Baked Rigatoni Recipes

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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



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 PASTA



Baked Rigatoni Pasta image

This baked rigatoni recipe is pasta tossed in a flavorful meat sauce, then topped with plenty of cheese and baked until golden brown. A super easy dinner option that's great for feeding a crowd!

Provided by Sara Welch

Categories     Main

Time 1h35m

Number Of Ingredients 12

2 teaspoons olive oil
1 pound ground beef (I use 90% lean)
1 pound mild Italian sausage (casings removed)
1/2 cup onion (finely chopped)
2 teaspoons garlic (minced)
24 ounce jar marinara sauce
8 ounce can tomato sauce
salt and pepper to taste
16 ounces rigatoni pasta (cooked according to package directions)
2 cups mozzarella cheese (shredded)
2 tablespoons chopped parsley
cooking spray

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.

Nutrition Facts : Calories 601 kcal, Carbohydrate 51 g, Protein 35 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 102 mg, Sodium 726 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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

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

Provided by Jimijoe 43

Categories     Meat

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

3 1/2 cups small rigatoni pasta
1 lb ground beef
4 cups spaghetti sauce
2 cups shredded mozzarella cheese
1 cup ricotta cheese
parmesan cheese

Steps:

  • Cook rigatoni.
  • Drain.
  • Brown ground beef.
  • Drain grease.
  • Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
  • cheese and ricotta cheese together with rigatoni noodles.
  • Pat mixture in a 13" x 9" pan.
  • Sprinkle with remaining 1/2 cup of mozzarella cheese.
  • Sprinkle some grated parmesan cheese on top.
  • Cover with foil.
  • Bake at 375 degrees for 30 minutes.

BAKED RIGATONI WITH BECHAMEL SAUCE



Baked Rigatoni with Bechamel Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Steps:

  • Preheat oven to 425 degrees F.
  • In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
  • In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  • Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

BAKED RIGATONI FOR A CROWD



Baked Rigatoni for a Crowd image

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

1 tablespoon olive oil
1 large onion, chopped
2 pounds mild Italian sausage links, casings removed
2 (28 ounce) cans Italian-style crushed tomatoes, undrained
2 cups water
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 ½ (16 ounce) packages rigatoni pasta
1 pound mozzarella cheese, shredded
1 ½ cups freshly shredded Parmesan cheese, divided
aluminum foil

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

SIMPLE BAKED RIGATONI



Simple Baked Rigatoni image

Consider this your master recipe for baked rigatoni, one of the ultimate Italian-American comfort foods. Start by making your own marinara sauce using whole canned tomatoes, tomato paste, onion, and herbs. Mix it with cooked pasta, ricotta and mozzarella cheese, and bake until bubbling. It's a warm and hearty treat that the whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves large garlic, finely chopped
1 can (6 ounces) tomato paste
2 cans (28 ounces each) sunpeeled crushed tomatoes in puree
1 teaspoon dried oregano
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 pound rigatoni
1 1/2 pounds whole-milk ricotta cheese
1 pound fresh mozzarella cheese, cut into small cubes

Steps:

  • Preheat oven to 350 degrees. Heat oil in a large saucepan over medium heat until hot. Add onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in garlic; cook 1 minute. Stir in tomato paste; cook 2 minutes. Stir in tomatoes, oregano, and red-pepper flakes. Season with salt and pepper. Reduce heat; simmer, stirring occasionally, until slightly reduced, about 15 minutes.
  • Bring a large pot of water to a boil; add 1 tablespoon salt. Add rigatoni; cook until just al dente. Drain; rinse under cold water. Stir together ricotta and half of mozzarella in a bowl. Season with salt and pepper. Spread 1 cup tomato sauce on bottom of a 9-by-13-inch baking dish. Add half of rigatoni; spread into an even layer. Top with 1 cup sauce and the ricotta mixture, spreading with a rubber spatula to cover. Top with remaining rigatoni and 1 1/2 cups sauce. Sprinkle remaining mozzarella on top to cover. Bake until sauce is bubbling and cheese has melted, 35 to 40 minutes.

BAKED RIGATONI



Baked Rigatoni image

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

9 ounces rigatoni pasta
28 ounces spaghetti sauce
1 cup shredded parmesan cheese
2 1/2 cups shredded mozzarella cheese
1 lb soy crumbles
1 lb sausage

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 & SAUSAGE



Baked Rigatoni & Sausage image

To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3-3/4 cups uncooked rigatoni
5 Italian sausage links (4 ounces each), sliced
1 jar (24 ounces) spaghetti sauce
1/4 cup dry red wine
2 cups shredded Italian cheese blend

Steps:

  • Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

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From unfussykitchen.com


VEGGIE LOVER'S BAKED RIGATONI - BUILD YOUR BITE
2022-03-02 Preheat oven to 400 degrees. Toss cherry tomatoes with ⅛ cup of olive oil and place in an even layer on a baking sheet. Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst. Cook Rigatoni according to instructions and set aside. In a large skillet, combine onions, mushrooms, bell pepper, zucchini, garlic, dried basil ...
From buildyourbite.com


CHEESY BAKED CHICKEN RIGATONI - GARLIC & ZEST
Transfer the chicken to another dish and set aside. Return the skillet to the heat and add 2 teaspoons of olive oil. When the oil is hot, add the eggplant and mushrooms and the remainder of the kosher salt. Stir to coat, reduce the heat to medium and place the lid tightly on the pan.
From garlicandzest.com


HOW TO MAKE CHEESY BAKED RIGATONI WITH BEEF | KITCHN
2020-10-08 Cook the pasta. 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. Add the sauce and mozzarella.
From thekitchn.com


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Top Asked Questions

How do you cook rigatoni in the oven?
Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook in the oven). Reserve ½ cup pasta water and drain. Stir pasta water into meat sauce. Combine pasta and pasta sauce in saucepan.
What is in a baked rigatoni?
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. ... Heat oven to 350°F.
How to cook rigatoni noodles?
Brown ground beef. Drain grease. Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella. cheese and ricotta cheese together with rigatoni noodles. Pat mixture in a 13" x 9" pan. Sprinkle with remaining 1/2 cup of mozzarella cheese. Sprinkle some grated parmesan cheese on top. Cover with foil. Bake at 375 degrees for 30 minutes.
What to serve with rigatoni?
Add Parmesan cheese to the simmered sauce, toss with cooked rigatoni, and top with peas. Rigatoni is the featured pasta, of course, with a garlicky tomato cream sauce laden with sweet peppers. This pasta dish combines Italian sausage, red bell peppers, and your favorite pasta sauce, for a simple and satisfying supper.

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