Rigatoni With Ricotta Cheese Food

RIGATONI WITH RICOTTA

Steps:

• Preheat oven to 425°F
• In a small saucepot, heat EVOO over medium to medium-high heat
• Add butter and melt
• When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up
• Add onion, basil and bay
• Season with salt and pepper; simmer 30 minutes over low heat
• Remove onion
• Add butter to sauce to finish
• Bring a pot of water to a boil for the pasta
• Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parm
• Salt pasta water
• Boil rigatoni about 7-8 minutes, under-cooking it a minute or so from al dente
• Reserve about 1 cup of starchy cooking liquid
• Drain pasta and return to hot pot, stir in ricotta mixture, peas and adding starchy cooking water to combine as needed
• Transfer to a baking dish
• Pour red sauce evenly over top of pasta in baking dish, top with remaining mozzarella and Parm cheese
• Bake until bubbly and the cheese is browned, 15-18 minutes--be careful not to dry the pasta out

RIGATONI WITH RICOTTA CHEESE

Steps:

• Preheat oven to 375°.
• Spray a 9x13-inch pan with Pam.
• Cook rigatoni as per directions on package; drain.
• Beat eggs in a small bowl.
• Stir in ricotta cheese, parmesan cheese and parsley.
• To assemble casserole:.
• Spread 2 cups pasta sauce to cover bottom of pan.
• Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
• Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
• Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
• Cover with foil and bake 60-70 minutes until bubbly.
• Uncover and continue cooking for another 5 minutes until cheese melts.
• Let stand 15 minutes before serving.

RIGATONI WITH RICOTTA

Steps:

• 1. Cook the rigatoni according to package directions; drain.
• 2. In a small bowl, beat eggs. Stir in ricotta, Parmesan and parsley.
• 3. Spray a 13x9x2-inch baking dish with cooking spray. Layer in pan, 2 cups marinara sauce to cover bottom of pan; half of cooked rigatoni over sauce; top with half of ricotta mixture, dropped by spoonfuls; 1 cup mozzarella; 2 cups marinara sauce; remaining rigatoni and ricotta mixture; top with 1 cup mozzarella; remaining marinara sauce; and remaining 1 cup of mozzarella.
• 4. Bake, covered with foil, in a preheated 375-degree oven for 60-70 minutes. Uncover and continue cooking about 5 minutes or until cheese is melted. Let stand 15 minutes before serving.

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.

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.

RIGATONI WTH SPINACH AND RICOTTA CHEESE

Steps:

• 1. In a sauce pan, heat 2 tablespoons oil. Add all-purpose flour and cook for about 1 minute (until flour become light brown). Stir in ½ cup milk and cook until it thickens to sauce consistency. Add salt and black pepper. Set aside.
• 2. Cook rigatoni according to package direction. (I prefer it little under cooked) Cook frozen spinach according to package directions.
• 3. In a large sauce pan heat 2 tablespoons oil. Add garlic and cook 30 seconds. Add diced tomato and tomato sauce. Add Italian seasoning and crushed red pepper. Cook for about 10 minutes. Remove from heat.
• 4. Add cooked spinach. Add white sauce and ricotta cheese and mix it well.
• 5. Add salt and pepper according to your taste. Set aside 1 cup of sauce. Mix cooked pasta and sauce in a large baking dish.
• 6. Sprinkle mozzarella cheese on top. Cover it with aluminum foil (poke couple of hole to allow steam to escape). Bake it in 350-degrees for 15 minutes remove foil and broil until cheese is golden brown (about 4 minutes). Serve hot with garlic bread. Serve remaining sauce as a dipping sauce with garlic bread.