Rigatoni With Meat Sauce Food

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RIGATONI WITH MEAT SAUCE



Rigatoni with Meat Sauce image

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.

Provided by Marge Perry

Categories     HarperCollins     Small Plates     Kid-Friendly     Dinner     Pasta     Meat     Tomato     Soy Free     Peanut Free     Tree Nut Free     Garlic     Beef     Ground Beef     Red Wine     Wine     One-Pot Meal

Yield 4 servings

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 medium onion, finely diced (about 1 cup)
1 medium carrot, peeled and finely chopped (about 1/3 cup)
1 celery stalk, finely chopped (about 1/3 cup)
1 tablespoon chopped fresh oregano or 1 teaspoon dried
12 ounces lean ground beef (85%)
5 garlic cloves, minced
1/2 cup dry red wine, such as Cabernet Sauvignon
1 (28-ounce) can crushed tomatoes with basil
2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
12 ounces rigatoni pasta
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Pecorino Romano cheese
1/3 cup fresh basil leaves, thinly sliced

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
  • Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
  • Serve the rigatoni topped with the Romano and basil.

BAKED RIGATONI WITH MEAT SAUCE



Baked Rigatoni with Meat Sauce image

Rigatoni pasta is layered with a rich, homemade meat sauce, béchamel, and two kinds of cheese and baked until bubbling and golden brown. This classic Baked Rigatoni with Meat Sauce is family-friendly comfort food at its best!

Provided by Valerie Brunmeier

Categories     Main Course     Pasta

Time 1h

Number Of Ingredients 17

16 ounces rigatoni
2 tablespoons extra virgin olive oil
½ cup onion (diced)
1 tablespoon minced garlic
1 pound 85% to 90% lean ground beef
28 ounces crushed Italian style tomatoes
15 ounces tomato sauce
1 teaspoon salt (or more to taste)
freshly ground pepper (to taste)
⅓ cup red wine
½ cup thinly sliced fresh basil
2 tablespoons butter
2 tablespoons flour
1 cup 2% milk (slightly warmed)
dash ground nutmeg
1 cup shredded part-skim mozzarella cheese (or more, as desired)
½ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the pasta in a large pasta pot, 2 minutes shy of the package directions.

Nutrition Facts : Calories 529 kcal, Carbohydrate 57 g, Protein 27 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 968 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

10 BEST WAYS TO USE RIGATONI



10 Best Ways To Use Rigatoni image

Looking for an easy dinner? Try one of these amazing rigatoni recipes! From spicy sausage to Greek pasta to tomato cream, the whole family will happily devour these meals.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Spicy Sausage Rigatoni
Baked Rigatoni Pasta
Rigatoni Skillet with Mushrooms and Spinach
Greek Pasta Bake
Artichoke and Pea Rigatoni Pasta
Tomato Cream Rigatoni
Creamy Lemon Pasta
Pasta alla Norma
Rigatoni Arrabbiata
Greek Pasta Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a rigatoni recipe in 30 minutes or less!

Nutrition Facts :

RICOTTA-STUFFED RIGATONI PIE WITH MEAT SAUCE



Ricotta-Stuffed Rigatoni Pie with Meat Sauce image

No noodle will be left behind in this hearty meal. Each piece of pasta is piped full of creamy ricotta, turning this classic dish into an impressive (and filling) meaty pasta pie. To save some time, substitute 4 cups of store-bought meat sauce instead of making your own.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 19

1 tablespoon olive oil
1/2 pound ground beef or pork, or a combination
Kosher salt and freshly ground black pepper
1/2 small onion, finely chopped
1 tablespoon tomato paste
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
One 28-ounce can tomato puree
Kosher salt
2 tablespoons olive oil
1 pound rigatoni
1 1/2 cups whole-milk or part-skim ricotta
1/2 cup grated Parmesan
1 large egg, beaten
Kosher salt and freshly ground black pepper
8 ounces part-skim mozzarella, grated
1/2 cup grated Parmesan
1/4 cup fresh Italian flat-leaf parsley leaves, roughly chopped (optional)

Steps:

