Cheesy Asparagus Rigatoni Bake Recipes

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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

CHEESY RIGATONI PEPPER BAKE



Cheesy Rigatoni Pepper Bake image

Provided by Ree Drummond : Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 19

Kosher salt and freshly ground black pepper
1 pound rigatoni
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely diced
Two 28-ounce cans diced tomatoes
One 6-ounce can tomato paste
Two 8-ounce balls fresh mozzarella, cut into large cubes
9 tablespoons grated Parmesan
One 1-pound bag mini sweet peppers, stemmed and halved
Peppy Salad, recipe follows
One 5-ounce bag baby spring lettuce leaves
1 cup halved pepperoncini
1 cup halved cherry tomatoes
1 red onion, sliced
1 mini red pepper, thinly sliced
3 tablespoons olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

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.

CHEESY SAUSAGE RIGATONI



Cheesy Sausage Rigatoni image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound rigatoni
1 onion, finely diced
2 tablespoons olive oil
1 1/2 pounds Italian sausage
1 teaspoon crushed red pepper flakes
Two 25-ounce jars marinara sauce
Two 8-ounce balls fresh mozzarella, cut into large cubes
1/2 cup grated Parmesan
Minced fresh parsley, for garnish

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.

BAKED ASPARAGUS WITH CHEESY ONION TOPPING



Baked Asparagus with Cheesy Onion Topping image

I never liked asparagus growing up until I tried this baked asparagus recipe that my aunt made. Now I eat it almost every week. Highly recommend this recipe for kids who are fussy about eating asparagus or vegetables. If you like asparagus, you will love this! Super easy to make.

Provided by corvettecruzer

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 40m

Yield 4

Number Of Ingredients 5

cooking spray
1 bunch fresh asparagus
2 tablespoons olive oil, or to taste
½ (1 ounce) package dry onion soup mix
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a large baking sheet with cooking spray.
  • Snip the white ends off of the asparagus so that all of the stalks are roughly the same length. Lay the stalks on a baking sheet so that they are all touching.
  • Drizzle asparagus stalks with olive oil. Shake the onion soup mix packet to mix up any settled ingredients; sprinkle over asparagus.
  • Bake in the preheated oven until softened and lightly browned, 25 to 35 minutes.
  • Remove from oven; sprinkle mozzarella cheese on top of the asparagus. Continue baking until cheese is melted and starting to brown, about 5 minutes more.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 6.6 g, Fat 7 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 311.6 mg, Sugar 2.2 g

RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON



Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On image

One of my favorite make-after-work dishes. Half an hour and it's done. This dish is not saucy and it's not loaded with cheese. It is, however, healthy and relies on the roasted vegetables and balsamic vinegar for it's flavor. Simple and delicious one-dish meal.

Provided by sugarpea

Categories     One Dish Meal

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 cups chopped onions, in large chunks
3/4 lb rigatoni pasta (or similar tube-shaped pasta)
1 lb asparagus, cut into 2 inch pieces
1/2 teaspoon salt
4 tablespoons balsamic vinegar
fresh ground black pepper
1/3 cup grated parmesan cheese
1/2 cup breadcrumbs
extra balsamic vinegar, for passing

Steps:

  • Preheat oven to 375°; put a large pot of water on to boil.
  • Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
  • Add pasta to boiling water.
  • After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
  • Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
  • Bake until bread crumbs are brown and crisp, 10-15 minutes.
  • Serve hot with a cruet of balsamic vinegar.

Nutrition Facts : Calories 594.1, Fat 17.4, SaturatedFat 4.1, Cholesterol 79.2, Sodium 559.3, Carbohydrate 89.6, Fiber 7.7, Sugar 11.5, Protein 21.2

CHEESY BAKED ASPARAGUS



Cheesy Baked Asparagus image

This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 7

3 pounds fresh asparagus, trimmed
1 cup heavy whipping cream
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1-1/2 cups shredded mozzarella cheese
1 cup chopped cashews
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

CHEESY ASPARAGUS RIGATONI BAKE



CHEESY ASPARAGUS RIGATONI BAKE image

Categories     Pasta     Dinner

Yield 8 people

Number Of Ingredients 10

1 (16 oz) pkg rigatoni pasta, uncooked
2 cups (500 ml) sliced baby portobello mushrooms
2 tbs butter/margerine
3/4 lb fresh asparagus spears, cut into 3" pieces
1 can quartered artichoke hearts in water, drained
2 tbs minced garlic, divided
2 cups low-fat ricotta cheese
1 1/4 cups shredded Italian-style cheese blend, divided
1/4 cup chopped fresh basil
1/4 cup milk

Steps:

  • Preheat oven to 425 F. Coat a 13x9x2" baking dish with non-stick cooking spray. Cook rigatoni in large pot of boiling salted water, 8-10 minutes, and drain. Meanwhile, melt butter in large skillet. Add mushrooms. Cook and stil until soft. Add asparagus, artichoke hearts and 1 tsp garlic. Cook 2 minutes until asparagus is crisp-tender. Remove from heat; stir in cooked pasta. Pour into prepared baking dish. In medium bowl, combine ricotta, 1 cup shredded cheese, basil, milk, remaining 1 tsp garlic and salt and pepper to taste. Spread over pasta mixture. Spring with remaining 1/4 cup shredded cheese. Bake 20 minutes or until cheese melts and turns golden.

CHEESY GARLIC ASPARAGUS



Cheesy Garlic Asparagus image

Cheesy, garlic, roasted asparagus with mozzarella cheese is the best side dish to any meal! Low-carb, keto, and the perfect way to get your veggies in! Even non-asparagus fans love this recipe! Tastes so amazing that the whole family gets behind this one.

Provided by Michelle Kisner Culbertson

Categories     Baked Asparagus

Time 25m

Yield 4

Number Of Ingredients 6

nonstick cooking spray
3 tablespoons olive oil
4 cloves garlic, minced
kosher salt and freshly cracked black pepper to taste
1 pound fresh asparagus, trimmed
¼ cup shredded mozzarella cheese, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
  • Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
  • Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
  • Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 5.6 g, Cholesterol 4.5 mg, Fat 11.4 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 46.7 mg, Sugar 2.2 g

AWESOME CHEESY RIGATONI BAKE



Awesome Cheesy Rigatoni Bake image

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

1 (500 g) package rigatoni pasta
1 lb lean ground beef (or 1/2 pd each of both) or 1 lb ground pork (or 1/2 pd each of both)
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
season salt and pepper (or use white salt)
2 (700 ml) jars favourite pasta sauce (or homemade is great)
2 cups ricotta cheese
4 cups shredded mozzarella cheese
1/4-1/3 cup parmesan cheese
2 eggs

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

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