CHEESY RIGATONI BAKE
This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. -Nancy Urbine, Lancaster, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 486mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
RIGATONI WITH FOUR CHEESES
Make and share this Rigatoni With Four Cheeses recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in boiling salted water according to package directions; drain,.
- Meanwhile, heat butter and garlic in a heavy, medium-sized saucepan and stir, over low-med heat, careful not to burn garlic. Stir in the cream, and continue stirring until heated.
- Stir in all of the cheeses; stir fequently until cheeses are melted.
- Remove from heat, and stir in the pepper, salt (if needed) and parsley.
- Place cooked, drained pasta in a large bowl and pour sauce over top. Toss to coat well. Serve immediately.
Nutrition Facts : Calories 630.4, Fat 35.4, SaturatedFat 20.9, Cholesterol 170.9, Sodium 507.4, Carbohydrate 56.8, Fiber 2.6, Sugar 1.9, Protein 21.8
OVEN-BAKED FOUR CHEESE RIGATONI ROSA
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Combine ricotta cheese, 1-1/2 cups mozzarella cheese, basil, egg and black pepper; set aside.
- Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.
BAKED RIGATONI WITH FOUR CHEESES
This was adapted from Giada de Laurentis's recipe, which she calls "Farmer's Pasta." It is a macaroni and cheese dish that will appeal to young and old. In a pinch, I have substituted 8 ounces of mozzarella cheese for the 8 ounces of Fontina. Great dish for entertaining!
Provided by Maureenie
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 inch baking dish with butter.
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
- Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside.
- If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium.
- Add garlic and saute until light brown.
- Add the flour and stir for 2 minutes.
- Gradually add in the milk, stirring with each addition. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
- Gradually whisk in all the cheeses.
- Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce.
- Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta.
- Pour pasta mixture into the baking dish.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the garlic powder, remaining parsley, and bread crumbs and toss to coat.
- Sprinkle the bread crumbs over the pasta mixture. Drizzle the top with remaining olive oil and bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 682.1, Fat 33.5, SaturatedFat 16.6, Cholesterol 120.8, Sodium 893.9, Carbohydrate 61.6, Fiber 2.7, Sugar 11.6, Protein 32.9
FOUR-CHEESE SAUSAGE RIGATONI
To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl., In same stockpot, cook and crumble sausage with red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add cream; cook 5 minutes, stirring occasionally. Stir in tomatoes, tomato paste, Italian seasoning and pepper flakes. Cook, uncovered, over medium-low heat until sauce thickens slightly, 5-8 minutes. Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg and seasonings., Stir rigatoni into meat sauce. Spread 3 cups into each of two greased 11x7-in. baking dishes. Top each with half of cheese mixture, then half of remaining pasta mixture., Bake, covered, 25 minutes. Sprinkle with mozzarella and remaining Parmesan cheese. Bake, uncovered, until cheeses are melted, about 5 minutes. If desired, sprinkle with basil. Freeze option: Prepare casseroles without mozzarella cheese and remaining 1/2 cup Parmesan cheese; freeze cheeses separately in resealable plastic freezer bags. Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, sprinkle with basil.
Nutrition Facts : Calories 474 calories, Fat 26g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
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
RIGATONI WITH FOUR CHEESES
Make and share this Rigatoni With Four Cheeses recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cook rigatoni according to package directions.
- Meanwhile, in medium saucepan, melt margarine over medium heat.
- Stir in flour.
- Stir in carrot and onion and cook briefly.
- Gradually stir in milk.
- Cook, stirring constantly, until thickened.
- Remove from heat.
- Add parsley, hot pepper sauce and Parmesan and Romano cheeses, stirring until blended.
- Combine with pasta in a large bowl.
- In a small bowl, combine cheddar and mozzarella cheeses.
- Place half of the pasta mixture in buttered 2-qt.
- casserole.
- Sprinkle ½ of cheese mixture over top; place remaining pasta mixture on top.
- Sprinkle rest of cheese on top.
- Sprinkle with paprika.
- Bake for 25 minutes or until bubbly.
Nutrition Facts : Calories 367.8, Fat 23.3, SaturatedFat 11.7, Cholesterol 72.9, Sodium 520.9, Carbohydrate 20.7, Fiber 0.8, Sugar 0.9, Protein 18.9
OVEN-BAKED 4 CHEESE RIGATONI ROSA
Steps:
- 1. Preheat oven to 350 degrees. 2. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg, and black pepper, set aside 3. Toss hot rigatoni with sauce in large bowl. Stir in ricotta mixture. 4. Turn into 11x7 inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs, and Parmesan cheese. 5. Bake covered 25 mins. 6. Remove cover and bake an additional 5 mins or until bread crumbs are golden brown and cheese is melted.
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
This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.
- Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.
- In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.
- In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.
- To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.
FIVE-CHEESE RIGATONI
Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. -Shirley Foltz, Dexter, Kansas
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Nutrition Facts : Calories 362 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 586mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
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 WITH FOUR CHEESES AND HAM
For those quick family dinners. You could use just about any meat you would like in this dish... i.e, chicken, shrimp, sausage etc.
Provided by Kimschmee
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For sauce: Use a heavy bottom saute pan over medium high heat. Melt butter, then whisk in flour and cook while whisking for 2-3 minutes. Whisk in half and half and continue to whisk gently until mixfture comes to a boil. When the sauce gthickens enough to coat back of spoon, remove from heat and add Gaorgonzola, cheddar and Fontina cheeses and stir until melted. I like to use a whisk as it helps the sauce to blend well.
- Cook pasta in large pot of boiling, lightly salted water until al dente, tender but firm to the bite. Drain cooked pasta, DO NOT RINSE, and put into large serving bowl. Add ham and sauce and fresh parsley, then toss until pasta is well coated. Sprinkle with Romano cheese and serve immediately.
- ** whipping cream can be used to make a richer sauce.
- *** be sure to use white cheddar, not yellow. If unavailable, use jack cheese.
Nutrition Facts : Calories 1309.2, Fat 68.9, SaturatedFat 37.4, Cholesterol 259.1, Sodium 1116.9, Carbohydrate 95.6, Fiber 3.8, Sugar 4, Protein 73.7
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