Pepperoni Rigatoni Bake Food

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RIGATONI WITH PEPPERONI AND MOZZARELLA



Rigatoni with Pepperoni and Mozzarella image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces rigatoni
3 ounces sliced pepperoni, halved (about 3/4 cup)
1 onion, chopped
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 28-ounce can whole peeled tomatoes, crushed well by hand
1 teaspoon dried oregano
Freshly ground pepper
1/4 cup grated parmesan cheese, plus more for topping
6 ounces fresh mozzarella, diced (about 1 cup)
Red pepper flakes and torn fresh basil, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
  • Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.

Nutrition Facts : Calories 630 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 50 milligrams, Sodium 860 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 28 grams

CREAMY SPINACH AND PEPPERONI BAKED PASTA



Creamy Spinach and Pepperoni Baked Pasta image

Fresh ricotta, asiago and pecorino lend a creamy touch to this baked rigatoni with sauteed pepperoni and homemade tomato sauce.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 cup fresh ricotta
1 cup thinly sliced pepperoni
1 pound dried rigatoni
10 ounces frozen chopped spinach, thawed and squeezed dry
3 cups shredded Asiago
1 cup grated pecorino

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, half each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

PEPPERONI RIGATONI



Pepperoni Rigatoni image

Make and share this Pepperoni Rigatoni recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces rigatoni pasta, cooked and drained (or your favorite pasta)
1 cup pepperoni, cubed
1/2 cup shredded parmesan cheese
1/2 cup diced onion
1/2 cup diced green pepper
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 (26 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

  • Heat oven to 375*.
  • Grease a 13x9 inch pan.
  • Layer half the ingredients in order listed.
  • Repeat layers.
  • Bake, uncovered for 25-30 minutes, until light brown.

RIGATONI, SAUSAGE, PEPPERONI CASSEROLE FOR A CROWD



Rigatoni, Sausage, Pepperoni Casserole for a Crowd image

This was one of the dishes we served at our daughter's wedding reception. Everyone loved it. It makes a lot. I am going to guess at least three or more 9X13" pans or a large roaster full. My Aunt wrote this on a piece of notebook paper for me and she just said a large can of mushrooms, so I am guessing at the amount of mushrooms.

Provided by Nanny Annie

Categories     < 60 Mins

Time 1h

Yield 24 serving(s)

Number Of Ingredients 8

1 lb Bob Evans sausage
1 lb pepperoni
1 large onion, chopped
1 large green pepper, chopped
16 ounces sliced mushrooms
2 lbs rigatoni pasta
2 lbs mozzarella cheese, cheese-shredded
1 gallon ragu spaghetti sauce

Steps:

  • Fry onions, pepper, sausage, pepperoni, and mushrooms together until onions look clear. Drain grease off.
  • Cook noodles according to package directions.
  • Add Spaghetti sauce, the cooked meat, noodles and 1/2 the cheese.
  • Pour in pan. Sprinkle the remaining cheese on top.
  • Bake until heated through and the cheese is melted.
  • 350 degree oven.

Nutrition Facts : Calories 533.5, Fat 26.7, SaturatedFat 10.6, Cholesterol 97.4, Sodium 1490.4, Carbohydrate 48.7, Fiber 2.6, Sugar 16.6, Protein 24.3

PEPPERONI RIGATONI



Pepperoni Rigatoni image

Make and share this Pepperoni Rigatoni recipe from Food.com.

Provided by Cookin In Texas

Categories     < 4 Hours

Time 1h15m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 10

2 cups italian style meatballs (the frozen kind)
1 1/2 cups pepperoni slices
1 (26 ounce) can spaghetti sauce (I use the 4 cheese flavor)
2 (10 1/2 ounce) cans tomato soup
1/4 cup parmesan cheese
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded mozzarella cheese
1 cup diced onion (optional)
1 cup diced green pepper (optional)
8 ounces rigatoni pasta (cooked and drained)

Steps:

  • add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours).
  • While the sauce is simmering cook your pasta according to the directions on package.
  • Heat oven to 350.
  • mix sauce with pasta.
  • Grease a 13x9 inch pan.
  • Layer half the pasta ingredients in pan add a layer of each of the cheeses.
  • Repeat then top with rest of cheeses.
  • Bake, uncovered for 25-30 minutes, until light brown.

