RIGATONI WITH ROASTED TOMATOES AND BEANS
A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.
Provided by MsEarlene
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
- Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
- Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
- At the same time, 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 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g
BAKED RIGATONI WITH ROASTED EGGPLANT AND TOMATO
Steps:
- Preheat oven to 300 degrees F.
- Prepare oven-dried tomatoes:
- Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours.
- Prepare the garlic:
- Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature.
- Preheat oven to 375 degrees F.
- Prepare the eggplant:
- Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes.
- Prepare the pasta:
- In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until "al dente" or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside.
- Assemble and bake dish:
- Raise oven temperature to 425 degrees F.
- In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed among the pasta but that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper.
- Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes.
RIGATONI WITH ROASTED CHERRY TOMATOES AND BURRATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
- Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.
- Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut. If you can't find it, top your pasta with ricotta instead.
RIGATONI WITH TOMATO, EGGPLANT, & RED PEPPERS
This sauce goes well with a tubular pasta, such as rigatoni, or a long pasta, such as spaghetti. It benefits from slower cooking, becoming a rich sauce that is delicious accompanied by a leafy green salad. From The Classic Vegetarian Cookbook.
Provided by Enjolinfam
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm 2 Tbsp of the olive oil in a saucepan over moderate heat, add the onion, cover, and cook until tender: about 5 minutes. Add the eggplant, red pepper, and garlic, cover, and cook for a futher 5 minutes, stirring occasionally.
- Pour in the tomatoes with their juice, reduce the heat, and cook slowly, uncovered, until the excess liquid has evaporated and the sauce is thick and puree-like (about 20-25 minutes). Season to taste with salt and black pepper and keep warm.
- Pour 4 1/2 quarts of water into a large pan over high heat and bring to a boil. Drop in the pasta, give it a quick stir, then let the water boil steadily until the pasta is al dente: tender but not soft right through. Bite a piece to check.
- Drain the pasta but leave some water clinging to it, and return it to the hot pan with the remaining olive oil and a good seasoning of salt and black pepper. Toss the pasta to coat it with the oil.
- Pour in the sauce and toss the pasta once more. Serve at once, with flakes of Parmesan if desired, and basil leaves to garnish.
RIGATONI AND TOMATOES
Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 6
Number Of Ingredients 11
Steps:
- Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
WHITE BEANS WITH RIGATONI
"My husband and I are fans of canned beans...especially when they're combined with pasta," shares Carol Gaus of Itasca, Illinois. "This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender., Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 319 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 537mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein.
BEEFY TOMATO RIGATONI
Sharing recipes with friends is a favorite pastime of mine, and I get many requests for this mouthwatering main dish.-Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large saucepan, saute onion in oil until tender. Stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in beef, salt and pepper flakes. Cover and simmer 5 minutes. Add pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.
Nutrition Facts :
RIGATONI WITH TOMATOES AND MOZZARELLA
Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
- In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
- Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.
BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER
This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what's for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.
Provided by Martha Rose Shulman
Categories casseroles, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
- In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
- Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
- Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
- When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
- If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
- Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 641 milligrams, Sugar 6 grams
BAKED RIGATONI WITH BEEF
Make and share this Baked Rigatoni With Beef recipe from Food.com.
Provided by dicentra
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare Tomato Sauce.
- Preheat oven to 350°.
- Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.
- Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray.
- Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.
Nutrition Facts : Calories 368, Fat 20.1, SaturatedFat 9.4, Cholesterol 86.2, Sodium 995.3, Carbohydrate 21.4, Fiber 2.5, Sugar 6.1, Protein 25.6
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SOUTHERN ITALIAN-STYLE RIGATONI WITH ROASTED TOMATOES
From bonappetit.com
Servings 4
- Spread 1/4 cup of the olive oil on a 13x17” rimmed baking sheet. Scatter the onion slices evenly over the sheet in a single layer. Arrange the tomato slices side by side over the onions so that the entire sheet is evenly covered.
- Push the slices right up against each other without overlapping them. Sprinkle with about 1/4 teaspoon salt and 1/8 teaspoon pepper. If using fresh garlic, squeeze it through a press onto the cutting board (not directly onto the tomatoes—you don't want it all to land on one lone tomato). Sprinkle the pressed garlic or garlic salt, if using it, evenly over the tomatoes. Sprinkle the Parmesan so that each tomato slice gets a light covering and then do the same with the pecorino. Drizzle all over with 2 more tablespoons olive oil.
- Roast until the edges of the tomatoes are shriveled (some will begin to brown) but the tomato slices themselves have not yet begun to brown, 50 to 60 minutes. (At this point, you can cover the baking sheet with foil and set it aside at room temperature until you're ready to eat; the heat of the just-cooked pasta will rewarm the vegetables.)
RIGATONI WITH ROASTED TOMATOES | THE STAR
From thestar.com
- Spread 4 tbsp (60 mL) oil in large roasting pan or on large rimmed baking sheet. Scatter onion slices evenly over sheet in single layer. Arrange tomato slices over onions. Sprinkle with salt, pepper, garlic, parmesan and pecorino. Drizzle with 2 tbsp (30 mL) oil.
- Roast in centre of preheated 400F (200C) oven until tomato edges are shriveled and starting to brown, 50 to 60 minutes. Remove from oven; cover with foil if needed. Let stand until ready to eat.
- Add pasta; Cook pasta in large pot of boiling, salted water, as per package instructions until al dente. Drain well. Return to pot. Scrape in tomato-onion mixture. Stir well. Serve hot or at room temperature.
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