Spicy Baked Rigatoni Recipes

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SPICY SAUSAGE RIGATONI

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 11



Spicy Sausage Rigatoni image

Steps:

  • Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. Add in crumbled sausage meat and cook until completely browned. Add in tomatoes and bring to a simmer. Cook about 5 minutes until sauce begins to thicken and add cream. Return to a rapid simmer. Season to taste with salt and pepper. Add cooked Rigatoni and reserved liquid. Return to simmer and sprinkle with parsley and Parmesan. Serve with extra Parmesan cheese and black pepper.

12 ounces rigatoni, cooked and drained
12 ounces hot Italian sausage, removed from casing
1/4 cup reserved cooking liquid from rigatoni
2 tablespoons olive oil and chopped
2 cups whole canned tomatoes, drained
3 cloves garlic, crushed
1 teaspoon red pepper flakes
3/4 cup heavy cream
1/2 teaspoon cayenne
1/2 cup parsley, chopped
1/2 cup Parmesan, grated

SPICY BAKED RIGATONI

Provided by Sheila Lukins

Categories     Pasta     Tomato     Bake     Kid-Friendly     Dinner     Mozzarella     Sausage     Family Reunion     Potluck     Parade     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10



Spicy Baked Rigatoni image

Steps:

  • 1. Preheat the oven to 350°F. Lightly oil a 9x13x2-inch baking dish.
  • 2. Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl.
  • 3. Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices.
  • 4. Bake until the cheese is melted and the pasta is heated through, about 20 minutes.

2 tablespoons olive oil
2 each sweet and hot Italian sausages, casings removed
12 ounces rigatoni pasta
2 cups of your favorite prepared marinara sauce
2 medium-size ripe tomatoes, diced
1/2 cup fresh basil leaves, torn coarsely
1 teaspoon dried oregano
1/4 teaspoon hot red-pepper flakes
12 ounces mozzarella (make 6 slices and dice the remainder)
Salt and freshly ground black pepper, to taste

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



Baked Rigatoni for a Crowd image

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

1 tablespoon olive oil
1 large onion, chopped
2 pounds mild Italian sausage links, casings removed
2 (28 ounce) cans Italian-style crushed tomatoes, undrained
2 cups water
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 ½ (16 ounce) packages rigatoni pasta
1 pound mozzarella cheese, shredded
1 ½ cups freshly shredded Parmesan cheese, divided
aluminum foil

BAKED FETA PASTA

There's a reason this recipe went viral on TikTok! Baked Feta Pasta is about to become a new household favorite. It's simple to throw together and incredibly creamy and delicious. -Sarah Tramonte, Taste of Home Associate Culinary Producer

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 8



Baked Feta Pasta image

Steps:

  • Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.

Nutrition Facts : Calories 373 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 507mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.

2 pints cherry tomatoes
3 garlic cloves, halved
1/3 to 1/2 cup olive oil
1 package (8 ounces) block feta cheese
1 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
1 package (16 ounces) rigatoni or other short pasta
Fresh basil leaves, coarsely chopped

SPICY BAKED RIGATONI

Another from Parade Magazine...You can find many good brands of prepared tomato sauce in supermarkets. Fresh tomatoes and basil add flavor, and the sausage and red pepper bring on the heat.

Provided by Thea

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10



Spicy Baked Rigatoni image

Steps:

  • Preheat the oven to 350°F Lightly oil a 9x13x2-inch baking dish.
  • Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices.
  • Bake until the cheese is melted and the pasta is heated through, about 20 minutes.

Nutrition Facts : Calories 564.5, Fat 27.7, SaturatedFat 11.2, Cholesterol 107, Sodium 908.3, Carbohydrate 53.3, Fiber 2.9, Sugar 10.2, Protein 25.4

2 tablespoons olive oil
1 sweet and hot Italian sausage, casings removed
12 ounces rigatoni pasta
2 cups of your favorite prepared marinara sauce
2 medium ripe tomatoes, diced
1/2 cup fresh basil leaf, torn coarsely
1 teaspoon dried oregano
1/4 teaspoon hot red pepper flakes
12 ounces mozzarella cheese (make 6 slices and dice the remainder)
salt & freshly ground black pepper, to taste

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