RIGATONI WITH RED PEPPERS, WILD MUSHROOMS, AND FONTINA
Categories Mushroom Pasta Pepper Sauté Vegetarian Quick & Easy Bell Pepper Fall Fontina Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
- Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.
CREAMY RIGATONI FLORENTINE
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.
Provided by Colleen
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
- Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g
KICKIN' BAKED RIGATONI
Make and share this Kickin' Baked Rigatoni recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Cook sausage, onions, and mushrooms until meat is browned. Drain off fat.
- Add both tomatoes to meat mixture. Bring to boil, reduce heat and simmer for 15 minutes uncovered. Stir in cooked pasta.
- Stir in 1/2 of mozzarella cheese and all of parmesan. Toss well.
- Pour into 9 X 13" pan. Top with remaining cheese. Bake for 20 minutes.
Nutrition Facts : Calories 756.9, Fat 35.1, SaturatedFat 14.5, Cholesterol 143.8, Sodium 1803.7, Carbohydrate 71.7, Fiber 5, Sugar 8.7, Protein 39.2
RIGATONI AND CAULIFLOWER AL FORNO
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
- Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
- Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
- Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
- Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 17 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 575 milligrams, Sugar 4 grams
RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- In a Dutch oven, heat oil over medium heat. Add garlic and bacon, and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browns, 10 to 12 minutes. Add peperoncino, letting it toast slightly, before stirring in.
- Add cabbage and mushrooms; season with salt. Briefly stir vegetables, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until vegetables have wilted and are mixed together. Continue to simmer, covered, stirring occasionally, for about 1 hour, adding 1/2 cup broth or water at a time, as necessary.
- Uncover pan, and cook, stirring frequently and moistening sauce with broth or water as needed, until cabbage is completely soft; remove from heat. Use immediately, or refrigerate in airtight containers for up to 1 week.
- Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain pasta, and transfer to cabbage mixture; toss to combine. Serve immediately sprinkled with cheese.
RIGATONI AND CAULIFLOWER AL FORNO
Make and share this Rigatoni and Cauliflower Al Forno recipe from Food.com.
Provided by lecole54
Categories European
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
- Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
- Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.).
- Bake, uncovered, for 20 to 30 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
Nutrition Facts : Calories 549.4, Fat 24.2, SaturatedFat 9.3, Cholesterol 106.6, Sodium 429.9, Carbohydrate 61.1, Fiber 5, Sugar 3.9, Protein 23.2
RIGATONI FLORENTINE
A pasta recipe with roasted garlic in a tangy, pink sauce.
Provided by Mary
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
- Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.
Nutrition Facts : Calories 777.8 calories, Carbohydrate 56.9 g, Cholesterol 170.4 mg, Fat 45 g, Fiber 5.1 g, Protein 37.5 g, SaturatedFat 20.5 g, Sodium 588.1 mg, Sugar 10.3 g
More about "rigatoni with cabbage and fontina recipes"
BAKED RIGATONI WITH SAVOY CABBAGE AND FONTINA
From recipesfrommothertoson.com
Estimated Reading Time 2 mins
RIGATONI WITH CABBAGE AND FONTINA – CARRIE RICHINS
From carrierichins.com
RIGATONI GRATIN WITH CABBAGE AND FONTINA – MON FOOD BLOG
From monfoodblog.com
Estimated Reading Time 2 mins
BAKED RIGATONI PASTA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
HEALTHY TURKEY DINNER — RIGATONI WITH CABBAGE AND FONTINA
From healthyturkeydinner.tumblr.com
MUSHROOM AND FONTINA RIGATONI RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
BEST RIGATONI WITH SAUSAGE & FENNEL RECIPES | BAREFOOT CONTESSA: …
From foodnetwork.ca
BEST BAKED RIGATONI WITH SAUSAGE RECIPES | GIADA ENTERTAINS
From foodnetwork.ca
RIGATONI WITH CABBAGE AND FONTINA | JAMIETK | COPY ME THAT
From copymethat.com
RIGATONI WITH CABBAGE AND FONTINA | RECIPE IN 2021 | FOOD …
From pinterest.com
RIGATONI, CABBAGE, FONTINA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RIGATONI WITH CABBAGE AND FONTINA RECIPE | FOOD NETWORK KITCHEN …
From ontherocks.top
RIGATONI RECIPES: 15 DELICIOUS PASTA DISHES YOU HAVE TO TRY
From tasteofhome.com
RIGATONI S KUPUSOM I FONTINA - RECEPTI - 2022
From hr.acutabovefabrics.com
RIGATONI WITH CABBAGE AND FONTINA – RECIPES NETWORK
From recipenet.org
RIGATONI WITH CABBAGE AND CRèME FRAîCHE RECIPE - FOOD …
From foodandwine.com
BAKED RIGATONI WITH PROSCIUTTO RECIPE - CHISEL & FORK
From chiselandfork.com
BAKED RIGATONI WITH SAVOY CABBAGE AND FONTINA
From recipesfrommothertoson.com
CABBAGE BEEF RIGATONI - LORIANA SHEA COOKS
From lorianasheacooks.com
BAKED RIGATONI WITH BEEF RECIPE - PILLSBURY.COM
From pillsbury.com
BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
From delish.com
BAKED RIGATONI WITH SPINACH, RICOTTA, & FONTINA RECIPE
From myrecipes.com
BAKED WHOLE WHEAT RIGATONI WITH CONE CABBAGE & SAGE
From blueapron.com
BAKED RIGATONI PASTA (FREEZER MEAL) LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
RIGATONI WITH CABBAGE AND FONTINA | RECIPE | FOOD …
From pinterest.com
BAKED RIGATONI WITH MASCARPONE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEPHANIE & TONY'S TABLE: RIGATONI AND CABBAGE - CBS NEW YORK
From cbsnews.com
BAKED RIGATONI AND ZUCCHINI RECIPE | PBS FOOD
From pbs.org
RIGATONI WITH CABBAGE AND FONTINA | RECIPE | FOOD NETWORK …
From pinterest.fr
10 BEST BAKED RIGATONI WITH RICOTTA RECIPES - YUMMLY
From yummly.com
BAKED RIGATONI SAUSAGE SPINACH CASSEROLE BY REAL FOOD BY DAD
From realfoodbydad.com
RIGATONI WITH CABBAGE AND FONTINA - SPOTON.PET
From spoton.pet
RIGATONI, CABBAGE, SAGE AND MORTADELLA - IRISH TIMES
From irishtimes.com
RIGATONI WITH CABBAGE AND FONTINA RECIPE - FOOD NEWS
From foodnewsnews.com
RIGATONI WITH CABBAGE AND FONTINA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA - FOOD & WINE
From foodandwine.com
RIGATONI WITH CABBAGE, CREME FRAICHE, & PUMPERNICKEL BREAD …
From thebrookcook.wordpress.com
You'll also love