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
BAKED RIGATONI WITH BEEF
Make this Baked Rigatoni with Beef the hero of any weeknight. Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting baked rigatoni will have everyone at the table asking for seconds-even the picky eaters. This simple rigatoni and beef casserole is a delicious way to spend family time.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
- Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
- Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
- Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.
Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Cup, Sodium 660 mg, Sugar 4 g, TransFat 1/2 g
BAKED RIGATONI WITH BEEF RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. In baking dish, stir together cooked pasta, beef, pasta sauce and 1 cup of the mozzarella cheese. Sprinkle with remaining 1/2 cup mozzarella cheese and the Parmesan cheese. Bake uncovered 20 minutes or until thoroughly heated. Garnish with basil.
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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.
BAKED RIGATONI FOR A CROWD
This baked rigatoni is a delicious dish for a crowd. It can easily be halved or divided into two pans--one to eat and one to freeze unbaked.
Provided by JennyD
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
- Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
- While the sauce is cooking, preheat the oven to 350 degrees F (175 degrees C).
- 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, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
- Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from the heat.
- Add 2/3 of the sauce to the pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.
Nutrition Facts : Calories 579.9 calories, Carbohydrate 53.6 g, Cholesterol 62.7 mg, Fat 26.1 g, Fiber 3.3 g, Protein 31.7 g, SaturatedFat 11 g, Sodium 1325.7 mg, Sugar 3.4 g
BAKED RIGATONI
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
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
This is a very simple, delicious, quick dinner. Choose either meat or soy meat to accomodate more people.
Provided by veggie Jen
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375. Spray 13 x 9 baking dish with cooking spray. Cook rigatoni according to package. If making sausage, cook over med-high heat 5-7 minutes. In baking dish layer half each of pasta, sausage or soy meat, sauce and cheese. Repeat layers. Bake 35-40 minutes or until hot and cheese is golden brown.
Nutrition Facts : Calories 660.3, Fat 38.3, SaturatedFat 14.7, Cholesterol 98.5, Sodium 1684.6, Carbohydrate 40.8, Fiber 4.1, Sugar 11, Protein 37.4
BAKED RIGATONI
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
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.
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- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Warm a 1/2 Tablespoon of olive oil in a saute pan over medium-high heat. Add in the ground beef and season lightly with salt and pepper. Using a wooden spoon, break it into small pieces. Cook until brown and no pink color remains, about 5 to 7 minutes. Use a slotted spoon to remove the beef from the pan and transfer it to a large plate. Set aside until needed.
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- 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.
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