  • For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes. Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute. Add the tomato puree, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer. Cover the pan and cook for 30 minutes. (You can make and cool the sauce the day before. Reheat before using the next day.)
  • For the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Grease a 9-inch springform pan with 1 tablespoon oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain and toss with the remaining tablespoon oil, then spread out in a single layer on a rimmed baking sheet.
  • Spread 1/4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled.
  • For the ricotta filling: Stir together the ricotta, Parmesan, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer. (You can cook and fill the pasta the day before.)
  • Preheat the oven to 375 degrees F. Put the filled springform pan on a foil-lined baking sheet to catch drips. Pour 2 cups of the meat sauce over the pasta, spreading it with the back of a spoon so that it drips in between the noodles. Top with the mozzarella and Parmesan.
  • Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 20 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 45 minutes (do not skip this part or your noodles will fall apart when serving!). Sprinkle with parsley, if using, then carefully remove the sides of the pan. Cut the pie into wedges and serve with the reserved meat sauce on the side.

RIGATONI WITH SPICED MEAT SAUCE



Rigatoni with Spiced Meat Sauce image

Cinnamon and cayenne pepper add spice and heat to this Rigatoni with Spiced Meat Sauce pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
12 ounces rigatoni or other short pasta
1 pound ground lamb or beef chuck
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup tomato paste
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon red-wine vinegar

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside.
  • While pasta is cooking, cook lamb in a large saucepan over medium-high, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender, 4 to 6 minutes.
  • Stir in tomato paste, cinnamon, and cayenne, and cook until fragrant, about 2 minutes. Add 1 1/2 cups water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 8 to 10 minutes. Stir in vinegar, and season again with salt and pepper. Add sauce to pot with pasta, and toss to combine.

Nutrition Facts : Calories 569 g, Fat 17 g, Fiber 4 g, Protein 33 g

BAKED RIGATONI PASTA



Baked Rigatoni Pasta image

This baked rigatoni recipe is pasta tossed in a flavorful meat sauce, then topped with plenty of cheese and baked until golden brown. A super easy dinner option that's great for feeding a crowd!

Provided by Sara Welch

Categories     Main

Time 1h35m

Number Of Ingredients 12

2 teaspoons olive oil
1 pound ground beef (I use 90% lean)
1 pound mild Italian sausage (casings removed)
1/2 cup onion (finely chopped)
2 teaspoons garlic (minced)
24 ounce jar marinara sauce
8 ounce can tomato sauce
salt and pepper to taste
16 ounces rigatoni pasta (cooked according to package directions)
2 cups mozzarella cheese (shredded)
2 tablespoons chopped parsley
cooking spray

Steps:

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

Nutrition Facts : Calories 601 kcal, Carbohydrate 51 g, Protein 35 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 102 mg, Sodium 726 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

BAKED RIGATONI WITH MEAT SAUCE



Baked Rigatoni With Meat Sauce image

This is a favorite in my kitchen. It's a perfect Sunday meal. This sauce isn't your typical tomato saucy meat rigatoni. Please enjoy,it's special enough for Christmas eve dinner too!

Provided by Melba Sundevil

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 lb rigatoni pasta
1 lb lean ground beef (at least 90% lean)
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup white wine
4 cups canned diced tomatoes in tomato puree
6 tablespoons grated parmesan cheese
1/2 lb mozzarella cheese, shredded

Steps:

  • In large pan heat oil& butter over low heat.
  • Add onion, carrot, celery, garlic, parsley, basil and cook until very soft, about 20 minutes.
  • Raise heat to moderate, add ground beef, fennel seed, salt and black pepper, cook until no longer pink.
  • Add wine and cook until almost evaporated, about 5 minutes.
  • Add tomatoes with juices and simmer covered for 30 minutes.
  • Stir in parmesan and continue to cook.
  • Preheat oven to 350, and lightly grease 3 quart baking dish.
  • In a large pot of boiling water cook rigatoni until almost al dente, about 12 minutes.
  • Drain, toss pasta with meat sauce.
  • Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining pasta mixture, and top with remaining cheese.
  • Bake until pasta is hot, about 20 minutes.

