Rigatoni Al Forno Baked Rigatoni With Roasted Asparagus And On Food

BAKED RIGATONI

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.

RIGATONI AND ASPARAGUS

Steps:

• Cut asparagus into 1-inch pieces. Chop the green onion.
• Bring a large pot of water to boil over high heat. Add rigatoni and cook for 6 minutes. Add asparagus to the pot and continue to cook for an additional 3-4 minutes, until pasta is barely tender and asparagus is tender-crisp.
• Drain pasta and asparagus, rinse with cold water, and drain well.
• Return pasta and asparagus to pot. Add marinara sauce, sour cream, vinegar, onion, basil, salt and pepper. Toss to mix well. Heat 2-3 minutes until heated through.
• Serve topped with Parmesan cheese.

RIGATONI AL FORNO

Steps:

• Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
• While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
• Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
• Remove from heat and add in the oregano and pepper.
• Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta and mix well.
• The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
• Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
• Sprinkle with the bread crumbs and the remaining Grana Padano.
• Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.

RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON

Steps:

• Preheat oven to 375°; put a large pot of water on to boil.
• Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
• Add pasta to boiling water.
• After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
• Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
• Bake until bread crumbs are brown and crisp, 10-15 minutes.
• Serve hot with a cruet of balsamic vinegar.

BAKED RIGATONI WITH SAUSAGE

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 AL FORNO

Steps:

• Add the olive oil and onion to the pan and sautee over medium-low heat until the onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add beef and pork to pan and cook until browned, breaking up as it cooks.
• Once the meat is browned, drain any excess fat and liquid.
• Pour the tomatoes into the pan and stir, then add 1/2 cup of water, stock or red wine (or more, as desired). Set heat to medium, cover the pan, and simmer for 30 minutes.
• Add fresh basil leaves, salt and chili pepper, then simmer on medium-low heat for another 15 to 30 minutes until the sauce is cooked.
• Preheat the oven to 400ºF.
• Bring a large pot of salted water to a rolling boil.
• Add the rigatoni to the boiling water and reduce heat to medium-high. Cook until slightly more firm than al dente (as it will continue cooking in the oven).
• Drain the pasta, reserving 1/3 cup of the water. Add the pasta back to the pot along with the reserved water and 1 cup of the sauce. Gently toss the pasta.
• Take an ovenproof 9×13 inch pan and line the bottom with a thin layer of the tomato sauce.
• Add 1/2 of the pasta to the pan and smooth it into an even layer. Top with half of the meat sauce, 1/2 of the grated mozzarella, and 1/2 of the grated Parmigiano.
• Add the other half of the pasta, and smooth it into an even layer. Top it with the remaining meat sauce, mozzarella and Parmigiano.
• Bake for 30 to 45 minutes until the cheese is golden and bubbly. Remove from the oven and allow to cool for 15 minutes.
• Divide into 8 pieces and serve with extra grated Parmigiano on the side.

MAKEOVER RIGATONI WITH BACON AND ASPARAGUS

Steps:

• Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted., Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.

BAKED RIGATONI

Steps:

• Cook pasta.
• Drain.
• Arrange in a 2 1/2 qt casserole.
• Add 2 tbsp of the butter, mozzarella cheese, sauce and meatballs or ham.
• Mix thoroughly.
• Sprinkle with parmesan.
• Dot with remaining butter.
• Bake at 350 for 15 minutes til heated through.
• Broil for 5 minutes to brown the cheese lightly.

BAKED RIGATONI

Steps:

• Cook rigatoni.
• Drain.
• Brown ground beef.
• Drain grease.
• Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
• cheese and ricotta cheese together with rigatoni noodles.
• Pat mixture in a 13" x 9" pan.
• Sprinkle with remaining 1/2 cup of mozzarella cheese.
• Sprinkle some grated parmesan cheese on top.
• Cover with foil.
• Bake at 375 degrees for 30 minutes.

WW RIGATONI AL FORNO

Steps:

• Preheat oven to 500°F Spray 9 x 13 inch baking pan with non-stick spray (or for restaurant-style serving put in 1-cup shallow baking dishes in which case you will need only 5 minute baking time).
• Cook rigatoni according to package directions; drain and keep warm.
• Combine tomato sauce, half and half and cheeses in medium bowl.
• Add hot pasta and toss to coat.
• Spread mixture evently in prepared baking pan and bake until bubbly and browned on top, about 7 minute.
• 5 points per serving.

RIGATONI AND CAULIFLOWER AL FORNO

Steps:

• Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
• Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
• Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.).
• Bake, uncovered, for 20 to 30 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.