Rigatoni With Spiced Meat Sauce Food

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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

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

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

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.

SPICY SAUSAGE RIGATONI



Spicy Sausage Rigatoni image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

12 ounces rigatoni, cooked and drained
12 ounces hot Italian sausage, removed from casing
1/4 cup reserved cooking liquid from rigatoni
2 tablespoons olive oil and chopped
2 cups whole canned tomatoes, drained
3 cloves garlic, crushed
1 teaspoon red pepper flakes
3/4 cup heavy cream
1/2 teaspoon cayenne
1/2 cup parsley, chopped
1/2 cup Parmesan, grated

Steps:

  • Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. Add in crumbled sausage meat and cook until completely browned. Add in tomatoes and bring to a simmer. Cook about 5 minutes until sauce begins to thicken and add cream. Return to a rapid simmer. Season to taste with salt and pepper. Add cooked Rigatoni and reserved liquid. Return to simmer and sprinkle with parsley and Parmesan. Serve with extra Parmesan cheese and black pepper.

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.

RIGATONI WITH SAUSAGE & PEAS



Rigatoni with Sausage & Peas image

With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. -Lizzie Munro, Brooklyn, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

12 ounces uncooked rigatoni or large tube pasta
1 pound bulk Italian sausage
4 garlic cloves, minced
1/4 cup tomato paste
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon crushed red pepper flakes
1-1/2 cups frozen peas
1/2 cup heavy whipping cream
1/2 cup crumbled goat or feta cheese
Thinly sliced fresh basil, optional

Steps:

  • Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Add tomato paste; cook and stir 2-3 minutes or until meat is coated. Stir in tomatoes, dried basil and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally., Drain rigatoni; stir into sausage mixture. Add peas and cream; heat through. Top with cheese and, if desired, fresh basil.

Nutrition Facts : Calories 563 calories, Fat 28g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 802mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 23g protein.

RIGATONI WITH SPICY SAUSAGE AND HERBS



Rigatoni With Spicy Sausage and Herbs image

This dish is one of my husband's favorites and mine as well when I'm not worrying about carbs! I can't remember where I got this one - I think off the back of a box some time ago, but I ended up slightly altering it to turn up the heat a bit. With the tabasco to taste, you can make it a little spicy or a lot! It also reheats well.

Provided by lazy gourmet

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped
1 bay leaf
1/3 cup chopped microwaveable bacon
1 lb hot Italian sausage, casings removed and chopped into bite size pieces
1 (14 ounce) can chopped tomatoes, with or without seasonings
salt and pepper, to taste
hot sauce, such as tabasco,to taste (optional)
1 (16 ounce) package rigatoni pasta
chicken broth, as needed
1 1/2 teaspoons dried oregano

Steps:

  • Melt butter with oil.
  • Saute onion and bay leaf until onion is transparent.
  • Add bacon and sausage.
  • Cook, stirring until sausage is browned.
  • Add tomatoes, salt, pepper and hot sauce and simmer for 30 minutes over low heat.
  • If sauce gets too thick or begins to dry, thin it out with the chicken broth.
  • Meanwhile, cook the pasta per package directions.
  • Drain the pasta and leave in the original pot or transfer to a large serving dish.
  • Add the sauce to the pasta, sprinkle with the oregano, and toss together before 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

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE



Rigatoni with Spicy Sun-Dried Tomato Sauce image

Provided by Jennifer Parisi

Categories     Olive     Pasta     Tomato     Appetizer     Sauté     Vegetarian     Quick & Easy     Feta     Parmesan     Basil     Bon Appétit     California     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 pound rigatoni
1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1 tablespoon oil reserved
1 tablespoon minced garlic
1 29-ounce can ready-cut tomatoes
1/2 cup Kalamata olives, pitted, chopped
1 cup fresh chopped basil
1 cup crumbled feta cheese(about 4 ounces)
3/4 cup freshly grated Parmesan cheese (about 2 ounces)

Steps:

  • Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
  • Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

RIGATONI WITH MEAT AND CHEESE SAUCE



Rigatoni With Meat and Cheese Sauce image

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).

Provided by pedspeech

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

3 cups dried rigatoni pasta
salt & fresh ground pepper
1 tablespoon olive oil
3 cups ground beef
1 onion
1 garlic clove, chopped
1 (14 ounce) can chopped tomatoes
1 tablespoon dried herbs
2 tablespoons tomato paste
1/4 cup butter
1/2 cup all-purpose flour
1 3/4 cups milk
2 egg yolks
1/2 cup freshy grated parmesan cheese

Steps:

  • To make the meat sauce, heat the oil in a large frying pan and fry the beef for 10 minutes, stirring occasionally until browned all over. Add the onion to the pan and cook for 5 minutes, stirring occasionally.
  • Stir in the garlic, tomatoes, herbs and tomato paste. Bring to a boil, cover, and simmer for about 30 minutes.
  • Meanwhile, to make the cheese sauce, melt the butter in a small saucepan, then add in the flour and cook for 2 minutes, stirring constantly.
  • Remove the pan from the heat and gradually pour in the milk, stirring constantly. Return the pan to the heat and bring to a boil, stirring the mixture occasionally, until creamy and thickened.
  • Add the egg yolk, cheese and seasoning, and stir until the sauce is well blended.
  • Preheat the broiler. Meanwhile cook the pasta in plenty of salted boiling water according to the instructions on the package. Drain thoroughly and turn into a large mixing bowl. Pour the meat sauce over and toss to coat.
  • Divide the pasta among four flameproof dishes. Spoon over the cheese sauce and place under the grill until brown. Serve immediately, garnished with fresh basil.

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ITALIAN SAUSAGE RIGATONI WITH SPICY TOMATO CREAM SAUCE
Remove to a paper towel-lined plate and set aside. In the same skillet saute the onion until translucent, add the garlic and saute one minute. Add the fire-roasted tomatoes and white wine. Simmer and reduce the liquid to about half. Lower the heat, stir in the cream, spinach, salt, pepper, crushed red peppers, Italian sausage, and pancetta.
From dontsweattherecipe.com


RIGATONI WITH SPICY TOMATO CREAM SAUCE - THE KITCHY KITCHEN
DIRECTIONS: In a saucepan, saute onion and garlic in olive oil over medium heat. Add the crushed chili flake and paprika. Make sure it doesn’t burn. Add tomatoes, carrots, basil, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove the carrots.
From thekitchykitchen.com


RIGATONI WITH 3 PEPPER SAUCE | RACHAEL RAY
Heat EVOO in saucepot or Dutch oven, 3 turns of the pan, add fresh peppers, onions, garlic, roasted peppers, salt and pepper. Partially cover the pot and soften 5 minutes, then uncover, add vodka and reduce by half. Add the tomatoes, passata, brine and hot peppers and stir in torn basil. Lower heat and stir in the cream.
From rachaelrayshow.com


10 BEST RIGATONI PASTA WITH TOMATO SAUCE RECIPES | YUMMLY
Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan Bon Appétit fresh basil leaves, diced tomatoes in juice, dry red wine, freshly grated Parmesan cheese and 8 more Creamy Baked Rigatoni with Meat Sauce Valerie's Kitchen olive oil, minced garlic, fresh basil, Parmesan cheese, ground beef and 12 more
From yummly.com


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