Nutrition Facts : Calories 667, Fat 29.3, SaturatedFat 12.9, Cholesterol 157.5, Sodium 1011.1, Carbohydrate 59.4, Fiber 3.5, Sugar 3.5, Protein 36.9

BAKED RIGATONI WITH MEAT SAUCE



Baked Rigatoni With Meat Sauce image

This is a quick and easy recipe that is perfect for a crowd, as it doubles and triples easily. It is comfort food at its best. Even picky eaters will come back for seconds!!! From the book Pasta by Food & Wine. COOKING TIME INCLUDES 70 MINUTES OF SIMMER & BAKE TIME!

Provided by Jostlori

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 carrot, chopped fine
1 celery rib, chopped fine
2 garlic cloves, minced
1/4 cup fresh flat-leaf parsley, minced
2 tablespoons fresh basil, minced
1 lb ground beef
1 teaspoon ground fennel
1 1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
1/2 cup white wine
32 ounces canned whole tomatoes, chopped including juice
6 tablespoons parmesan cheese, grated
3/4 lb rigatoni pasta
1/2 lb mozzarella cheese, grated (about 2 cups)

Steps:

  • In a medium frying pan, heat the oil and butter over low heat. Add the onion, carrot, celery, garlic, parsley and basil and cook until very soft, about 20 minutes.
  • Raise the heat to moderate, add the ground beef, fennel seed, salt and pepper and cook, stirring, until the meat is no longer pink, about 5 minutes.
  • Add the wine and cook until almost evaporated, about 5 minutes.
  • Add the tomatoes with their juice and simmer, covered, for 30 minutes.
  • Stir in the parmesan.
  • Heat the oven to 350F.
  • In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain.
  • Lightly oil a 3 quart oval baking dish. Toss the pasta with the meat sauce and put half of it in the baking dish. Top with half the mozzarella. Repeat with remaining pasta and mozzarella.
  • Bake until the pasta is piping hot, about 20 minutes.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • 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, about 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

BAKED RIGATONI WITH BEEF



Baked Rigatoni with Beef image

Make this Baked Rigatoni with Beef the hero of any weeknight. Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting baked rigatoni will have everyone at the table asking for seconds-even the picky eaters. This simple rigatoni and beef casserole is a delicious way to spend family time.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 6

2 3/4 cups uncooked rigatoni pasta (about 8 oz)
1 lb ground beef (at least 80% lean)
1 jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
2 cups shredded part-skim mozzarella cheese (8 oz)
1/2 cup grated Parmesan cheese
Small fresh basil leaves, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
  • Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
  • Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
  • Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.

Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Cup, Sodium 660 mg, Sugar 4 g, TransFat 1/2 g

RIGATONI WITH STEAK SAUCE



Rigatoni with Steak Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons olive oil
2 (12-ounce) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup dry red wine
1 (26-ounce) jar marinara sauce
1 cup beef broth
16 ounces dried rigatoni pasta
3 ounces Parmesan, shaved

Steps:

  • Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
  • Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
  • Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.

BAKED RIGATONI WITH ITALIAN SAUSAGE



Baked Rigatoni with Italian Sausage image

This baked rigatoni with Italian sausage is perfect to make when you're craving a hearty, rich casserole. With only 5 ingredients (marinara sauce, mozzarella, parmesan cheese, Italian sausage, and pasta) it's ready in just 30 minutes or less.

Provided by Renae

Categories     Main Course     Dinner

Time 30m

Number Of Ingredients 5

16 oz rigatoni pasta
16 oz Italian sausage
1 jar (26 oz) pasta sauce
8 oz fresh mozzarella cheese, sliced
4 oz parmesan cheese, grated

Steps:

  • Fill a stockpot with about 6 quarts of water, for the pasta. Heat on high until boiling.
  • In a skillet, brown the sausage. Drain off visible fat. Preheat oven to 350°.
  • Add pasta to boiling, salted water and cook according to directions. Drain.
  • Mix the pasta and sausage together in the baking dish. Pour over the pasta sauce. Evenly nestle the mozzarella cheese balls throughout the casserole. Sprinkle with parmesan cheese. See notes below to serve this without baking.
  • Bake at 350° for 20 minutes, until the top is bubbly and golden. Garnish with parmesan cheese and fresh basil.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 44 g, Protein 27 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 75 mg, Sodium 823 mg, Fiber 2 g, Sugar 2 g, Calories 547 kcal