Nutrition Facts : Calories 517.5, Fat 22.1, SaturatedFat 11.5, Cholesterol 87.4, Sodium 1595.1, Carbohydrate 56.2, Fiber 3, Sugar 20.8, Protein 24.4

PEPPERONI RIGATONI



Pepperoni Rigatoni image

My friend and I worked out this recipe as a main dish for the cafeteria at work. It's also become a favorite among teenagers at our church, who make a beeline for it at potlucks.-Becky Fisk, Ashland City, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded Monterey Jack cheese

Steps:

  • Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers., Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 879mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein.

AWESOME CHEESY RIGATONI BAKE



Awesome Cheesy Rigatoni Bake image

This is a delicious pasta dish that I have make quite often, this will also work well using penne --- cooking time does not include cooking the pasta.

Provided by Kittencalrecipezazz

Categories     < 60 Mins

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 (500 g) package rigatoni pasta
1 lb lean ground beef (or 1/2 pd each of both) or 1 lb ground pork (or 1/2 pd each of both)
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
season salt and pepper (or use white salt)
2 (700 ml) jars favourite pasta sauce (or homemade is great)
2 cups ricotta cheese
4 cups shredded mozzarella cheese
1/4-1/3 cup parmesan cheese
2 eggs

Steps:

  • Set oven to 350°F.
  • Grease a 13 x9-inch casserole dish.
  • Cook the rigatoni until firm-tender (do not overcook as it will cook more when baked) toss with 2 tbsp oil to prevent drying out; set aside.
  • Cook beef with onions, garlic, seasoned salt and pepper until beef is done and no longer pink; drain off fat.
  • Stir in pasta sauce; simmer 20 minutes.
  • In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and eggs.
  • On the bottom of the casserole dish spread 1-1/2 cups meat sauce.
  • Top with half each, the cooked rigatoni, ricotta cheese mixture and meat sauce.
  • Repeat layer ending with meat sauce.
  • Top with remaining cheese.
  • Bake uncovered until hot and bubbly, about 30-35 minutes.
  • Let stand for 15 minutes before serving.
  • Note: canned sliced mushrooms may be added to meat sauce if desired.

Nutrition Facts : Calories 1256.1, Fat 56.4, SaturatedFat 27.2, Cholesterol 352.9, Sodium 2177.8, Carbohydrate 111.5, Fiber 4.8, Sugar 29.1, Protein 73.6

PEPPERONI RIGATONI BAKE



Pepperoni Rigatoni Bake image

Kind of creamy, cheesey and saucy. Has a sort of "pizza-ish" flavor. You could use pretty much any tube pasta or even corkscrew pasta works well.

Provided by Parsley

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb rigatoni pasta
1 tablespoon olive oil
1 small onion, chopped
1/2 green pepper, chopped
2 teaspoons minced garlic
1 (8 ounce) can sliced mushrooms, drained
1 teaspoon cruched basil
1/2 teaspoon oregano
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 (16 ounce) part-skim ricotta cheese
1/2 cup parmesan cheese
1 cup reduced-fat sour cream
1 egg, beaten
1/8 cup chopped fresh parsley
1/2 teaspoon salt
4 -6 ounces sliced pepperoni
2 cups part-skim mozzarella cheese, DIVIDED

Steps:

  • Preheat oven to 350. Lightly grease a casserole pan and set aside.
  • Cook rigatoni pasta according to package directions to al dente.
  • While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
  • Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
  • When pasta is done, drain.
  • Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
  • Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
  • Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
  • Evenly pour half of the tomato sauce mixture over top.
  • Evenly place all of the pepperoni slices over top.
  • Sprinkle with 1 cup only of the mozzarella cheese.
  • Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
  • Cover and bake at 350 for 30 minutes.
  • Uncover and bake for another 15 minutes.
  • Best to let stand 5-10 minutes before serving.

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