TASTY CROCKPOT CHEESE BAKED RIGATONI (YOU WILL BE USING A PAN TO
I HAVE MADE ADJUSTMENTS TO THIS RECIPE. I love a good Baked Rigatoni and as much as I love baked cheese, I find that when cooked in the oven the meal turns out dry and I wanted to make a Rigatoni that wasn't dry and the cheese was melted throughout. I also don't like too much sauce and prefer a nice balance, so I make this version. I did this by starting the meal on the stove and finishing in the crockpot and it tasted so good. The smell made everyone hungry. It was a big hit. See end of the recipe for more ideas using the basic easy tasty sauce. I found that Newman's Own sausage and pepper sauce was the perfect compliment to this dish. Serve with a salad and garlic bread if you wish. If you choose to use organic grass fed ground beef 1 lb. is plenty. Nice lean bulk Italian sausage and you getting all meat and barely any juices from the meat so your saving money by not having to buy extra meat. The flavor is incredible.
Provided by Chef Simply Delish
Categories Meat
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Dice your onion. (if you have a gadget that dices veggies it comes in handy, use small grater option to chop onions. If you don't have such a gadget, then hand dice onions).
- In a large skillet on medium heat start cooking all the meat, as it starts to cook, break up the meat into bite size pieces. Add 1 T. of olive oil. You don't want to totally break the meat down. (Using grass fed beef it's easy to keep meat in bite size pieces) After some of the meat has been broken up (a wooden spoon does a great job), lower heat a little and add onions to the meat mixture. Add 1/2 of your salt, pepper, onion powder, garlic powder. Cook until no more pink is seen. You want the meat chunky but not too big. No need to drain. Turn stove to low and let the seasonings marinate together while you move to next step.
- Dice your red pepper and slice your mushrooms. (I use more mushrooms at times). Mince your garlic.
- Add 1 T. olive oil into the skillet, turn heat to medium and as it's warming up add your garlic. Cook for just a minute or 2 when the temp reaches medium, stirring often. (don't let garlic burn) Add red pepper, mushrooms and chilli flakes. Stir often and saute until pepper and mushrooms are al dente.
- Add meat mixture to your crock pot. (6 quart) and add remaining salt, black pepper, onion powder, garlic powder, basil (or Italian seasoning). Add 2 jars of Paul Newman's sauce, stir well and cook on high for 1 1/2 hours. (check sauce after 1 hour and taste it, adjust seasoning and cover and cook for remaining 1/2 hour).
- Meanwhile, cook pasta as directed but cook to Al Dente only about 8-9 minutes. Drain and put pasta back in pan and drizzle the remainder of olive oil (or to taste) on pasta and mix well. Pasta will cook a little more in crock. (do not rinse pasta or it won't grab the sauce) (you can add a bit more olive oil if needed so pasta isn't sticking. You don't want mush).
- After sauce has cooked 1 1/2 hours in the crock, taste your sauce make any adjustments if needed. Add 3/4 of the cooked pasta and stir well. The pasta will soak up some of the sauce so use your judgement. If you like your pasta a little saucy then you won't need to add the full box. (I like a balance and used 3/4 of the cooked pasta).
- Option: Cook for 1/2 hour on high. This allows the pasta to blend with the sauce BUT YOU CAN OMIT this step and move on to the next steps. (If you don't use all the pasta you can freeze it in a freezer bag and use it to add to soups, stews or whenever you find a need for some pasta).
- Add 2 cups mozzarella cheese, 1/4 cup Parmesan cheese and mix well. This will allow some of the cheese to melt into your pasta.
- Top it all off with remaining cheeses. On high, cook until cheese is melted to your liking on the top. About 15 - 20 minutes. Take lid off crock pot, turn it off and let it sit for 5 to 10 minutes to set. Serve. (You can serve with a salad and garlic bread). This will taste like you slaved making sauce all day but instead you allow the crock pot to bring all the flavors together.