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Category Main Course
Servings 15-20
Estimated Reading Time 2 mins


RIGATONI WITH MEAT SAUCE RECIPE - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Rigatoni With Meat Sauce Recipe are provided here for you to discover and enjoy Rigatoni With Meat Sauce Recipe - …
From recipeshappy.com


RIGATONI WITH MEAT SAUCE - THE CALIFORNIA WINE CLUB - RECIPES
Add meat and break up until brown along with some salt to taste. Mix in the garlic. Add the onion and carrots to the pan and cook a few more minutes. Use the red wine to deglaze the pan. Add in the tomatoes and simmer. Add the bay leaf and oregano and salt, to taste. Simmer up to 2 hours. The longer the better. Add in the cooked rigatoni and stir.
From cawineclub.com


BAKED RIGATONI WITH MEAT SAUCE RECIPE - FOOD NEWS
Baked Rigatoni With Meat Sauce Recipe. In a large pot of boiling water cook rigatoni until almost al dente, about 12 minutes. Drain, toss Pasta with meat sauce. Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining Pasta mixture, and top with remaining Cheese. Bake until Pasta is hot, about 20 minutes.
From foodnewsnews.com


MAGGIANO'S LITTLE ITALY - RIGATONI WITH MEAT SAUCE, SMALL ...
Maggiano's Little Italy - Rigatoni with Meat Sauce, Small. Serving Size : 1 serving. 3,460 Cal. 57% 490g Carbs. 27% 105g Fat. 16% 140g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily Goals . How does this food fit into your daily goals? Calorie Goal-1,460 cal. 3,460 / 2,000 cal left. Fitness Goals : Heart Healthy. Fat-38g. 105 / 67g left. …
From androidconfig.myfitnesspal.com


THE GOOD DISH MELISSA GORGA'S MEAT SAUCE OVER RIGATONI
Cook the rigatoni according to package directions for al dente. Meanwhile, remove the meat and bones from the sauce to a serving platter. Add the cooked rigatoni to another pot or skillet. Ladle enough sauce for the amount of pasta. Toss to coat. Serve in bowls topped with more sauce and grated Parmigiano Reggiano. Serve the meat on the side.
From gooddishtv.com


BAKED RIGATONI WITH MEAT SAUCE - DELICIOUS RECIPES THAT ...
Rigatoni pasta is layered with a rich homemade meat sauce, bechamel and two kinds of cheese and baked to a bubble and golden brown. This classic Bakita Rigatoni with Meat Sauce is a family comfort food best! Many pasta baking recipes require a crunchy sauce to speed things up, but not this one. This hearty, …
From dishev.com


RIGATONI WITH GENOVESE-STYLE MEAT SAUCE - CHEF JOHN ...
The word rigatoni comes from the Italian word rigato (rigatone being the augmentative and rigatoni the plural form), which means “ridged” or “lined”, and is associated with the cuisine of southern and central Italy. Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix -ino (pluralized -ini) denoting their relative size.
From everybodylovesitalian.com


INSTANT POT RIGATONI WITH MEAT SAUCE • SIMPLE NOURISHED LIVING
Ways to Use Leftover IP Rigatoni & Meat Sauce. Reheat leftovers in the microwave (affiliate link) for a simple lunch or dinner or freeze them in portion-size containers for future quick and easy meals.. Turn this into a pasta soup by adding leftovers to a large sauce pan with chicken or vegetable broth (affiliate link) and a little more marinara, until you reach the desired …
From simple-nourished-living.com


RIGATONI WITH MEAT SAUCE RECIPE
Crecipe.com deliver fine selection of quality Rigatoni with meat sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Rigatoni with meat sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Baked Rigatoni with Beef Pillsbury.com Treat your family to a hearty and cheesy casserole dinner tonight with this …
From crecipe.com


