Best Stuffed Rigatoni Recipe With Sausage Food

BAKED RIGATONI WITH SAUSAGE

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.

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
• Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
• Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

COPYCAT OLIVE GARDEN GIANT SAUSAGE STUFFED RIGATONI RECIPE

Steps:

• Start making the bolognese sauce about an hour before you want to put the pasta in the oven.
• Cook and crumble sausage into small pieces. Drain. Add bread crumbs.
• Whisk together eggs and milk. Remove sausage from heat and mix with mixture and parmesan cheese.
• Put a thin layer of the bolognese on the bottom of a large glass baking dish.
• Stuff each piece of tube pasta with the sausage mixture and place in baking dish.
• Cover with bolognese and then cover with mozzarella cheese. Make sure the manicotti is completely covered in sauce (add additional water if needed).
• Cover with tin foil.
• Bake at 350 for 40 minutes, remove tin foil, and bake for 10-15 minutes more.

CHEESY SAUSAGE RIGATONI

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.

BEST STUFFED RIGATONI RECIPE WITH SAUSAGE

Steps:

• Blanch the rigatoni in salted boiling water until it still has a very firm bite, approximately 10 minutes. Remove to a parchment-lined tray greased with cooking spray and allow to cool. (Do not coat the pasta in oil.) Reserve 1 cup of the pasta cooking water.
• In a stand mixer fitted with the paddle attachment, beat the Italian sausage until it becomes sticky. Add the egg and continue to beat until it's completely incorporated. Transfer the mixture into a piping bag or Ziploc with the corner cut off. Fill each of the rigatoni with the sausage mixture, making sure that the sausage extends past each end.
• In a wide, shallow pot, heat a few tablespoons of olive oil and sweat the onions and garlic until the garlic smells sweet, approximately 4 to 6 minutes. Add the halved tomatoes to the pan and cook until most of the liquid is gone.
• Add the stuffed rigatoni, butter and reserved pasta water. Gently shake the pan and cover with a lid, lowering the heat until the water is just simmering. After 2 minutes, remove the lid and continue to cook until most of the water is gone.
• Add the rapini, anchovies and a little Parmesan to the pot. Test one of the rigatoni to make sure the sausage is cooked through. Season with lemon juice , salt and pepper.
• Divide the pasta onto 4 plates, garnish with more Parmesan and olive oil, and serve.

SAUSAGE STUFFED RIGATONI

Steps:

• Saute onion in olive oil.
• Pour onions, tomato paste, tomatoes, water, and seasonings into a 3 quart saucepan.
• Stir well.
• Cover and simmer for 1 hour.
• Remove bay leaf.
• Brown sausage and add bread crumbs.
• Mix milk and eggs together and add to meat mixture.
• Mix well.
• Cool.
• Stuff each rigatoni with meat mixture.
• Place a layer of rigatoni in 4 quart casserole.
• Pour some of the tomato sauce over noodles and sprinkle with cheese.
• Repeat layers.
• Bake at 350 for 1 hour.

RIGATONI WITH SPICY SAUSAGE AND HERBS

Steps:

• Melt butter with oil.
• Saute onion and bay leaf until onion is transparent.
• Add bacon and sausage.
• Cook, stirring until sausage is browned.
• Add tomatoes, salt, pepper and hot sauce and simmer for 30 minutes over low heat.
• If sauce gets too thick or begins to dry, thin it out with the chicken broth.
• Meanwhile, cook the pasta per package directions.
• Drain the pasta and leave in the original pot or transfer to a large serving dish.
• Add the sauce to the pasta, sprinkle with the oregano, and toss together before serving