CHEESY RIGATONI BAKE
This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. -Nancy Urbine, Lancaster, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 486mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
AWESOME CHEESY RIGATONI BAKE
This is a delicious pasta dish that I have make quite often, this will also work well using penne --- cooking time does not include cooking the pasta.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350°F.
- Grease a 13 x9-inch casserole dish.
- Cook the rigatoni until firm-tender (do not overcook as it will cook more when baked) toss with 2 tbsp oil to prevent drying out; set aside.
- Cook beef with onions, garlic, seasoned salt and pepper until beef is done and no longer pink; drain off fat.
- Stir in pasta sauce; simmer 20 minutes.
- In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and eggs.
- On the bottom of the casserole dish spread 1-1/2 cups meat sauce.
- Top with half each, the cooked rigatoni, ricotta cheese mixture and meat sauce.
- Repeat layer ending with meat sauce.
- Top with remaining cheese.
- Bake uncovered until hot and bubbly, about 30-35 minutes.
- Let stand for 15 minutes before serving.
- Note: canned sliced mushrooms may be added to meat sauce if desired.
Nutrition Facts : Calories 1256.1, Fat 56.4, SaturatedFat 27.2, Cholesterol 352.9, Sodium 2177.8, Carbohydrate 111.5, Fiber 4.8, Sugar 29.1, Protein 73.6
CHEESY SAUSAGE RIGATONI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
CHEESY RIGATONI PEPPER BAKE
Provided by Ree Drummond : Food Network
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
- Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
- Preheat the oven to 350 degrees F.
- Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
- Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
- Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.
BAKE & SAVE BEEF AND CHEESE RIGATONI PASTA RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, salted butter, garlic powder, flour, onion powder, milk, rigatoni, eggs, marinara sauce, shredded mozzarella cheese, parmesan cheese
Provided by Hannah Williams
Categories Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190˚C.)
- In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
- In the same pan, melt the butter, and mix with the flour until it forms a paste.
- Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
- In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
- Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
- Bake both for 30-35 minutes, or until cheese is melted and golden brown.
- Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
- Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 102 grams, Fat 42 grams, Fiber 5 grams, Protein 68 grams, Sugar 11 grams
MEATY RIGATONI BAKE
Here's a super-easy Italian entree you may just fall in love with. "I created this dish from ingredients I had on hand," says Mary Jo Grossman of Cloquet, Minnesota. "My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 414 calories, Fat 23g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1385mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.
CHEESY RIGATONI BAKE
'This is a family favorite,' writes Nancy Urbine from Lancaster, Ohio. 'One of our four children always asks for it as a birthday dinner.'
Provided by Allrecipes Member
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in. square baking dishes. Top each with one can of tomato sauce and mozzarella cheese. Spoon white sauce over top; sprinkle with Parmesan cheese.
- Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375 degrees F for 30-35 minutes or until a meat thermometer reads 160 degrees F.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 33.8 g, Cholesterol 83.9 mg, Fat 8.8 g, Fiber 1.9 g, Protein 14.4 g, SaturatedFat 4.6 g, Sodium 474.5 mg, Sugar 5 g
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