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
QUICK AND EASY CROWD PLEASING RIGATONI
This recipe is requested weekly at my house and thats fine by me! It is so cheap and quick to prepare, but it tastes like it was a lot of work and feeds a crowd. Adults and children both love this one. I serve it with rolls or garlic bread and am out of the kitchen in a flash.
Provided by Monica Livesay
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions in 5 quart Dutch oven or pot (non-stick works best). Drain well and return to pot.
- Add pizza sauce and mushrooms; stir well.
- Separate pepperoni and add to pot.
- Add cheese and stir until cheese is melted and is heated through.
Nutrition Facts : Calories 601, Fat 32.6, SaturatedFat 15.8, Cholesterol 129.1, Sodium 870.9, Carbohydrate 46.2, Fiber 3.2, Sugar 2.8, Protein 30.2
WRAPPED MEATBALLS
This came from the coupon insert section in one of the many magazines I get each month. This would make a very easy, but crowd-pleasing appetizer.
Provided by knitaholic
Categories < 30 Mins
Time 30m
Yield 32 meatballs, 6 serving(s)
Number Of Ingredients 4
Steps:
- Thaw meatballs. On an ungreased baking sheet, separate crescent rolls iinto 8 pieces. Cut each piece in half to form 2 narrow triangles.
- Place a meatball onto each crescent triangle; pull up corners of roll, wrapping the meatball.
- Bake at 375 degrees for 11-13 minutes.
- If desired, sprinkle cheese on wraps while still warm.
- Serve with pasta sauce for dipping.
Nutrition Facts : Calories 416.1, Fat 13.1, SaturatedFat 5, Cholesterol 55.1, Sodium 1129.3, Carbohydrate 57.7, Fiber 6.1, Sugar 14.8, Protein 15.9
BAKED RIGATONI
This is a very simple, delicious, quick dinner. Choose either meat or soy meat to accomodate more people.
Provided by veggie Jen
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375. Spray 13 x 9 baking dish with cooking spray. Cook rigatoni according to package. If making sausage, cook over med-high heat 5-7 minutes. In baking dish layer half each of pasta, sausage or soy meat, sauce and cheese. Repeat layers. Bake 35-40 minutes or until hot and cheese is golden brown.
Nutrition Facts : Calories 660.3, Fat 38.3, SaturatedFat 14.7, Cholesterol 98.5, Sodium 1684.6, Carbohydrate 40.8, Fiber 4.1, Sugar 11, Protein 37.4
PUMPKIN PIE MINIS
I love pumpkin! These mini pies are an easy make-ahead dessert for potlucks, bake sales, catering or a buffet table. A great crowd-pleasing dessert to have around Thanksgiving!
Provided by Callu
Categories Pie
Time 30m
Yield 36-40 mini pies, 36-40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line 36 muffin tins with paper muffin cups.
- Place a nilla wafer, flat side down in the center of each lined muffin tin.
- In a medium sized mixing bowl mix together sugar and spices.
- Beat eggs and pour into sugar mixture. Blend thoroughly.
- Blend in pumpkin until well incorporated.
- Stir in both cans of milk. Note:I have substituted whole milk and/or half and half for canned milk with success.
- Ladel mixture into muffin tins on top of Nila wafer. Fill about 1/2 full.
- Bake at 350 degrees for about 12-14 minutes. I try to gently rotate pan about half way through the time. It should be noted that I bake 3 12-cup tins at a time on two oven racks and cook all my pies in one batch. If you are doing 1 12-cup pan at a time your cooking time should be decreased.
- Pies are done when they are set. Set is slightly puffed around the edges with a center than no longer looks wet. They should not be dark.
- Remove from oven and cool to room temperature. For best taste chill completely and then serve with a dollup of whipped cream.
- Can be eaten much like a cupcake.
- Store chilled like you would pumpkin pie.
- Note: If your pan space is limited these can be done in batches. Just chill batter not in use and make each pie cools for at least 15 minutes before you remove from pan to start next batch. Be gentle with them.
Nutrition Facts : Calories 140.6, Fat 3.5, SaturatedFat 1.6, Cholesterol 30.3, Sodium 53.1, Carbohydrate 25.4, Fiber 0.3, Sugar 19.8, Protein 2.8
CROWD PLEASING POT PIE
Make and share this Crowd Pleasing Pot Pie recipe from Food.com.
Provided by Chef Jazzie Jan
Categories Savory Pies
Time 1h
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 9x13 glass or ceramic baking dish with cooking oil.
- Unroll and cut one pie crust in half and place each half in bottom of dish with straight edges coming up on both sides. Cut a second rolled pie crust into quarters. Use 1/4 for each end of dish to complete the bottom crust. Press seams together.
- Saute onions, carrots and celerly in large pan with a tsp of butter or olive oil until tender.
- In a very large bowl, mix together chicken, potatoes, peas, sauted onion mix, canned soup & broth. Pour in baking dish and spread out evenly.
- Sprinkle seasonings atop of mixture.
- Place remaining pie crust on top in the same order as you did on bottom. No need to press seams together. The holes will create vents for the steam.
- Bake in over 375 degrees ~ 30 minutes til crust is done.
Nutrition Facts : Calories 266.1, Fat 12.9, SaturatedFat 2.5, Cholesterol 24.2, Sodium 599, Carbohydrate 25.9, Fiber 2.1, Sugar 2.9, Protein 11.5
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EASY MEALS FOR A CROWD: 20 DISHES THAT EVERYONE WILL LOVE
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4/5 (2)Estimated Reading Time 9 minsAuthor Samantha LefflerPublished 2017-12-12
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- Pepperoni Pizza Bombs. Making a traditional pizza can be tricky if you don't have a pizza stone and other accouterments. Luckily, these pepperoni pizza bombs from Flour on My Face taste just like the real thing and can be made with a baking pan in the oven.
- Spicy Honey Crispy Baked Chicken Wings. Chicken wings are a game day favorite, and these spicy honey crispy baked chicken wings courtesy of Ambitious Kitchen are simply delicious and surprisingly easy to make.
- Roasted Chicken with Butternut Squash and Brussels Sprouts. Roast chicken is one of those dishes that can please even the pickiest of eaters, and this recipe from Eating Bird Food is guaranteed to be enjoyed by all.
- Spaghetti and Meatballs. Pinch of Yum's version of spaghetti and meatballs is technically "skinny" but that's only because the meatball mixture is half chopped veggies and half lean ground turkey—a great combo for parents trying to get their little ones to eat healthier.
- Chicken Noodle Soup. Chicken noodle soup is one of those basic, comforting dishes that everyone should know how to make, especially as the weather gets colder and cold and flu season goes into full swing.
- Fried Rice. Though fried rice may look hard to make, the Chinese food classic is actually pretty simple to whip up and guaranteed to be a crowd pleaser.
- Chicken Parmesan. If you're looking for a classic Italian standby, chicken parmesan is right up there with spaghetti and meatballs. This recipe from Cooking Classy doesn't stray far from the original dish, and it is super easy to make.
- Garlic and Lemon Salmon. Simply put, there's nothing not to love about this garlic and lemon salmon recipe from In Sonnet's Kitchen. It's ready in half an hour, it pairs well with either vegetables or grains, and it has just the right amount of flavor that will satisfy everyone.
- Vegetarian Quesadilla. Like many recipes on this list, this quesadilla recipe from Cookie + Kate is very adaptable. While this recipe calls for vegetables only, you can easily add additional protein such as chicken, beef, or shrimp.
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