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.
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 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.
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.
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
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, GREENS, AND BEANS PASTA
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Sausage Chickpea Bean Rosemary Chard Escarole Parmesan Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
- Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
- Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
- Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.
BUSH'S® BAKED RIGATONI AND SAUSAGE WITH BEANS AND ROASTED SQUASH
This rich dish is cold-weather comfort food at its best. Your kids will never suspect that there are a ton of veggies hidden in the cheesy goodness.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Place water for the pasta on to boil. Lightly oil a 9-by-13 inch gratin or baking dish.
- On a large baking sheet or roasting pan, toss squash with 1 tablespoon of the olive oil. Scatter thyme and half of the whole garlic cloves over the squash. Season with salt and pepper. Roast in the oven for about 20 to 25 minutes until squash is tender, but not mushy.
- Meanwhile, in a large skillet set over medium high heat, heat remaining tablespoon of the oil. Add sausage and cook, stirring frequently until meat is fully cooked and no longer pink.
- Lower heat to medium and add remaining whole garlic cloves and spinach, saute for 1 minute then remove garlic if desired. Season lightly with salt and pepper.
- When squash has finished cooking remove from oven and remove garlic cloves and thyme stems if you prefer. Add squash to the sausage and spinach mixture.
- Reduce oven to 375 degrees F.
- Boil pasta, and drain about 2 minutes before the package directions suggest, so pasta is still a little firm. Toss drained pasta with sausage mixture.
- Add stock, 1/4 cup of mozzarella, 1/3 cup of Romano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add Great Northern Beans and gently toss.
- Transfer to prepared gratin or baking dish and top with breadcrumbs, remaining 1/4 cup of grated mozzarella and 1/3 cup of Romano. Drizzle with heavy cream (or olive oil).
- Bake for 25 minutes, until heated through and crusty on top.
Nutrition Facts : Calories 480 calories, Carbohydrate 65.6 g, Cholesterol 45.8 mg, Fat 14.6 g, Fiber 7.8 g, Protein 23.5 g, SaturatedFat 5.5 g, Sodium 766.9 mg, Sugar 5.1 g
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