RIGATONI WITH PEPPERONI AND MOZZARELLA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
- Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.
Nutrition Facts : Calories 630 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 50 milligrams, Sodium 860 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 28 grams
PEPPERONI RIGATONI
Make and share this Pepperoni Rigatoni recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375*.
- Grease a 13x9 inch pan.
- Layer half the ingredients in order listed.
- Repeat layers.
- Bake, uncovered for 25-30 minutes, until light brown.
EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)
Make and share this Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Brunch
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
- Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
- Season with salt and pepper.
- Transfer to a bowl and serve.
Nutrition Facts : Calories 699.8, Fat 30.2, SaturatedFat 17.1, Cholesterol 173.8, Sodium 435.8, Carbohydrate 82.8, Fiber 3.8, Sugar 2.2, Protein 24.4
PEPPERONI RIGATONI BAKE
Kind of creamy, cheesey and saucy. Has a sort of "pizza-ish" flavor. You could use pretty much any tube pasta or even corkscrew pasta works well.
Provided by Parsley
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Lightly grease a casserole pan and set aside.
- Cook rigatoni pasta according to package directions to al dente.
- While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
- Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
- When pasta is done, drain.
- Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
- Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
- Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
- Evenly pour half of the tomato sauce mixture over top.
- Evenly place all of the pepperoni slices over top.
- Sprinkle with 1 cup only of the mozzarella cheese.
- Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
- Cover and bake at 350 for 30 minutes.
- Uncover and bake for another 15 minutes.
- Best to let stand 5-10 minutes before serving.
RIGATONI CON PEPPERONI
I've had this recipe for many years and enjoy it each time I make it. I received it from a co-worker.
Provided by Irish Rose
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat frying pan and saute garlic and onion in oil until onion is clear. Add tomatoes and pepperoni. Saute until tomatoes cook down (approx. 3 minutes) Add cream, salt and pepper.
- Toss with cooked rigatoni and top with cheese.
Nutrition Facts : Calories 1220.7, Fat 75, SaturatedFat 28.1, Cholesterol 268.7, Sodium 2045.5, Carbohydrate 95.5, Fiber 7.4, Sugar 7.8, Protein 41
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