Baked Mozzarella Rigatoni Recipes

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BAKED RIGATONI



Baked Rigatoni image

This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

3 tablespoons olive oil
2 large cloves garlic, finely chopped
1 small onion, finely chopped
1 can (6-ounce) tomato paste
2 cans (28-ounce) unpeeled crushed tomatoes in puree
1 teaspoon sugar
1 tablespoon coarse salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 pound rigatoni
2 pounds sweet Italian sausage, casings removed
1 1/2 pounds whole-milk ricotta cheese
1 pound mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.
  • Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.
  • In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.
  • In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.
  • To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.

BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

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 MOZZARELLA RIGATONI



Baked Mozzarella Rigatoni image

This is adapted from a recipe in Parade magazine. Have made it a couple of times, and is a keeper. I am not fond of most run-of-the-mill Italian dishes, but this one is outstanding. The fresh Mozzarella and fresh basil make this dish. Do not substitute.

Provided by AreThree

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 mild Italian sausage, casings removed
3 hot Italian sausages, casings removed
12 ounces rigatoni pasta
2 1/2 cups marinara sauce (use your favorite)
2 medium tomatoes, diced
1/2 cup fresh basil leaf, coarsely chopped
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
16 ounces fresh mozzarella cheese
salt, to taste
pepper, to taste

Steps:

  • Pre-heat your oven to 350 degrees.
  • Prepare fresh Basil leaves by tearing or chopping them into dime-sized pieces and set aside.
  • Cut about five slices of the fresh Mozzarella cheese and set aside.
  • Cube the remaining Mozzarella cheese and set aside. I use about half of the cheese as cubes and about half as slices.
  • Dice the tomatoes and set aside.
  • Pour the Olive oil into your favorite skillet and apply medium heat.
  • Fill a large pot with water, and apply high heat to boil the pasta.
  • Lightly oil a 9 x 13 inch baking dish that is about 2 inches deep.
  • Into a large bowl, combine the Marinara sauce, the diced tomatoes, the Basil, the Oregano, the red pepper flakes and the cubes of Mozzarella.
  • Remove the casings from the sausages and brown in the skillet, breaking the sausages into clumps.
  • Cook the Rigatoni in the boiling water until just tender. I like to add olive oil and salt to the water here, but you may cook your pasta how you like.
  • After the pasta and sausage are cooked, add both to the large bowl and thoroughly, but gently, combine.
  • Once everything has been mixed, pour the contents of the bowl into the baking dish.
  • Place the slices of Mozzarella on top of the mixture. I like to cut the slices into smaller slices so I get a nice even distribution of Mozzarella on the top of the mixture.
  • Place in the pre-heated oven, on the middle rack, and bake for about 20 minutes.

Nutrition Facts : Calories 767.6, Fat 44.3, SaturatedFat 18, Cholesterol 150.5, Sodium 1402.4, Carbohydrate 56.4, Fiber 3.1, Sugar 12.2, Protein 35.4

CHEESY RIGATONI BAKE



Cheesy Rigatoni Bake image

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

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1/4 cup water
4 large eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

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

BAKED RIGATONI



Baked Rigatoni image

You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. -Esther Perea, Van Nuys, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 21

1 medium onion, chopped
1 small green pepper, diced
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
3/4 cup water
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 bay leaf
2 teaspoons sugar
1-1/2 teaspoons salt
1 teaspoon oregano
1/4 teaspoon pepper
1 package (16 ounces) rigatoni
2 tablespoons butter
2 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
Additional Parmesan cheese

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.

Nutrition Facts : Calories 356 calories, Fat 12g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 835mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.

BAKED RIGATONI WITH AUBERGINE & MOZZARELLA



Baked rigatoni with aubergine & mozzarella image

A fantastic dish for entertaining - the whole thing can be made ahead

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

1 ¼kg small vine or small plum tomato
a sprinkling of golden caster sugar
4 tbsp extra-virgin olive oil , plus extra for drizzling
1 large aubergine (about 450g/1lb)
500g rigatoni
2 garlic cloves , crushed
85g black olive , stoned and chopped
2 good handfuls of basil leaves, plus extra for serving
450g buffalo mozzarella
50g parmesan , freshly grated, plus extra for serving

Steps:

  • Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut-side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes.
  • Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
  • Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente - it should be undercooked because it finishes off in the oven. Drain well and tip into a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the crushed garlic and chopped olives. Toss the oil mixture through the pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.
  • Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.)
  • Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter half the tomatoes and their juices over the pasta in the dish. Roughly tear the basil leaves and scatter on top. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here 3-4 hours in advance). Bake for 20-25 minutes, until piping hot and the top is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.

Nutrition Facts : Calories 722 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 2.07 milligram of sodium

KICKIN' BAKED RIGATONI



Kickin' Baked Rigatoni image

Make and share this Kickin' Baked Rigatoni recipe from Food.com.

Provided by Vicki in CT

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

16 ounces rigatoni pasta, cooked as directed
1 lb Italian sausage, casings removed
1 medium onion, chopped
6 ounces fresh mushrooms, sliced
28 ounces crushed tomatoes
1 (12 ounce) can Ro-Tel tomatoes, extra hot preferred
2 cups mozzarella cheese, grated
1/2 cup parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Cook sausage, onions, and mushrooms until meat is browned. Drain off fat.
  • Add both tomatoes to meat mixture. Bring to boil, reduce heat and simmer for 15 minutes uncovered. Stir in cooked pasta.
  • Stir in 1/2 of mozzarella cheese and all of parmesan. Toss well.
  • Pour into 9 X 13" pan. Top with remaining cheese. Bake for 20 minutes.

