 minutes.
- Stir in parmesan and continue to cook.
- Preheat oven to 350, and lightly grease 3 quart baking dish.
- In a large pot of boiling water cook rigatoni until almost al dente, about 12 minutes.
- Drain, toss pasta with meat sauce.
- Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining pasta mixture, and top with remaining cheese.
- Bake until pasta is hot, about 20 minutes.
Nutrition Facts : Calories 667, Fat 29.3, SaturatedFat 12.9, Cholesterol 157.5, Sodium 1011.1, Carbohydrate 59.4, Fiber 3.5, Sugar 3.5, Protein 36.9
BAKED RIGATONI AND SAUSAGE
Make and share this Baked Rigatoni and Sausage recipe from Food.com.
Provided by Caryn
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, cook sausage until brown on all sides.
- Remove from pan; slice into thin pieces.
- Return meat to pan; add onion and garlic.
- Cook until onion is tender; drain.
- Stir in hot pasta and ricotta cheese; blend well.
- Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
- Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
- Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
- Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
- Cover, bake at 400 degrees F.
- for 20 to 30 minutes or until hot and bubbly.
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
BAKED RIGATONI FOR A CROWD
This baked rigatoni is a delicious dish for a crowd. It can easily be halved or divided into two pans--one to eat and one to freeze unbaked.
Provided by JennyD
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
- Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
- While the sauce is cooking, preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
- Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from the heat.
- Add 2/3 of the sauce to the pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.
Nutrition Facts : Calories 579.9 calories, Carbohydrate 53.6 g, Cholesterol 62.7 mg, Fat 26.1 g, Fiber 3.3 g, Protein 31.7 g, SaturatedFat 11 g, Sodium 1325.7 mg, Sugar 3.4 g
BAKED RIGATONI WITH MEATBALLS
Make and share this Baked Rigatoni With Meatballs recipe from Food.com.
Provided by lazyme
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Meatballs:
- In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls.
- In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. Transfer to paper towel-lined plate.
- Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened.
- Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni.
- Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top.
- Bake in 400ºF oven for about 20 minutes or until cheese is melted and top is golden.
Nutrition Facts : Calories 648.1, Fat 31.2, SaturatedFat 11.2, Cholesterol 208.7, Sodium 1664.1, Carbohydrate 49.9, Fiber 6.3, Sugar 12.8, Protein 43.8
More about "bakedrigatoniwithmeatsauce recipes"
BAKED RIGATONI PASTA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (23)Calories 601 per servingCategory Main
- Heat the oil in a large pan over medium high heat. Add the ground beef and sausage to the pan. Season the meat with salt and pepper.
CREAMY BAKED RIGATONI WITH MEAT SAUCE - TASTY KITCHEN
From tastykitchen.com
LOADED BAKED RIGATONI RECIPE WITH BEEF | THE …
From themediterraneandish.com
BAKED RIGATONI WITH BEEF RECIPE - PILLSBURY.COM
From pillsbury.com
BAKED RIGATONI WITH BEEF - BAKER BY NATURE
From bakerbynature.com
BAKED RIGATONI WITH MEAT SAUCE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
BAKED RIGATONI WITH MEAT SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BAKED RIGATONI WITH SAUSAGE - FOOD NETWORK CANADA
From foodnetwork.ca
2.7/5 (231)Total Time 50 minsServings 6-8
RIGATONI AND MEAT SAUCE » HANGRY WOMAN®
From hangrywoman.com
SHORTCUT BAKED RIGATONI WITH MEATBALLS RECIPE - FOOD & WINE
From foodandwine.com
MENU
BAKED RIGATONI PASTA – A COUPLE COOKS
From acouplecooks.com
THE BEST BAKED PASTA WITH MEAT SAUCE - YOUTUBE
From youtube.com
BAKED RIGATONI WITH RICOTTA, HERBS AND MEAT SAUCE …
From vintagekitty.com
BAKED RIGATONI WITH MEAT SAUCE | RECIPES WIKI | FANDOM
From recipes.fandom.com
BAKED RIGATONI WITH BEEF RECIPE | MYRECIPES
From myrecipes.com
BAKED RIGATONI - SEMI HOMEMADE RECIPES
From semihomemaderecipes.com
RIGATONI RECIPES | ALLRECIPES
From allrecipes.com
BAKED RIGATONI AND MEATBALLS | CANADIAN LIVING
From canadianliving.com
BAKED RIGATONI WITH MEAT SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BAKED RIGATONI WITH MEAT SAUCE AND VEGETABLE | PUNCHFORK
From punchfork.com
BAKED RIGATONI WITH MEAT SAUCE RECIPE - STL COOKS
From stlcooks.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
BAKED RIGATONI PASTA {EASY FREEZER MEAL!} - SPEND WITH PENNIES
From spendwithpennies.com
CHEESY BAKED RIGATONI - MAMA LOVES FOOD
From mamalovesfood.com
SIMPLE BAKED RIGATONI - THE SEASONED MOM
From theseasonedmom.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST BAKED RIGATONI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE CHEESY BAKED RIGATONI WITH BEEF | KITCHN
From thekitchn.com
10 BEST BAKED RIGATONI MEAT SAUCE RECIPES - YUMMLY
From yummly.com
SIMPLE BAKED RIGATONI | RECIPELION.COM
From recipelion.com
RIGATONI WITH MEAT SAUCE (RIGATONI AL RAGù DI CARNE) | RICARDO
From ricardocuisine.com
QUICK AND EASY BAKED RIGATONI RECIPE » MID'S
From midssauce.com
RIGATONI PASTA BAKE (MEAL PREP & FREEZER FRIENDLY ... - THE RECIPE …
From thereciperebel.com
You'll also love