Rigatoni Sausage Pepperoni Casserole For A Crowd Food

PEPPERONI RIGATONI

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.

RIGATONI SAUSAGE BAKE

Steps:

• Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
• Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
• Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
• Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
• Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.

BAKED RIGATONI PASTA

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.

SAUSAGE AND RIGATONI DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
• Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• Spread half the pasta in an even layer in the bottom of the prepared dish. Scatter half of the sausage over the top by breaking into pieces and dolloping onto the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over top. Repeat with a second layer.
• Cover with aluminum and bake until the pasta is al dente, about 50 minutes.
• Uncover and sprinkle the mozzarella on top. Bake until the mozzarella is melted and bubbly, about 10 minutes.

PIZZA RIGATONI

Steps:

• In a skillet, cook sausage until no longer pink; drain. Cook pasta according to package directions; drain. , In a 5-qt. slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni and olives. Repeat layers. Cover and cook on low for 4 hours.

RIGATONI, SAUSAGE, PEPPERONI CASSEROLE FOR A CROWD

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.

ITALIAN RIGATONI CASSEROLE

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.

RIGATONI PASTA BAKE

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.

RIGATONI CASSEROLE

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.

PIZZA CASSEROLE

Steps:

• Preheat the oven and prepare the casserole dish: Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray. Set it aside.
• Cook the pasta: Fill a large pot with water, season the water generously with salt, and bring it up to a boil over high heat. Cook the pasta in the boiling water according to the package instructions, until al dente. Strain the pasta into a colander placed in the sink and set it aside.

CHEESY SAUSAGE RIGATONI

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.

SAUSAGE & PEPPERONI PIZZA CASSEROLE

Steps:

• Preheat the oven to 350 F.
• Cook the pasta according to package directions and drain. Return the pasta to the pot.
• Meanwhile, in a skillet over medium heat, cook the sausage; drain.
• Add the sausage and spaghetti sauce to the pasta and stir to combine. Stir in the Parmesan cheese and half of the pepperoni slices.
• Spread pasta mixture into a lightly greased 9-by-13-inch pan. Top with the mozzarella cheese. Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly.

SAUSAGE AND CHEESE BAKED RIGATONI

Steps:

• Preheat the oven to 375 degrees F. Prepare a 2 1/2 or 3 quart baking dish with a drizzle of the olive oil.
• In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned. Add the onion and cook until the onion is tender. Add the roasted red peppers and the marinara sauce and cook for 3-5 minutes or until warmed through.
• Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine.
• In a large bowl stir together the ricotta cheese, parmesan and parsley.
• Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone.
• Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.

PEPPERONI RIGATONI

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.