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
ONE POT CHEESY CHICKEN RIGATONI
Provided by Stephanie Pass
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F degrees.
- In a dutch oven, drizzle a tablespoon of olive oil over medium high heat.
- Add the precooked chicken and saute until it's no longer frozen.
- Raise the fire to high heat and add the jars of sauce and the water.
- Wait until it comes to a boil and add the rigatoni.
- Stir occasionally.
- In a medium bowl, grate about 1 cup of mozzarella cheese.
- Add the 15 oz ricotta cheese to the mozzarella and stir until well mixed. Set aside.
- When the sauce has cooked down so it's no longer soupy and the pasta is al dente, turn off the heat.
- Add ice cream scoops of the ricotta/mozzarella mixture to the top of the pasta.
- Pop it in the oven for 35 minutes.
- When the timer is up, turn the broiler on for just 3-4 minutes, watching carefully, to add a little brown to the cheese.
- Remove from the oven and let it sit for about 10-15 minutes before serving.
ONE-POT CHEESY BARBECUE CHICKEN RIGATONI
This incredible one-pot pasta dinner is full of flavor thanks to Cheddar cheese and barbecue sauce, and even better, is ready in just 20 minutes!
Provided by Karly Campbell
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in deep 10- to 12-inch skillet over medium heat.
- Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
- Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
- Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
- Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro.
Nutrition Facts : Calories 630, Carbohydrate 72 g, Cholesterol 85 mg, Fiber 4 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 14 g, TransFat 0 g
CHEESY CHICKEN RIGATONI
Cheesy Chicken Rigatoni - CRAZY good! The whole family cleaned their plates and went back for seconds! Such an easy weeknight casserole recipe! Can make ahead and refrigerate or freeze for later too! Chicken, rigatoni, cheese soup, evaporated milk, heavy cream, garlic mozzarella, and cream of chicken soup. SO good! I wanted to faceplant into the casserole dish!! LOL! #chicken #casserole #cheese #pasta
Provided by Plain Chicken
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
- Cook pasta according to package directions. Drain.
- In a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic. Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in mozzarella cheese, parmesan cheese and pepper.
- In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce.
- Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and 1/4 cup parmesan cheese.
- Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.
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.
CHEESY CHICKEN ALFREDO RIGATONI
Cheese chicken alfredo rigatoni is a delicious change up from your typical fettuccini alfredo dish. Garlic cream sauce and all the chicken, cheese, and broccoli make this a dish your whole family will love.
Provided by Nicole Johnson
Categories Main Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Melt butter over medium-low heat. Add garlic and cook for about 30 seconds, or until fragrant. Add heavy cream. Keep heat on medium-low, stirring frequently, until lightly bubbling.
- Slowly add cheese while stirring. Turn heat down a bit and continue to cook until desired thickness is reached.
- Preheat your oven to 325 degrees. Boil your noodles until they are about 1/2 to 2/3 done, and then drain well. Place noodles, broccoli, and chicken into an oven-safe 9x13 casserole dish that's been lightly sprayed with cooking spray. Pour sauce over the top, and top the whole thing with mozzarella cheese.
- Bake pasta for 30-40 minutes. If the cheese starts to brown, cover with tin foil and move casserole to a lower rack.
Nutrition Facts : Calories 615 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 43 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 1181 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
CHEESY BROCCOLI RIGATONI
This cheese and veggie packed pasta side dish always brings compliments. Add chicken or shrimp and you'll have a well-balanced entree. Found in the Taste of Home Parties, Potlucks & Barbecue cookbook.
Provided by Crafty Lady 13
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meawhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended.
- Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside.
- Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water.
- in a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat remaining layers. Top with remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.
Nutrition Facts : Calories 857.1, Fat 37.3, SaturatedFat 20.4, Cholesterol 178.1, Sodium 1492.7, Carbohydrate 83, Fiber 3.1, Sugar 10.7, Protein 48.5
CHEESY PASTA BAKE WITH CHICKEN AND BACON RECIPE
Cheesy Pasta Bake With Chicken And Bacon - a family favourite (and it makes great leftovers too!).
Provided by Nicky Corbishley
Categories Dinner
Time 1h
Number Of Ingredients 18
Steps:
- Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes.
- Add the onion and cook for a further 3-4 minutes until the onion is softened.
- Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
- Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
- Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and top with parsley before serving.
Nutrition Facts : Calories 657 kcal, Carbohydrate 62 g, Protein 33 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 637 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CHICKEN WITH BLUSH SAUCE PASTA
This Chicken with Blush Sauce Pasta is one of the first 30 minute recipes I shared here. It's a tasty, creamy and cheesy pasta dinner that not only is ready in 30 minutes, but it's a crowd pleaser. Loaded with chicken and bacon, a delicious cheesy blush sauce, this pasta recipe is indulgent and delicious.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook Pasta: Cook the pasta in a large salted pot of boiling water according to package instructions, until al-dente. Reserve ½ cup of pasta water. Drain, rinse with cold water and set aside.
- Make the sauce: In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion, garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, pasta water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. Taste for seasoning and adjust with salt and pepper as needed.
- Finish the dish: Stir in the pasta, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.
- Garnish with Parmesan and serve: Garnish with fresh Parmesan cheese and serve warm.
Nutrition Facts : Calories 576 kcal, Carbohydrate 52 g, Protein 28 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 868 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving, TransFat 1 g
ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO
There is nothing better than having very little to clean up after a good, home-cooked meal. With this one-pot pasta, the pasta and sauce are cooked in the same vessel. Even better, this dish comes together in just 30 minutes. The sauce is bright and tangy, thanks to lemon and white wine, and the fresh herbs and cheese make it delectably savory.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
- Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.
CHEESY BROCCOLI RIGATONI
"This cheese-and-veggie-packed pasta side dish always brings compliments. Add chicken or shrimp, and you'll have a well-balanced entree," Lisa Csiki of North Windham, Connecticut suggests. "The tasty white sauce can be used on many foods. My husband even likes it spooned over eggs!"
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside., In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 280 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 434mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
BAKED RIGATONI WITH ITALIAN SAUSAGE
This baked rigatoni with Italian sausage is perfect to make when you're craving a hearty, rich casserole. With only 5 ingredients (marinara sauce, mozzarella, parmesan cheese, Italian sausage, and pasta) it's ready in just 30 minutes or less.
Provided by Renae
Categories Main Course Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Fill a stockpot with about 6 quarts of water, for the pasta. Heat on high until boiling.
- In a skillet, brown the sausage. Drain off visible fat. Preheat oven to 350°.
- Add pasta to boiling, salted water and cook according to directions. Drain.
- Mix the pasta and sausage together in the baking dish. Pour over the pasta sauce. Evenly nestle the mozzarella cheese balls throughout the casserole. Sprinkle with parmesan cheese. See notes below to serve this without baking.
- Bake at 350° for 20 minutes, until the top is bubbly and golden. Garnish with parmesan cheese and fresh basil.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 44 g, Protein 27 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 75 mg, Sodium 823 mg, Fiber 2 g, Sugar 2 g, Calories 547 kcal
BARBECUE CHICKEN RIGATONI AND CHEESE
Barbecue chicken, slightly spiced and combined with rigatoni pasta, a mixture of cheeses, and topped with toasted bread crumbs and more cheese. It's a new version of an old-time comfort food.
Provided by Lynne Feifer
Number Of Ingredients 18
Steps:
- Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Nutrition Facts : ServingSize 6 g
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