- Tips: If you prefer a more saucy mixture, only cook 3/4 of the box of Rigatoni or 12 oz. and make adjustments as needed to your preference.(as I mentioned I cook entire box and make adjustments when I add pasta to sauce) This dish is great for company, a game day or just to feed your family. I hope you enjoy.
- VARIATIONS: Once you make this recipe you can make several adjustments to change it up using the basic sauce mix. You can use Penne pasta, shell pasta, any pasta that will mix well with the sauce and cheeses. I love all kinds of cheese but in this dish I prefer the cheeses mentioned. If you wish to add more cheeses then you can use any that melt like the Mozzarella cheese does. Mild to medium Cheddar, Pepper Jack, Provolone etc. It will change it's flavor. Also you can even use filled firm pastas. You can use tortellini, ravioli or any frozen pasta of your choice. Don't pre-cook it. Move frozen pasta from freezer to fridge. Follow recipe and add the pasta without pre-cooking. Be gentle stirring.and let pasta cook in sauce until Al Dente. Then move on to the adding the cheeses in order written.
BAKED RIGATONI
Make and share this Baked Rigatoni recipe from Food.com.
Provided by Jimijoe 43
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook rigatoni.
- Drain.
- Brown ground beef.
- Drain grease.
- Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
- cheese and ricotta cheese together with rigatoni noodles.
- Pat mixture in a 13" x 9" pan.
- Sprinkle with remaining 1/2 cup of mozzarella cheese.
- Sprinkle some grated parmesan cheese on top.
- Cover with foil.
- Bake at 375 degrees for 30 minutes.
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- 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, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
ROTINI PASTA BAKE
My mother combined these ingredients to make a wonderful and convenient meal. To complete the meal serve with breadsticks and steamed asparagus.
Provided by Samantha Czajka
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
- Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
- In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
- In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 55.2 g, Cholesterol 56.4 mg, Fat 19.2 g, Fiber 4.5 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 978.3 mg, Sugar 11 g
TO DIE FOR CROCK POT ROAST
Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it.
Provided by yooper
Categories One Dish Meal
Time 9h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place beef roast in crock pot.
- Mix the dried mixes together in a bowl and sprinkle over the roast.
- Pour the water around the roast.
- Cook on low for 7-9 hours.
- Optional tweaks:.
- 1. Use onion soup mix instead of ranch.
- 2. Add one cup of red wine along with the water.
- 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.
BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)
I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.
Provided by BETHANY T.
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
- Peel off tough membrane that covers the bony side of the ribs.
- Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
- In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
- Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
- Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
- Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
- Remove from oven.
- Heat broiler.
- Cut ribs into serving sized portions of 2 or 3 ribs.
- Arrange on broiler pan, bony side up.
- Brush on sauce.
- Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
- Turn ribs over.
- Repeat on other side.
- Alternately, you can grill the ribs on your grill to cook on the sauce.
Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2
BAKE & SAVE BEEF AND CHEESE RIGATONI PASTA RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, salted butter, garlic powder, flour, onion powder, milk, rigatoni, eggs, marinara sauce, shredded mozzarella cheese, parmesan cheese
Provided by Hannah Williams
Categories Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190˚C.)
- In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
- In the same pan, melt the butter, and mix with the flour until it forms a paste.
- Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
- In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
- Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
- Bake both for 30-35 minutes, or until cheese is melted and golden brown.
- Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
- Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 102 grams, Fat 42 grams, Fiber 5 grams, Protein 68 grams, Sugar 11 grams
More about "tastycrockpotcheesebakedrigatoniyouwillbeusingapanto recipes"
CHINESE FOODS YOU CAN MAKE AT HOME - FOOD NETWORK
From foodnetwork.com
Author By
WHAT TO SERVE WITH BAKED POTATOES: 15 TASTY DISHES - FOODSGAL
From foodsgal.com
FOOD QUANTITY CHART: COOKING FOR A CROWD - CHEF-MENUS.COM
From chef-menus.com
EASY CHEESY BAKED RIGATONI PASTA | FOODTALK
From foodtalkdaily.com
16 SIDE DISHES FOR SPAGHETTI | ALLRECIPES
From allrecipes.com
50 FOODS THAT ARE SUPER HEALTHY
From healthline.com
12 OF THE HEALTHIEST FOODS TO EAT FOR BREAKFAST
From healthline.com
WATCH: WHEN WILL FOOD PRICES GO BACK DOWN? - FUTURITY
From futurity.org
30-MINUTE DINNER RECIPES - FOOD NETWORK
From foodnetwork.com
USDA SAYS ALL FOOD PRICES WILL INCREASE IN 2022—ESPECIALLY FOR …
From news.yahoo.com
200+ BEST FOOD CAPTIONS IDEAS FOR FOODIES
From sassycaptions.com
TOP WINNING SOUTHERN BAKED MACARONI AND CHEESE RECIPE!
From youtube.com
CHEESY POTATOES - EASY RECIPES - YOUTUBE
From youtube.com
100 SUPER FAST FINGER FOODS TO SERVE A CROWD | MYRECIPES
From myrecipes.com
CHEESY BAKED RIGATONI | MRFOOD.COM
From mrfood.com
WHAT’S GOOD TO EAT WHEN YOU HAVE A SORE THROAT?
From healthline.com
CANADA'S FOOD GUIDE
From food-guide.canada.ca
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
SLOW COOKER BAKED RIGATONI - GET CROCKED
From getcrocked.com
BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE …
From foodnetwork.com
15 COZY GROUND BEEF PASTA RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY WEEKNIGHT DINNERS – TASTY
From tasty.co
66 EASY BAKED DINNERS TO MAKE TONIGHT - TASTE OF HOME
From tasteofhome.com
CLEAN EATING MAGAZINE - CLEAN EATING
From cleaneatingmag.com
COOKING FOR A CROWD MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
TASTY - FOOD VIDEOS AND RECIPES
From tasty.co
100 BAKING RECIPES WE SNUCK FROM GRANDMA’S RECIPE BOX
From tasteofhome.com
20 BEST PASTA SIDE DISHES - WHAT TO SERVE WITH PASTA DINNERS
From thekitchn.com
SOUTHERN BAKED MAC AND CHEESE WITH EVAPORATED MILK - CHENéE …
From cheneetoday.com
95 EASY DINNER RECIPES YOU CAN JUST THROW IN THE OVEN
From tasteofhome.com
20 TOP FOODS TO EAT ON A KETOGENIC DIET - HEALTHLINE
From healthline.com
EASY RECIPES, QUICK RECIPES, BEST RECIPES | JUST A TASTE
From justataste.com
FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
From food.com
TASTY CROCKPOT CHEESE BAKED RIGATONI (YOU WILL BE USING A PAN TO …
From pinterest.ca
OUR OFFICIAL LIST OF THE BEST FOOD NETWORK KITCHEN RECIPES
From foodnetwork.com
20+ SOFT FOOD IDEAS THAT ARE ACTUALLY SATISFYING | TASTE OF …
From tasteofhome.com
35 QUICK AND EASY DINNER IDEAS FOR TONIGHT | REAL SIMPLE
From realsimple.com
27 BEST TIKTOK RECIPES FOR 2022 - VIRAL DISHES TO COOK UP NOW
From cosmopolitan.com
BEST DIET FOR GOUT: WHAT TO EAT, WHAT TO AVOID - HEALTHLINE
From healthline.com
RIGATONI RECIPES | ALLRECIPES
From allrecipes.com
35 IMPRESSIVE (AND AFFORDABLE!) DINNER PARTY RECIPES
From tasteofhome.com
2022 FORD MUSTANG REVIEW, PRICING, AND SPECS - CAR AND DRIVER
From caranddriver.com
You'll also love