Nutrition Facts : Calories 756.9, Fat 35.1, SaturatedFat 14.5, Cholesterol 143.8, Sodium 1803.7, Carbohydrate 71.7, Fiber 5, Sugar 8.7, Protein 39.2

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES



Baked Rigatoni With Red Peppers and Green Olives image

This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.

Provided by Kendra Vaculin

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. rigatoni, penne, or ziti
Kosher salt
4 Tbsp. unsalted butter
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, divided
1 lb. fresh mozzarella, torn into bite-size pieces, divided
Handful torn basil leaves (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
  • Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
  • Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
  • Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

MUG BAKED RIGATONI RECIPE BY TASTY



Mug Baked Rigatoni Recipe by Tasty image

Here's what you need: marinara sauce, mozzarella cheese, fresh basil, rigatoni, parmesan cheese

Provided by Milloni Merchant

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 5

6 tablespoons marinara sauce
mozzarella cheese
2 teaspoons fresh basil, chopped
rigatoni
parmesan cheese

Steps:

  • Add 3 tbs Marinara sauce, a handful of Mozzarella cheese and chopped fresh basil in a mug. Top with another 3 tbs Marinara sauce and the pre-cooked Rigatoni pasta.
  • Add some Parmesan cheese and then bake for 20 minutes at 400°F (205°C).
  • Enjoy in the mug itself or flip the pasta into a bowl and serve.
  • Enjoy!

Nutrition Facts : Calories 17 calories, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 2 grams

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From midwestfoodieblog.com


BAKED RIGATONI - BELGIOIOSO CHEESE
Preheat oven to 375˚F. Combine BelGioioso Ricotta con Latte® with 2 cups of red sauce and some BelGioioso Parmesan. Combine pasta with the Ricotta mixture. Pour a small amount of red sauce into the bottom of a baking dish and fill with half of the pasta mixture. Place the cubes of Fresh Mozzarella on top and then cover with the rest of the ...
From belgioioso.com


BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
2021-03-14 Prep: Preheat oven to 350 degrees. Spray 9×13 inch baking dish and set aside. In a large pot bring water to a boil and cook the rigatoni according to package directions. Saute: In a medium sized saucepan over medium high heat add …
From therecipecritic.com


BAKED RIGATONI BOLOGNESE - THIS IS NOT DIET FOOD
2020-05-18 Instructions. Preheat oven to 400F. Cook rigatoni noodles according to the directions on the package. Drain and return the cooked noodles to the empty cooking pot. While the pasta is cooking, brown the ground beef in a frying pan over medium-high heat, with a dab of butter or margarine.
From thisisnotdietfood.com


BAKED RIGATONI WITH ZUCCHINI AND MOZZARELLA RECIPE | SOUTHERN …
Preheat oven to 375°F. Cook rigatoni pasta according to package directions. Drain and transfer to a large bowl. Advertisement. Step 2. Heat olive oil in a large nonstick skillet over medium-high. Add zucchini and cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. Stir in baby spinach; cook until wilted, about 1 ...
From myrecipes.com


BAKED RIGATONI PASTA (FREEZER MEAL) LEFTOVERS THEN BREAKFAST
2022-05-20 Assemble the casserole. Preheat the oven to 375F. In a large bowl, combine the noodles, sauce, and 3/4 of the cheese. Spread into a casserole dish. Top with remaining cheese. Bake at 375F for 20-30 minutes or until bubbly and the cheese is melted.
From leftoversthenbreakfast.com


EASY CHEESY BAKED RIGATONI PASTA - UNCOMPLICATEDCHEF
Heat your skillet over medium heat with the olive oil. . Add the sausage to your heated skillet, breaking it up with your spoon. Cook 5 minutes until browned and cooked through. . Add the onions, garlic, basil, oregano, and salt and pepper. Cook for 5 more minutes while stirring. . Stir in the water and marinara.
From uncomplicatedchef.com


BAKED RIGATONI WITH MOZZARELLA CHEESE - THERESCIPES.INFO
In a large bowl, mix together cooked rigatoni, spaghetti sauce, browned ground meat, 1 cup mozzarella cheese, Italian seasoning, and parmesan cheese. Pour mixture into a 9x13" casserole dish and top with remaining 2 cups of mozzarella. Bake at 350F for 25 - 30 minutes, until warmed through and cheese is melted and bubbly.
From therecipes.info


RECIPE: BAKED SAUSAGE, MOZZARELLA & RIGATONI PASTA WITH …
Tear the mozzarella cheese into small pieces. Thinly slice the cucumber into rounds. 2 Brown the sausage: In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.
From blueapron.com


GRANDMA'S DELICIOUS BAKED RIGATONI RECIPE » MID'S
Brown hamburger and sausage and drain drippings. Add 3 Jars of MID'S Italian Sausage Sauce and Parmesan cheese and heat until warm. Cook pasta, drain and put in casserole dish with butter. After butter melts, mix in meat, MID'S Sauce mixture and mozzarella, reserving 1/2 cup mozzarella for the top. Bake uncovered at 350 degrees for 45 minutes.
From midssauce.com


CHEESY BAKED RIGATONI – MODERN HONEY
2017-08-24 Melt butter in medium sauce over medium heat. Stir in flour and mix until a paste forms and it begins to show some color. Whisk in whole milk. Bring to a boil and cook for 5-7 minutes. Turn off the heat and add nutmeg and a pinch of salt. Add the bechamel sauce and tomato sauce to pasta and toss to coat.
From modernhoney.com


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