RIGATONI WITH PIZZA ACCENTS
Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. This is a heavy recipe. A simple salad is all you need to make a complete meal.
Provided by Barb Tucker
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 12
Steps:
- Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
- In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
- Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
- Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.
Nutrition Facts : Calories 780 calories, Carbohydrate 66.2 g, Cholesterol 87.3 mg, Fat 41.2 g, Fiber 6.7 g, Protein 37.3 g, SaturatedFat 13.9 g, Sodium 2201.4 mg, Sugar 12.7 g
CROCK POT RAVIOLI
This is a recipe that I adopted from a sweet chef by the name of CBW. A real doll. "I always plan a crock pot meal for Sunday afternoon so that it's all ready after church, and I wanted something different than the chicken we usually end up with. This was a big hit!"
Provided by Bekah
Categories One Dish Meal
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pour about half of the pasta sauce in the bottom of crock pot.
- Add frozen ravioli.
- Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
- Sprinkle Italian seasonings over sauces.
- Sprinkle cheese on top.
- Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).
Nutrition Facts : Calories 186.6, Fat 8, SaturatedFat 3.4, Cholesterol 17.5, Sodium 888.6, Carbohydrate 21.7, Fiber 4.2, Sugar 14.2, Protein 7.1
CROCK POT PIZZA RIGATONI
Made this for a family reunion several years back. Tasty stuff, but definitely something you'd want to save for occasions like family reunions, church potlucks--anything where there will be LOTS of people, because it makes a solid ton. This recipe, while tasty on its own, would certainly not be hurt by the addition of whatever pizza-type toppings you like!
Provided by ckmclements
Categories One Dish Meal
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, cook sausage until it is no longer pink; drain.
- Cook pasta; drain.
- in a 5 quart slow cooker, layer 1/2 the sausage, pasta, cheese, onion, pizza sauce, and pepperoni. Repeat layers.
- Cover and cook on low for hours.
Nutrition Facts : Calories 625.3, Fat 46.1, SaturatedFat 19.3, Cholesterol 136.2, Sodium 1330, Carbohydrate 19.8, Fiber 2.2, Sugar 2.6, Protein 31.2
BAKED RIGATONI IN A CROCK POT
I didn't see any recipe telling you how to make this in a crock pot so me being the person who even Googles there own name... I googled it and this is what I got! Hopefully you enjoy it.
Provided by Jmsblond007
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet heat 1 tbsp of the oil over med-high heat. Add beef and cook until browned through. Remove with a slotted spoon and transfer to the slow cooker. Drain the liquid from the pan. Reduce the heat to med. Add the remaining oil to the pan. Add onions and celery, and cook until well softened. Add garlic, salt, thyme, and peppercorns stirring for 1 minute. Stir in tomato soup, stock, and Worcestershire sauce. Transfer to slow cooker, add rigatoni and stir well.
- Cover and cook on low for 8 hours, or cook on high for 4 hours until very hot and bubbly. Stir in the cheese and cook on high for another 20 minutes, until the cheese is melted.
CROCK POT RIGATONI
I found this recipe in the "Fix-It and Forget-It Cookbook". I found it easy to make and very adaptable to what ingredients you prefer.
Provided by Robin W
Categories Cheese
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Layer half of each ingredient in the order listed.
- Repeat.
- Cover, Cook on low 4-5 hours.
PIZZA RIGATONI
Marilyn Cowan from North Manchester, Indiana turns her slow cooker into a pizzeria with this zesty layered casserole. It is loaded with cheese, Italian sausage, pepperoni and pasta.
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook sausage until no longer pink; drain. Cook pasta according to package directions; drain. , In a 5-qt. slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni and olives. Repeat layers. Cover and cook on low for 4 hours.
Nutrition Facts : Calories 525 calories, Fat 30g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 1573mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
RIGATONI WITH SUMMER VEGETABLES
This pasta is packed with the bounty of summer veggies but with a twist. We used a combination of grilled, blanched and marinated vegetables for a combination of textures and flavors to highlight each ingredient. Don't forget the fresh herbs!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
- Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
- Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
- Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.
Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 517 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 10 grams, Sugar 3 grams
SLOW COOKER PEPPERONI PIZZA
A different way to make pizza. You can use Italian sausage instead of ground beef. Great for a busy family.
Provided by kendra
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir marinara sauce and pizza sauce into ground beef.
- Arrange half of the cooked noodles in the bottom of a slow cooker, cover with half of the ground beef mixture, half of the pepperoni, half of the mushrooms, and half of the cheese. Repeat layering with remaining ingredients, respectively.
