Rigatoni With Greens Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES

This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.

Provided by Kendra Vaculin

Time 1h15m

Yield 6 servings

Number Of Ingredients 17



Baked Rigatoni With Red Peppers and Green Olives image

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
  • Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
  • Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
  • Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. rigatoni, penne, or ziti
Kosher salt
4 Tbsp. unsalted butter
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, divided
1 lb. fresh mozzarella, torn into bite-size pieces, divided
Handful torn basil leaves (for serving)

BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER

This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what's for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.

Provided by Martha Rose Shulman

Categories     casseroles, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14



Baked Rigatoni With Tomatoes, Olives and Pepper image

Steps:

  • Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
  • In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
  • Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
  • Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
  • When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
  • If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
  • Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 641 milligrams, Sugar 6 grams

1 (28-ounce) can tomatoes, whole or diced, with juice
3 tablespoons extra-virgin olive oil, more for oiling baking dish
1 large sweet yellow pepper, cut in 1/2-inch dice
2 garlic cloves, minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/8 teaspoon sugar
Salt
1/3 cup kalamata olives, pitted and halved
Black pepper
2 tablespoons slivered fresh basil (optional)
1 pound rigatoni
3 ounces Gruyère, grated (3/4 cup)
1 ounce Parmesan (optional), grated (1/4 cup)

More about "rigatoni with greens recipes"

LEMON ARUGULA RIGATONI PASTA RECIPE – A COUPLE COOKS
Web Apr 14, 2017 Instructions. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Meanwhile, drain and rinse …
From acouplecooks.com
5/5 (3)
Category Main Dish
Cuisine Italian Inspired
Total Time 25 mins
  • Meanwhile, drain and rinse the cannellini beans and place them in a large bowl with 4 cups arugula. Add the lemon zest and juice of the lemon to the bowl, then add 1 tablespoon olive oil, the kosher salt, and a few grinds of black pepper. Toss gently to combine all flavors.
  • When pasta is done, drain it and add immediately to the large bowl with beans and arugula. Add another 1 tablespoon olive oil and 3/4 cup Pecorino cheese and stir to combine (the warm pasta will wilt the arugula and warm the beans).
  • Serve immediately, topped with additional cheese, salt, pepper, olive oil and/or lemon zest if desired.
lemon-arugula-rigatoni-pasta-recipe-a-couple-cooks image


RIGATONI WITH SAUSAGE, BEANS, AND GREENS RECIPE | BON …
Web Sep 11, 2017 Step 1. The first thing you want to do is get your pasta water boiling. Fill a large pot (preferably around 8 quarts) with approximately 6 …
From bonappetit.com
4.7/5 (41)
Estimated Reading Time 7 mins
Servings 4
  • The first thing you want to do is get your pasta water boiling. Fill a large pot (preferably around 8 quarts) with approximately 6 quarts water, then put it over high heat. When you see wisps of steam, add 3 Tbsp. salt, stir once, and cover the pot. This will make it boil faster. Yes, it’s A LOT of salt, but as the pasta cooks, it absorbs the salty water, ensuring the pasta is seasoned from the inside out. You end up dumping most of the salt anyway when you drain the water. → How to know which pasta shapes to use when
  • While the water comes to a boil, prep your other ingredients. Remove 3 links sausage from its casings and set aside. Dump 1 can beans into a strainer or colander and rinse well. Shake off excess water. Turn out beans onto a couple of sheets of paper towel and pat dry with a few more paper towels. Strip kale leaves off the thick woody ribs and tear into small pieces; discard ribs. Finely grate 2 oz. Parmesan using the small holes of a box grater. Set aside about ½ cup cheese for garnishing.
  • Heat 2 Tbsp. oil in a large Dutch oven or large skillet, preferably with straight sides, over medium-high. It’s best to use a vessel with high sides, because you’re about to do a lot of tossing and flinging when the pasta goes in, and this will minimize spillage. Add sausage and cook, breaking up with a wooden spoon and stirring occasionally, until meat is browned, crispy in places, and cooked through, 8–10 minutes. Transfer with a spider or slotted spoon to a plate. Remove pot from heat and set aside.
  • Pour 12 oz. pasta into water and stir once. Set timer for 3 minutes less than the package advises. You’re going to cook it well shy of al dente.
rigatoni-with-sausage-beans-and-greens-recipe-bon image


BEST RIGATONI WITH GREENS RECIPES | FOOD NETWORK CANADA
Web Apr 25, 2017 1 bunch Swiss chard (or baby spinach), stemmed, leaves chopped into ½-inch strips 1 ¾ cups freshly grated Parmesan 1 tsp …
From foodnetwork.ca
2.6/5 (41)
Category Dinner,Main,Pasta,Vegetables
Servings 6
Total Time 30 mins
best-rigatoni-with-greens-recipes-food-network-canada image


EASY PASTA WITH WINTER GREENS RECIPE - SIMPLY RECIPES
Web Feb 15, 2022 Make the sauce: Add the cooked greens, 1/2 teaspoon salt, lemon juice, and 1/4 cup pasta water to the blender with the garlic and chili oil. Keep the lid of the blender slightly ajar and cover it with a kitchen …
From simplyrecipes.com
easy-pasta-with-winter-greens-recipe-simply image


