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
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
RIGATONI PIE
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
- Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
- Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
- Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.
BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE
Categories Cheese Dairy Pasta Tomato Bake Kid-Friendly Ham Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
- Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.
RIGATONI PIZZA PIE
Make and share this Rigatoni Pizza Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 53m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet.
- In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside.
- Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes.
- Top with mozzarella and pepperoni and transfer to oven.
- Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp.
- Remove from oven and top with remaining 2 tablespoons parmesan.
- Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.
RIGATONI PIZZA STEW
Enjoy this rigatoni pizza stew made with sausage, tomatoes and Progresso® broth. A delicious Italian dinner that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 4-quart saucepan or Dutch oven with cooking spray; heat over medium heat. Cook sausage in saucepan, stirring occasionally, until no longer pink; drain.
- Stir in tomatoes, broth, water, tomato paste, carrots and onion. Heat to boiling; reduce heat to medium-low. Cook uncovered about 10 minutes or until carrots are tender.
- Stir in pasta and zucchini. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender. Sprinkle each serving with 2 tablespoons cheese.
Nutrition Facts : Calories 539, Carbohydrate 52 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1700 mg
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BEST PIZZA RIGATONI PIE RECIPE - RIGATONI PIE RECIPE - DELISH
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- Preheat oven to 400°. In a large pot of salted boiling water, cook rigatoni until very al dente, about 8 minutes.
- Drain and rinse with cold water. Transfer to a large bowl with 1 tablespoon of oil, 1/2 cup of mozzarella, and 1/4 cup of Parmesan and stir to combine.
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- Bring a large pot of salted water to a boil. Add the shell pasta and cook it until al dente, about 10 minutes. Drain the pasta and set it aside.
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- Reduce the heat to low and add the tomato sauce then add the cooked pasta to the pot, along with 1/2 cup of the sliced pepperoni and stir to combine.
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