BAKED RIGATONI WITH BECHAMEL SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
- In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
- Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
BAKED RIGATONI AND HAM RECIPE - (3.8/5)
Provided by Renna
Number Of Ingredients 12
Steps:
- Cook rigatoni according to package directions. Drain; set aside. Heat oven to 350°F. Meanwhile, melt butter in 3-quart saucepan; stir in mushrooms and onion. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes). Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). Stir in half & half and broth. Cook, stirring occasionally, until sauce thickens (2 to 4 minutes). Remove from heat. Stir in 1/2 cup Parmesan cheese and all remaining ingredients. Spoon cooked rigatoni into ungreased 2-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 15 minutes or until heated through.
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
BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE
Categories Cheese Dairy Pasta Tomato Bake Kid-Friendly Ham Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
- Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.
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
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- 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 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
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.
HAM AND CHEESE RIGATONI WITH WHITE SAUCE
My oldest son is the picky eater in the house but this recipe earned seconds on his plate! It has great flavor but it is not overwhelming to those who prefer simple food. Serve with crusty bread and a salad.
Provided by JulieCHopp
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 2 quart baking dish and lightly sprinkle 1 tsp bread crumbs over butter. Just sprinkle it with your finger tips like you would sprinkle salt over plate. It will be very sparse.
- Pour milk into a medium saucepan. Using a seive, whisk in flour. Squash out any lumps.
- Place saucepan on high heat for 2 minutes to get the milk warm then turn down to just above medium to avoid boiling. When the milk is warm, add the butter, nutmeg, grated parmesan and a dash of salt. (be careful because your ham will be salty as well) Stir gently. Continue to stir until the sauce thickens, 15 - 20 minutes. (this is a long way to get a bechamel sauce but it comes out nice).
- Cook your pasta just to al dente, it will continue to cook in the oven.
- When the sauce is thick and creamy remove it from the heat.
- Put your pasta in a large bowl, add the sauce over top. (all of it, it looks like a lot but it makes a nice creamy dish) Mix gently.
- Add ham and mozzarella cubes, fold all together. Pour into baking dish and top with breadcrumbs and grated parmesan to your liking.
- Bake at 350 degrees for 25 minutes, sauce should be bubbly and tips of pasta will be golden.
RIGATONI WITH SPICY TOMATO AND CHEESE SAUCE
Provided by Susanne Solberg
Categories Cheese Pasta Tomato Quick & Easy Cheddar Spring Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.
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