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.
ITALIAN SAUSAGE RIGATONI BAKE
This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
ITALIAN RIGATONI BAKE
Steps:
- Heat a large skillet over medium heat. Add the olive oil, along with the onions. Fry until tender and a little golden.
- Add the ground beef along with the sausage, and cook until golden brown.
- Remove the meat from the pan and add the garlic, the tomatoes in the juice can, and the tomato sauce to it. Stir very well.
- Add 2 teaspoons of Italian seasoning, a pinch of salt and pepper. Once they are properly combined, reserve a cup and let them cool.
- For the remaining sauce, cover and simmer for 20 minutes. Cook pasta in a separate pot with boiling water until soft.
- In a separate bowl, mix the ricotta cheese with an egg, mozzarella cheese, 1 teaspoon Italian seasoning, and parmesan cheese.
- Once the pasta is done, add the cheese mixture and stir. Then pour in the previously reserved sauce and stir until well combined.
- Grease a 10x13 dish with cooking spray and pour half of the pasta over it. Cover with the meat mixture and then the cheese. Repeat another layer of pasta and then another of meat and repeat until finished with the ingredients.
- Bake at 350°F/175°C for 45 minutes or until cheese is golden brown.
- Enjoy!
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.
ITALIAN RIGATONI CASSEROLE
Italian sausage gives this rigatoni casserole its continental name, but for hearty appeal it has to share credit with ground beef and mushrooms.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, crumble meat into large skillet; cook on medium heat until done, stirring frequently. Drain.
- Return meat mixture to skillet; stir in pasta sauce, mushrooms and 1 cup cheese.
- Drain pasta. Add to pasta sauce mixture; mix lightly.
- Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with pepperoni and remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 610, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1110 mg, Carbohydrate 69 g, Fiber 5 g, Sugar 8 g, Protein 32 g
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
MEATY RIGATONI BAKE
Here's a super-easy Italian entree you may just fall in love with. "I created this dish from ingredients I had on hand," says Mary Jo Grossman of Cloquet, Minnesota. "My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 414 calories, Fat 23g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1385mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g 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
SIMPLE BAKED RIGATONI
Consider this your master recipe for baked rigatoni, one of the ultimate Italian-American comfort foods. Start by making your own marinara sauce using whole canned tomatoes, tomato paste, onion, and herbs. Mix it with cooked pasta, ricotta and mozzarella cheese, and bake until bubbling. It's a warm and hearty treat that the whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Heat oil in a large saucepan over medium heat until hot. Add onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in garlic; cook 1 minute. Stir in tomato paste; cook 2 minutes. Stir in tomatoes, oregano, and red-pepper flakes. Season with salt and pepper. Reduce heat; simmer, stirring occasionally, until slightly reduced, about 15 minutes.
- Bring a large pot of water to a boil; add 1 tablespoon salt. Add rigatoni; cook until just al dente. Drain; rinse under cold water. Stir together ricotta and half of mozzarella in a bowl. Season with salt and pepper. Spread 1 cup tomato sauce on bottom of a 9-by-13-inch baking dish. Add half of rigatoni; spread into an even layer. Top with 1 cup sauce and the ricotta mixture, spreading with a rubber spatula to cover. Top with remaining rigatoni and 1 1/2 cups sauce. Sprinkle remaining mozzarella on top to cover. Bake until sauce is bubbling and cheese has melted, 35 to 40 minutes.
BAKED MOZZARELLA RIGATONI
This is adapted from a recipe in Parade magazine. Have made it a couple of times, and is a keeper. I am not fond of most run-of-the-mill Italian dishes, but this one is outstanding. The fresh Mozzarella and fresh basil make this dish. Do not substitute.
Provided by AreThree
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat your oven to 350 degrees.
- Prepare fresh Basil leaves by tearing or chopping them into dime-sized pieces and set aside.
- Cut about five slices of the fresh Mozzarella cheese and set aside.
- Cube the remaining Mozzarella cheese and set aside. I use about half of the cheese as cubes and about half as slices.
- Dice the tomatoes and set aside.
- Pour the Olive oil into your favorite skillet and apply medium heat.
- Fill a large pot with water, and apply high heat to boil the pasta.
- Lightly oil a 9 x 13 inch baking dish that is about 2 inches deep.
- Into a large bowl, combine the Marinara sauce, the diced tomatoes, the Basil, the Oregano, the red pepper flakes and the cubes of Mozzarella.
- Remove the casings from the sausages and brown in the skillet, breaking the sausages into clumps.
- Cook the Rigatoni in the boiling water until just tender. I like to add olive oil and salt to the water here, but you may cook your pasta how you like.
- After the pasta and sausage are cooked, add both to the large bowl and thoroughly, but gently, combine.
- Once everything has been mixed, pour the contents of the bowl into the baking dish.
- Place the slices of Mozzarella on top of the mixture. I like to cut the slices into smaller slices so I get a nice even distribution of Mozzarella on the top of the mixture.
- Place in the pre-heated oven, on the middle rack, and bake for about 20 minutes.
Nutrition Facts : Calories 767.6, Fat 44.3, SaturatedFat 18, Cholesterol 150.5, Sodium 1402.4, Carbohydrate 56.4, Fiber 3.1, Sugar 12.2, Protein 35.4
RIGATONI AND SAUSAGE BAKE
This is a yummy Italian dish that is quick and easy to make but hearty and rich. Pick up some Italian bread and enjoy!
Provided by Karen..
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Cook pasta according to package directions and drain.
- Over medium heat, cook sausage and onions in a skillet until sausage is cooked through.
- Cut sausage into thin slices.
- In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined.
- Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses.
- Cover with foil and bake for 30 minutes or until hot and bubbly.
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- In a large skillet, over med. high heat add the olive oil and onions and sauté till tender (about 5 minutes), add in the ground beef and sausage and cook until browned and cooked through. Drain the grease, leaving a little in the pan for moisture.
- Add in the garlic, canned tomatoes with juice and the tomato sauce. Stir well, add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender.
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- Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese.
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