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.
PEPPERONI RIGATONI
Make and share this Pepperoni Rigatoni recipe from Food.com.
Provided by Cookin In Texas
Categories < 4 Hours
Time 1h15m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours).
- While the sauce is simmering cook your pasta according to the directions on package.
- Heat oven to 350.
- mix sauce with pasta.
- Grease a 13x9 inch pan.
- Layer half the pasta ingredients in pan add a layer of each of the cheeses.
- Repeat then top with rest of cheeses.
- Bake, uncovered for 25-30 minutes, until light brown.
Nutrition Facts : Calories 517.5, Fat 22.1, SaturatedFat 11.5, Cholesterol 87.4, Sodium 1595.1, Carbohydrate 56.2, Fiber 3, Sugar 20.8, Protein 24.4
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.
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 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
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
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.
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