BAKED RIGATONI & SAUSAGE
To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.
Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.
RIGATONI SAUSAGE BAKE
The joy of this dish is that it can be made ready to bake several hours ahead, so it's perfect if you are having friends round or want to get th cooking out of the way early. It goes down a treat with childre, they invariably love the sausages and the vegetables are well hidden!!
Provided by MarieRynr
Categories Spinach
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 190*C (375*F).
- Slit the sausages and remove them from their skins, then chop them into small pieces.
- heat the oil in a pan, add the onion and fry for 5 minutes until softened and lightly browned.
- Stir in the sausages and fry until lightly coloured.
- Add the carrot, then stir in the wine, stock, tomato puree, and season.
- Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until the sauce is thickened.
- Taste and season if necessary.
- Set aside.
- Melt the butter in a pan.
- Stir in flour til smooth, then slowly whisk in the milk.
- Cook stirring over medium heat until sauce is thickened and smooth.
- Add a good sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
- Cook the pasta in a large pot of salted water until tender.
- Remove from heat, stir in spinach, leave til just wilted, then drain all.
- Tip half the pasta into a shallow ovenproof casserole.
- Shake to level.
- Spoon over the sausage sauce, then cover with remaining pasta.
- Pour the white sauce over all and sprinkle with the grated cheddar.
- Bake for 20 to 25 minutes until the top is golden brown.
- Leave to cool for 5 minutes before serving.
BAKED RIGATONI AND SAUSAGE
Make and share this Baked Rigatoni and Sausage recipe from Food.com.
Provided by Caryn
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, cook sausage until brown on all sides.
- Remove from pan; slice into thin pieces.
- Return meat to pan; add onion and garlic.
- Cook until onion is tender; drain.
- Stir in hot pasta and ricotta cheese; blend well.
- Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
- Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
- Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
- Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
- Cover, bake at 400 degrees F.
- for 20 to 30 minutes or until hot and bubbly.
SAUSAGE AND MUSHROOM BAKED RIGATONI
Italian sausage and sauteed mushrooms make this three-cheese pasta bake special.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce and half of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop spoonfuls of the ricotta on top. Top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped basil.
CHEESY SAUSAGE RIGATONI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
- Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
- To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
- When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.
BAKED RIGATONI WITH EGGPLANT AND SAUSAGE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
- Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
- Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
- Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
- By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
- Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
BAKED RIGATONI WITH SWISS CHARD AND SAUSAGE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned, 3 to 5 minutes. Add the onion and chard stems; cook, stirring, until softened, 3 to 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, oregano, 1/4 teaspoon salt and a few grinds of pepper.
- Cook, stirring, until thickened, about 4 minutes. Add the chard leaves and cook, stirring, until softened, about 3 minutes. Add the pasta and 1/4 cup reserved cooking water to the sauce and stir to coat, adding more cooking water as needed to loosen; season with salt and pepper. Transfer to a 3-quart baking dish. Dollop spoonfuls of the ricotta on top, then sprinkle with the mozzarella. Broil until golden brown and bubbling, 3 to 5 minutes. Let rest 5 minutes before serving. Sprinkle with parmesan.
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
ITALIAN SAUSAGE RIGATONI BAKE
This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
BAKED ITALIAN SAUSAGE AND RIGATONI
Brimming with tasty sausage and colourful peppers.A great slow cooker favourite in our house.As you can see it is your choice of pasta.Enjoy!
Provided by Sageca
Categories Pork
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
- With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
- Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
- Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
- Add tomato soup, chicken broth and worcestershire sauce.
- Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
- Add pasta during last hour of cooking time.
- Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
- For the picture I posted I made this ahead and refrigerated.
- When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.
Nutrition Facts : Calories 722.8, Fat 50.2, SaturatedFat 19, Cholesterol 116.7, Sodium 2606.6, Carbohydrate 29.4, Fiber 2.5, Sugar 8.7, Protein 37.8
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
BAKED RIGATONI
You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.
Nutrition Facts : Calories 356 calories, Fat 12g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 835mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
BAKED RIGATONI WITH SAUSAGE
Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more flavor!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees with rack in top third. On a rimmed baking sheet, toss squash, tomatoes, sausage, and shallots with oil and vinegar. Season with salt and pepper. Roast until squash is golden and sausage is cooked through, 30 to 35 minutes. Transfer sausage to a cutting board; let cool slightly, then slice into 1-inch pieces.
- Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot with sausage, squash, and basil. Add 1/2 cup pasta water to sheet and scrape up browned bits; add to pot. Toss to coat, adding more pasta water as needed; season with salt and pepper. Set oven to broil and transfer pasta mixture to sheet. Top with cheese; broil until melted and browned in spots, 2 minutes. Top with basil leaves; serve.
RIGATONI SAUSAGE BAKE
A great way to get kids to eat spinach, this comforting sausage supper dish is also perfect for a hungry crowd
Provided by Good Food team
Categories Pasta, Supper
Time 1h10m
Number Of Ingredients 14
Steps:
- Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
- Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
- Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
- Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
- Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.
Nutrition Facts : Calories 749 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.32 milligram of sodium
BAKED RIGATONI & SAUSAGE, TUSCAN STYLE
I saw this on a cooking show a long time ago - I think it was Ciao Italia, but I'm not sure. It's very easy to make, and the addition of the cannellini beans makes a big difference in taste and heartiness, in my opinion.
Provided by Stacky5
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In dutch oven over medium-high heat, cook sausage with the minced garlic until sausage is not longer pink and crumbled. Drain.
- Stir in tomato sauce, beans and Italian seasoning. Reduce heat and simmer until heated through, about 5 minutes.
- Meanwhile, cook Rigatoni according to package directions, just until al dente. Drain and lightly butter.
- Add cooked pasta to the meat sauce and toss until well coated.
- Spray a 13x9x2-inch baking dish with Pam.
- Pour HALF of the pasta mixture in pan; Sprinkle HALF of the mozzarella cheese evenly on top; REPEAT.
- Sprinkle grated Romano cheese on the top. Cover with foil and bake for 20 5- 25 minutes or until cheese is melted.
- Garnish with chopped parsley and serve with crusty garlic bread and a salad.
Nutrition Facts : Calories 795.6, Fat 37.6, SaturatedFat 15.7, Cholesterol 166.2, Sodium 1842.2, Carbohydrate 73.2, Fiber 8.3, Sugar 9.4, Protein 41.2
EASY ITALIAN SAUSAGE AND RIGATONI
An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
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 tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
- Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
- Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL
This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.
Provided by Boog
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
- Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
- Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g
RIGATONI AND SAUSAGE BAKE
This is a yummy Italian dish that is quick and easy to make but hearty and rich. Pick up some Italian bread and enjoy!
Provided by Karen..
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Cook pasta according to package directions and drain.
- Over medium heat, cook sausage and onions in a skillet until sausage is cooked through.
- Cut sausage into thin slices.
- In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined.
- Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses.
- Cover with foil and bake for 30 minutes or until hot and bubbly.
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