RIGATONI PASTA BAKE
This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly.
Provided by Ashley Fehr
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
- Add the Italian seasoning, garlic, salt and pepper and cook 1 minute.
- Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
- Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
- Reserve 1/2 cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
- Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9x13" or similar baking dish.
- Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
- **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
- Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.
Nutrition Facts : Calories 440 kcal, Carbohydrate 57 g, Protein 28 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 57 mg, Sodium 1310 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
RIGATONI CASSEROLE
A layered casserole similar to lasagna but made with rigatoni pasta instead.
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. In a large saucepan, brown the ground beef over medium-high heat. Drain off any excess grease. Add the pasta sauce and Italian seasoning to the beef. Mix well and bring to a simmer. Cover the pan, reduce the heat to a low simmer and let cook, stirring occasionally, for 20 minutes. While the sauce is simmering, cook the rigatoni as directed on the package. Drain well. Combine the ricotta cheese, 1 cup of the mozzarella, the parmesan, and eggs in a bowl. Mix well. Spread about 1 cup of the pasta sauce in the bottom of the prepared baking dish. Top with half of the rigatoni. Spread half of the ricotta mixture over the pasta. Top with half of the remaining pasta sauce. Sprinkle the remaining mozzarella cheese over the sauce. Repeat the layers of the pasta, ricotta, and sauce. Place the baking pan in the oven and bake for 45 minutes or until bubbly in the center. Remove from the oven and let stand for 10 minutes before serving. Top with additional grated parmesan cheese, if desired.
Nutrition Facts :
RIGATONI CASSEROLE
This was my favourite meal growing up as a kid. My Mom always let us pick the family's meal on our birthdays, and I always picked this, even though my Mom didn't like using the oven in the heat of August. I still love it today! It is my "comfort food" and I make it often. It is great for dinner parties, too. Add some garlic bread and a salad and you have a great meal!
Provided by esm4877
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare rigatoni noodles according to package directions. When pasta is done, drain water and put pasta into a large casserole dish.
- While pasta is cooking, brown ground beef in a frying pan. Add seasonings. When it is about halfway done, add mushrooms, peppers, and onion. Drain when meat is brown.
- Add pasta sauce to the meat and vegetables and simmer for 10-15 minutes.
- While the sauce is simmering, grate the cheese.
- Put sauce mixture, parmesean cheese, and grated cheese into the casserole dish. Mix well. Cover.
- Cook in oven for 30 minutes at 350 degrees.
- I always add a bit more parmesean cheese onto my serving before eating.
- Enjoy!
Nutrition Facts : Calories 669.8, Fat 26.5, SaturatedFat 11, Cholesterol 145.7, Sodium 891, Carbohydrate 70.2, Fiber 3.6, Sugar 13.4, Protein 36.7
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.
CHEESY SAUSAGE RIGATONI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
- Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
- To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
- When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley 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
ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)
Make and share this Italian Casserole (Rigatoni and Cheese With Tomato Sauce) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
- Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
- Add sauce to pasta and toss to coat.
- In a baking dish, arrange pasta and cheese in layers, ending with cheese.
- Pour melted butter over all.
- Bake, covered, for 15 minutes.
- Uncover, and bake for another 15 minutes.
- To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
- To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.
Nutrition Facts : Calories 458.3, Fat 24.1, SaturatedFat 14.5, Cholesterol 104.4, Sodium 727.6, Carbohydrate 41.7, Fiber 2.9, Sugar 5.1, Protein 20
CHEESY RIGATONI BAKE
This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. -Nancy Urbine, Lancaster, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 486mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
BAKE & SAVE BEEF AND CHEESE RIGATONI PASTA RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, salted butter, garlic powder, flour, onion powder, milk, rigatoni, eggs, marinara sauce, shredded mozzarella cheese, parmesan cheese
Provided by Hannah Williams
Categories Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190˚C.)
- In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
- In the same pan, melt the butter, and mix with the flour until it forms a paste.
- Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
- In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
- Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
- Bake both for 30-35 minutes, or until cheese is melted and golden brown.
- Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
- Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 102 grams, Fat 42 grams, Fiber 5 grams, Protein 68 grams, Sugar 11 grams
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
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.
SEVEN-LAYER RIGATONI
Treat your family with this cheesy casserole made with pasta, sausage and veggies - perfect for Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray rectangular baking dish 13x9x2-inches, with cooking spray. Cook and drain pasta as directed on package.