PASTA WITH SAUSAGE AND GREENS - COOKTHESTORY
Web Feb 7, 2023 This Sausage Rigatoni with Mustard Greens recipe is a quick and easy pasta dish featuring spicy mustard greens, Italian sausage, and grape tomatoes. Everything is served over a bed of al-dente …
From cookthestory.com
pasta-with-sausage-and-greens-cookthestory image


RIGATONI WITH SAUSAGE, BEANS, AND GREENS - FOR THE …
Web Sep 19, 2019 Ingredients 12 oz rigatoni, cooked per instructions in salted water **Cook three minutes less than instructions call for--pasta will finish cooking in the sauce 1 tbsp olive oil, divided
From fortheloveofcooking.net
rigatoni-with-sausage-beans-and-greens-for-the image


BAKED RIGATONI WITH RICOTTA AND COLLARD GREENS RECIPE
Web Home Recipes Baked Rigatoni with Ricotta and Collard Greens 37 Ratings 34 Reviews For a lighter version, omit flour and substitute 1 1/4 cups chicken broth for milk. You can also substitute spinach or kale. Prep: 10 …
From myrecipes.com
baked-rigatoni-with-ricotta-and-collard-greens image


PANTRY MEZZI RIGATONI WITH GREENS RECIPE – GIADZY
Web Jun 9, 2022 Risotto Ready Made Gluten Free Tomatoes Sauces Whole & Sundried Pasta Long Pasta Short Pasta Gluten Free Olive Oils Vinegars Flours & Grains Flours Rice & …
From giadzy.com
Servings 6
Total Time 30 mins
Author Giada De Laurentiis


RIGATONI PASTA RECIPES | BBC GOOD FOOD
Web Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts Tuna & sundried tomato pasta bake A star rating of 4.3 out of 5. 63 …
From bbcgoodfood.com


RIGATONI WITH GREEN ONION AND PANCETTA TOMATO SAUCE
Web Sep 1, 2018 Rigatoni with Green Onion and Pancetta Tomato Sauce This is a quick, easy and delicious rigatoni recipe is a great weeknight meal. In a pinch, you can substitute …
From seasonsandsuppers.ca


RIGATONI WITH ITALIAN SAUSAGE, GREENS, GORGONZOLA & WALNUTS
Web Sep 25, 2021 Sauté for 5 minutes or more, until liquid is evaporated. When the pasta is cooked, reserve one cup of cooking liquid, and drain. Place pasta back in the pot, add …
From ciaochowbambina.com


RIGATONI WITH SAUSAGE & GREENS – KITCHEN & MARKET
Web Oct 25, 2021 Thick authentic tomato sauce, sweet Italian sausage, and fresh rigatoni topped off with kale, pangratatto and plenty of parmesan cheese. This is going to be a …
From kitchenandmarket.com


RACHEL RODDY’S NEW-SEASON GREENS WITH RICOTTA PASTA RECIPE
Web May 3, 2016 34 “E at your greens” is something I’ve never needed to be told, cajoled or forced to do. As a child, I happily ploughed my way through large servings of cabbage, …
From theguardian.com


BAKED RIGATONI WITH BROCCOLI, GREEN OLIVES AND PANCETTA RECIPE
Web Mar 31, 2014 Preheat the oven to 425° and butter a 9-by-13-inch ceramic or glass baking dish. On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 …
From foodandwine.com


BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
Web Mar 14, 2021 Prep: Preheat oven to 350 degrees. Spray 9×13 inch baking dish and set aside. In a large pot bring water to a boil and cook the rigatoni according to package …
From therecipecritic.com


GIADA DE LAURENTIIS’ RIGATONI WITH GREENS - FOODIE BADGE
Web Jul 16, 2021 Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, chile flakes and capers and cook until …
From foodiebadge.com


RIGATONI WITH CHICKEN SAUSAGE AND GREENS - COOKING CHAT
Web Nov 29, 2014 The greens take about 10 minutes to wilt, as they simmer covered with the onion mixture and chicken broth. Then the previously browned sausage gets added in to …
From cookingchatfood.com


RIGATONI WITH GREENS RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com


CREAMY RIGATONI WITH GARLICKY GREENS AND CREME FRAICHE …
Web Dec 18, 2020 Creamy Rigatoni with Garlicky Greens and Creme Fraiche ( Hello Fresh Recipe) Wilted dark greens combined with a hearty portion of creamy garlicky pasta …
From givemesomespice.com


PRAWN RIGATONI WITH TOMATO, VODKA AND GREEN OLIVES RECIPE - THE …
Web Apr 13, 2023 1. Set a large pan of well salted water on to boil. Start the sauce by setting a frying pan with a lid over a low-medium heat with a good glug of oil. When hot, add the …
From telegraph.co.uk


RIGATONI WITH GREENS, GORGONZOLA & WALNUTS - CIAO CHOW BAMBINA
Web Jan 14, 2015 Cook pasta in a large pot of boiling water, until firm to the bite (al dente). Drain pasta, reserving 1 cup water. In a large pot add 1/4 cup walnut (or olive) oil, red …
From ciaochowbambina.com


Related Search