RIGATONI AL FORNO WITH GORGONZOLA SAUCE RECIPE - (4/5)
Provided by á-18
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 deg F / 180 deg C. 2. Bring a large pot of salted water to a boil and cook rigatoni according to package instructions, about 12 minutes. 3. In the meantime, prepare the Creamy Gorgonzola Sauce. In a medium sauce pan, mix together the ingredients for the sauce (except for parsley) and cook over medium-low heat until melted and well blended. Occasionally stir the sauce until it thickens up. Remove from heat and add parsley. Set aside. 4. As the sauce is cooking, heat a small non-stick frying pan, about 1 minute, and then add the speck, pancetta or bacon. Cook until the meat doesn't appear to be raw, anymore (not browned), about 1 minute. Remove from heat and set aside. I added a bit of salt so the speck wouldn't taste bland when mixed with pasta. 5. Drain pasta when done and transfer back into the pot. Add speck, frozen peas, and Creamy Gorgonzola Sauce. Mix well and then transfer to a 1.5-2 L baking casserole and sprinkle with bread crumbs on top (optional). 6. Bake in preheated oven for 20 minutes. Cool 5 minutes before serving. Serve with a tossed green salad and garlic bread, if desired.
RIGATONI AL FORNO
Make and share this Rigatoni Al Forno recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1195.3, Fat 74.6, SaturatedFat 44.4, Cholesterol 341.6, Sodium 919, Carbohydrate 91.8, Fiber 4, Sugar 6.6, Protein 40.7
RIGATONI AL FORNO
Meaty, rich tomato sauce, rigatoni and cheese combine in this hearty baked pasta dish that's like a warm hug in every bowl.
Provided by Food Network Canada
Categories bake,beef,cheese,pasta,pork,tomatoes
Yield 8 servings
Number Of Ingredients 14
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.
RIGATONI WITH GORGONZOLA CHEESE
Categories Cheese Dairy Pasta Appetizer Bake Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/2 tablespoon butter in small nonstick skillet over medium heat. Add breadcrumbs and stir until golden, about 4 minutes. Remove skillet from heat.
- Bring milk and cream to simmer in medium saucepan. Remove from heat. Melt remaining 2 tablespoons butter in another medium saucepan over low heat. Add flour; stir 2 minutes. Whisk in milk mixture. Whisk until slightly thickened, about 4 minutes. Add Gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add Gorgonzola sauce to pasta and toss to coat. Season pasta to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with grated Parmesan cheese and breadcrumbs. Bake pasta until sauce bubbles, about 25 minutes. Let stand 5 minutes and serve.
RIGATONI WITH SIRLOIN AND GORGONZOLA SAUCE
From Food and Wine Quick from Scratch Pasta Cookbook. Haven't tried it yet but posting for safe keeping. Serve with red wine with a fine acidity.
Provided by Vicki in CT
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large fry pan heat 1 T of oil over moderate heat. Season meat with 1/4 tsp each of salt and pepper. Add to pan, brown and cook about 4 minutes for medium rare. Remove.
- Add remaining oil to hot pan. Cook mushrooms with 1/4 tsp salt for two minutes. Remove and add to meat.
- Add shallot, broth, and worcestershire to hot pan. Cook and dislodge any brown bits. Add remaining salt and pepper. Simmer five minutes.
- Add cheese, cream, steak, mushrooms to pan along with remaining salt and pepper, parsley. Heat one minute.
- Meanwhile cook pasta according to package directions.
- Drain pasta and toss with above sauce.
Nutrition Facts : Calories 851.3, Fat 46.5, SaturatedFat 20.3, Cholesterol 204.5, Sodium 1283.7, Carbohydrate 67, Fiber 3.8, Sugar 2.9, Protein 41.4
WW RIGATONI AL FORNO
I was devastated when I lost this recipe which came from an old Weight Watchers magazine. I wrote to WW and they sent me a replacement magazine but it was the wrong one! I was amazed when I told them and they took the time and effort to send me the right one. A luscious restaurant-type recipe that and doesn't taste like diet fare. Key is the blazing hot oven.
Provided by Maxxr
Categories One Dish Meal
Time 24m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 297.2, Fat 7.6, SaturatedFat 3.9, Cholesterol 65.1, Sodium 127.6, Carbohydrate 44.3, Fiber 2.3, Sugar 2.5, Protein 12.5
CHICKEN BREASTS OVER RIGATONI WITH GORGONZOLA SAUCE
Make and share this Chicken Breasts over Rigatoni With Gorgonzola Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- CHICKEN MARINADE: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a non-reactive dish (glass or porcelain), combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate, covered and refrigerated, for not more than 2 hours.
- FOR THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a simmer, add the sage and parsley and remove from the heat; set aside.
- THE CHICKEN: Remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.
- ASSEMBLY: Add the hot cooked pasta to the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.
More about "rigatoni al forno with gorgonzola sauce recipe 45 food"
RIGATONI WITH SIRLOIN AND GORGONZOLA SAUCE - FOOD & WINE
From foodandwine.com
BAKED RIGATONI (RIGATONI AL FORNO) RECIPE : SBS FOOD
From sbs.com.au
RIGATONI AL FORNO WITH BOLOGNESE SAUCE RECIPE | CALGARY CO-OP
From calgarycoop.com
RIGATONI WITH SIRLOIN AND GORGONZOLA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
WWW.FOODNEWSNEWS.COM
RIGATONI AL FORNO - MAPLEWOOD ROAD
From maplewoodroad.com
RIGATONI AL FORNO - SUGAR SALT MAGIC
From sugarsaltmagic.com
PASTA AL FORNO WITH RADICCHIO AND GORGONZOLA - FOOD LOVES …
From foodlovescompany.ca
RIGATONI AL FORNO WITH GORGONZOLA SAUCE RECIPE | RECIPE | RIGATONI ...
From pinterest.co.uk
BAKED RIGATONI – PASTA AL FORNO - VINCENZO'S PLATE
From vincenzosplate.com
RIGATONI AL FORNO WITH GORGONZOLA SAUCE RECIPE | RECIPE
From pinterest.com
BEST RIGATONI AL FORNO RECIPES | FOOD NETWORK CANADA
From pinterest.ca
RIGATONI AL FORNO WITH GORGONZOLA SAUCE RECIPE 45
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love