- While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil.
- Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
- Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 50 mg, Fiber 3 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 6 g, TransFat 0 g
More about "rigatoni casserole food"
CHEESY BAKED RIGATONI | MRFOOD.COM
From mrfood.com
4/5 (8)Estimated Reading Time 3 minsCategory Casseroles
- Cook rigatoni according to package directions until al dente or firm; drain. Place in a large bowl and add ricotta cheese, garlic powder, 1-1/2 cups mozzarella cheese, and the mushrooms; mix well.
- Spread 1 cup spaghetti sauce evenly over bottom of baking dish. Spoon rigatoni mixture over sauce, then cover with remaining sauce. Sprinkle with Parmesan cheese.
- Cover and bake 45 minutes, or until heated through. Uncover and sprinkle with remaining mozzarella cheese and bake 10 more minutes.
EASY BAKED RIGATONI BOLOGNESE RECIPE - UNFUSSY KITCHEN
From unfussykitchen.com
HOW TO MAKE CHEESY BAKED RIGATONI WITH BEEF | KITCHN
From thekitchn.com
BAKED RIGATONI WITH BEEF RECIPE | MYRECIPES
From myrecipes.com
BAKED RIGATONI PASTA RECIPE - COOKING CLASSY
From cookingclassy.com
20+ RIGATONI PASTA RECIPES - THE FEATHERED NESTER
From thefeatherednester.com
LOADED BAKED RIGATONI RECIPE WITH BEEF - THE MEDITERRANEAN DISH
From themediterraneandish.com
MEXICAN RIGATONI CASSEROLE – EASY FREEZER MEALS
From easyfreezermeals.net
BAKED RIGATONI BOLOGNESE RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
RIGATONI CASSEROLE RECIPE | SARGENTO® FOODS INCORPORATED
From sargento.com
RIGATONI PASTA BAKE - ABOUT A MOM
From aboutamom.com
NO BOIL RIGATONI AND MEATBALL CASSEROLE - COOKING WITH CARLEE
From cookingwithcarlee.com
RIGATONI CASSEROLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED RIGATONI PASTA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
EASY BAKED RIGATONI RECIPE | THE BEST GROUND BEEF PASTA CASSEROLE
From easyweeknightrecipes.com
RIGATONI MEDITERRANEAN CASSEROLE RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
RIGATONI CASSEROLE FEATURING ITALIAN SAUSAGE - MEAL KIT DELIVERY
From makegoodfood.ca
BAKED RIGATONI WITH BEEF RECIPE - PILLSBURY.COM
From pillsbury.com
RIGATONI RECIPES: 15 DELICIOUS PASTA DISHES YOU HAVE TO TRY
BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
RIGATONI RECIPES | ALLRECIPES
From allrecipes.com
BAKED RIGATONI WITH MEAT SAUCE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
PIONEER WOMAN CHICKEN RIGATONI CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.cc
CHEESY BAKED CHICKEN RIGATONI - GARLIC & ZEST
From garlicandzest.com
CHEESY BAKED RIGATONI - MAMA LOVES FOOD
From mamalovesfood.com
CROWD-PLEASING CHICKEN RIGATONI CASSEROLE
From countrywifechronicles.com
BAKED RIGATONI PASTA CASSEROLE {FREEZER SAFE} - LEFTOVERS THEN …
From leftoversthenbreakfast.com
THE BEST RIGATONI RECIPES - CULLY'S KITCHEN
From cullyskitchen.com
BAKED RIGATONI CASSEROLE - HEATHER'S HOMEMADE KITCHEN
From heathershomemadekitchen.com
10 BEST RIGATONI RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TOFU RIGATONI CASSEROLE RECIPE | EPICURIOUS
From epicurious.com
BAKED RIGATONI - THE SEASONED MOM
From theseasonedmom.com
BAKED CREAM CHEESE RIGATONI PASTA RECIPE » MOMMY JENNA
From mommyjenna.com
10 BEST CHICKEN RIGATONI BAKE RECIPES - YUMMLY
From yummly.com
GARLIC LOVERS BEEF RIGATONI CASSEROLE - FREEZER FRIENDLY
From mealplanaddict.com
CHICKEN PARMESAN CASSEROLE - THE COOKIE ROOKIE®
From thecookierookie.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