RIGATONI WITH MEAT SAUCE RECIPE - ALL INFORMATION ABOUT ...
Rigatoni With Meat and Cheese Sauce Recipe - Italian.Food.com best www.food.com. This recipe tops the rigatoni with a bechamel style sauce before broiling. Can substitute ground turkey or Italian sausage for the ground beef. I also just make this in a large casserole dish rather than individual bowls (it makes a LOT to be considered four servings).
From therecipes.info


HAMBURGER RIGATONI AND PASTA SAUCE BEST RECIPES
Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more. Serve the rigatoni topped with the Romano and basil.
From wiki-recipes.info


BAKED RIGATONI WITH MEAT SAUCE | TANDOORIDAYS
Rigatoni pasta is layered with a rich, homemade meat sauce, béchamel, and two kinds of cheese and baked until bubbling and golden brown. This classic Baked Rigatoni with Meat Sauce is family-friendly comfort food at its best! Many pasta bake recipes call for jarred sauce to speed things up, but not this one. This hearty, satisfying baked ...
From tandooridays.com


BAKED RIGATONI WITH MEAT SAUCE BEST RECIPES
Baked Rigatoni With Meat Sauce Best Recipes PASTA WITH MEAT SAUCE. 2020-03-27. Provided by Michael Symon : Food Network. Categories main-dish. Time 1h20m. Yield 4 to 6 servings. Number Of Ingredients 11. Ingredients: 2 tablespoons oil (I'm using olive oil) 2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb (I'm using beef) 1 …
From wiki-recipes.info


RIGATONI RECIPES | ALLRECIPES
Rigatoni al Segreto (Rigatoni with Secret Sauce) Rating: 5 stars 78 This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of …
From allrecipes.com


BAKED RIGATONI WITH MEAT SAUCE | BREAD N SOUP
Rigatoni pasta is layered with a rich, homemade meat sauce, béchamel, and two kinds of cheese and baked until bubbling and golden brown. This classic Baked Rigatoni with Meat Sauce is family-friendly comfort food at its best! Many pasta bake recipes call for jarred sauce to speed things up, but not this one. This hearty, […]
From breadnsoup.com


RIGATONI ALLA GENOVESE – MAYBE THE BEST MEAT SAUCE YOU’VE ...
Ingredients for enough sauce for 2 pounds of dry rigatoni (8 servings): 1 tablespoon olive oil . 6 ounces pancetta or salt pork, diced . 2 1/2 pounds beef chuck, seasoned with 2 teaspoons kosher salt. 1/2 cup diced celery. 1/2 cup diced carrot. 1 rounded tablespoon tomato paste. 1 teaspoon freshly ground black pepper . 1 bay leaf. 2/3 cup white wine. 4 …
From foodwishes.blogspot.com


EASY ITALIAN SAUSAGE AND RIGATONI - THERESCIPES.INFO
Easy Italian Sausage and Rigatoni Recipe | Allrecipes new www.allrecipes.com. Easy Italian Sausage and Rigatoni Recipe | Allrecipes Italian staples like sausage, pasta, marinara sauce, and 3 kinds of cheese come together easily in this delicious dinner that's easy to make and perfect for any busy weeknight.
From therecipes.info


RIGATONI WITH MEAT SAUCE | DISCUSSING FOOD AND FACE
Rigatoni with Meat Sauce. 1 lb of ground beef (or any meat of your choice) 1 24 oz can of whole tomatoes (or diced, if you prefer) 1 onion, diced; 3 cloves of garlic, minced; Seasonings of your choice (salt, pepper, oregano, thyme, basil, etc) Parmesan (freshly grated or pre-grated, up to you, I don’t judge) Half a box of rigatoni
From foodandface.wordpress.com


RIGATONI PASTA WITH MEAT SAUCE - ALL INFORMATION ABOUT ...
Discover detailed information for Rigatoni Pasta With Meat Sauce available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Rigatoni Pasta With Meat Sauce .
From therecipes.info


BAKED RIGATONI WITH MEAT SAUCE | RECIPES WIKI | FANDOM
Preheat oven to 350, and lightly grease 3 quart baking dish. In a large pot of boiling water cook rigatoni until almost al dente, about 12 minutes. Drain, toss Pasta with meat sauce. Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining Pasta mixture, and top with remaining Cheese.
From recipes.fandom.com


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