- Cook on Low for 1 1/2 hours.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 52.5 g, Cholesterol 160.5 mg, Fat 33.2 g, Fiber 4.6 g, Protein 41 g, SaturatedFat 15.6 g, Sodium 1143.8 mg, Sugar 7.5 g
TASTY CROCKPOT CHEESE BAKED RIGATONI (YOU WILL BE USING A PAN TO
I HAVE MADE ADJUSTMENTS TO THIS RECIPE. I love a good Baked Rigatoni and as much as I love baked cheese, I find that when cooked in the oven the meal turns out dry and I wanted to make a Rigatoni that wasn't dry and the cheese was melted throughout. I also don't like too much sauce and prefer a nice balance, so I make this version. I did this by starting the meal on the stove and finishing in the crockpot and it tasted so good. The smell made everyone hungry. It was a big hit. See end of the recipe for more ideas using the basic easy tasty sauce. I found that Newman's Own sausage and pepper sauce was the perfect compliment to this dish. Serve with a salad and garlic bread if you wish. If you choose to use organic grass fed ground beef 1 lb. is plenty. Nice lean bulk Italian sausage and you getting all meat and barely any juices from the meat so your saving money by not having to buy extra meat. The flavor is incredible.
Provided by Chef Simply Delish
Categories Meat
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Dice your onion. (if you have a gadget that dices veggies it comes in handy, use small grater option to chop onions. If you don't have such a gadget, then hand dice onions).
- In a large skillet on medium heat start cooking all the meat, as it starts to cook, break up the meat into bite size pieces. Add 1 T. of olive oil. You don't want to totally break the meat down. (Using grass fed beef it's easy to keep meat in bite size pieces) After some of the meat has been broken up (a wooden spoon does a great job), lower heat a little and add onions to the meat mixture. Add 1/2 of your salt, pepper, onion powder, garlic powder. Cook until no more pink is seen. You want the meat chunky but not too big. No need to drain. Turn stove to low and let the seasonings marinate together while you move to next step.
- Dice your red pepper and slice your mushrooms. (I use more mushrooms at times). Mince your garlic.
- Add 1 T. olive oil into the skillet, turn heat to medium and as it's warming up add your garlic. Cook for just a minute or 2 when the temp reaches medium, stirring often. (don't let garlic burn) Add red pepper, mushrooms and chilli flakes. Stir often and saute until pepper and mushrooms are al dente.
- Add meat mixture to your crock pot. (6 quart) and add remaining salt, black pepper, onion powder, garlic powder, basil (or Italian seasoning). Add 2 jars of Paul Newman's sauce, stir well and cook on high for 1 1/2 hours. (check sauce after 1 hour and taste it, adjust seasoning and cover and cook for remaining 1/2 hour).
- Meanwhile, cook pasta as directed but cook to Al Dente only about 8-9 minutes. Drain and put pasta back in pan and drizzle the remainder of olive oil (or to taste) on pasta and mix well. Pasta will cook a little more in crock. (do not rinse pasta or it won't grab the sauce) (you can add a bit more olive oil if needed so pasta isn't sticking. You don't want mush).
- After sauce has cooked 1 1/2 hours in the crock, taste your sauce make any adjustments if needed. Add 3/4 of the cooked pasta and stir well. The pasta will soak up some of the sauce so use your judgement. If you like your pasta a little saucy then you won't need to add the full box. (I like a balance and used 3/4 of the cooked pasta).
- Option: Cook for 1/2 hour on high. This allows the pasta to blend with the sauce BUT YOU CAN OMIT this step and move on to the next steps. (If you don't use all the pasta you can freeze it in a freezer bag and use it to add to soups, stews or whenever you find a need for some pasta).
- Add 2 cups mozzarella cheese, 1/4 cup Parmesan cheese and mix well. This will allow some of the cheese to melt into your pasta.
- Top it all off with remaining cheeses. On high, cook until cheese is melted to your liking on the top. About 15 - 20 minutes. Take lid off crock pot, turn it off and let it sit for 5 to 10 minutes to set. Serve. (You can serve with a salad and garlic bread). This will taste like you slaved making sauce all day but instead you allow the crock pot to bring all the flavors together.
- Tips: If you prefer a more saucy mixture, only cook 3/4 of the box of Rigatoni or 12 oz. and make adjustments as needed to your preference.(as I mentioned I cook entire box and make adjustments when I add pasta to sauce) This dish is great for company, a game day or just to feed your family. I hope you enjoy.
- VARIATIONS: Once you make this recipe you can make several adjustments to change it up using the basic sauce mix. You can use Penne pasta, shell pasta, any pasta that will mix well with the sauce and cheeses. I love all kinds of cheese but in this dish I prefer the cheeses mentioned. If you wish to add more cheeses then you can use any that melt like the Mozzarella cheese does. Mild to medium Cheddar, Pepper Jack, Provolone etc. It will change it's flavor. Also you can even use filled firm pastas. You can use tortellini, ravioli or any frozen pasta of your choice. Don't pre-cook it. Move frozen pasta from freezer to fridge. Follow recipe and add the pasta without pre-cooking. Be gentle stirring.and let pasta cook in sauce until Al Dente. Then move on to the adding the cheeses in order written.
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