Baked Rigatoni With Meat Sauce Recipes

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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

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 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.

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



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.

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.

MEATY RIGATONI BAKE



Meaty Rigatoni Bake image

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

1 cup uncooked rigatoni or large tube pasta
1/2 pound bulk Italian sausage
1-1/2 cups spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Italian cheese blend
8 slices pepperoni

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.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • 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 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

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BAKED RIGATONI PASTA RECIPE - COOKING CLASSY
2021-08-31  · Boil rigatoni pasta: Cook pasta in lightly salted water about 1 minute shy of al dente according to directions listed on package. Reserve 1/4 cup pasta water, drain pasta. Brown beef with garlic: Meanwhile heat olive oil in a 12-inch skillet. Add beef and cook and crumble until browned. Drain excess fat, then add garlic and saute 30 seconds ...
From cookingclassy.com
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37 OVEN LOVIN' BAKED PASTA RECIPES - MSN.COM
2021-05-14  · Pasta-Chicken-Broccoli Bake. Recipe: Pasta-Chicken-Broccoli Bake. Cheese-filled tortellini and a chopped pecan topping add extra flavor to …
From msn.com
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BAKED RIGATONI WITH MEAT SAUCE RECIPE | EAT SMARTER USA
Combine beef, mezzi rigatoni, tomato sauce, and 1 cup mozzarella in a greased baking dish. Top with 1/2 cup mozzarella and Parmesan. Bake for 20 minutes or until thoroughly heated.
From eatsmarter.com
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BEST RIGATONI PASTA RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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BAKED RIGATONI WITH MEAT SAUCE RECIPE - STL COOKS
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.
From stlcooks.com
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BEST GROUND BEEF RECIPES (27+ AMAZINGLY TASTY FAMILY FAVORITES!)
2022-05-10  · 2 cups beef broth, 1 tablespoon cornstarch. Bring the gravy to a simmer then reduce heat. Continue to simmer for 5 minutes then place the browned hamburger steaks into the gravy and simmer on low. Cover and let the hamburger steaks cook …
From bakeitwithlove.com
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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
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BAKED NOODLES RECIPE - THERESCIPES.INFO
https://www.food.com › recipe › baked-noodles-10691. All information about healthy recipes and cooking tips
From therecipes.info
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EASY BAKED RIGATONI RECIPE | THE BEST GROUND BEEF PASTA CASSEROLE
2021-02-06  · In a large bowl, mix together the cooked rigatoni pasta and mozzarella cheese. Set aside. In a skillet set over medium-high heat, add the olive oil and the ground beef. Cook for about 5 minutes, or until browned and cooked through. Once cooked through, remove the ground beef from the skillet and mix it into the pasta mixture. Set aside.
From easyweeknightrecipes.com
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BAKED CREAM CHEESE RIGATONI PASTA RECIPE » MOMMY JENNA
2013-12-16  · Instructions. Preheat oven to 350 degrees. Prepare rigatoni pasta as directions on box. While pasta is cooking, brown ground beef thoroughly. Drain and rinse with hot water. Stir in spaghetti sauce. Add appropriate seasonings (pepper and dash Italian seasoning) Drain rigatoni and rinse with hot water. Add cream cheese to pan on low heat and ...
From mommyjenna.com
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Top Asked Questions

How to cook rigatoni with meat sauce?
Rigatoni is layered with a rich, homemade meat sauce, bechamel, and cheese. Baked Rigatoni with Meat Sauce is family-friendly comfort food at it's best! Cook the pasta in a large pasta pot, 2 minutes shy of the package directions. Meanwhile, add the olive oil to a Dutch oven and place over MEDIUM heat.
What is rigatoni pasta bake?
This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly. In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
How to cook rigatoni pasta in a crock pot?
Add 1 pound dry rigatoni pasta to the boiling water and cook pasta according to package directions until al dente, 10 to 12 minutes. Drain the pasta. Drain the pasta in a colander. Combine the pasta and beef. Add the pasta to the pot of beef and stir to combine.
How long does it take to cook rigatoni?
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.

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