Italian Rigatoni Salad Recipes

ITALIAN PASTA SALAD II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.

ITALIAN SAUSAGE RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

10 BEST WAYS TO USE RIGATONI

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rigatoni recipe in 30 minutes or less!

ITALIAN RIGATONI SOUP RECIPE BY TASTY

Steps:

• In a large Dutch oven or stock pot, add a light drizzle of olive oil over medium heat. To this, add bacon, cook halfway through, then add the Italian sausage. Cook until sausage is no longer pink. Then, take out the meats and drain on a paper towel-lined plate.
• To the same pot over medium heat, add extra virgin olive oil and to this, add onions and cook until translucent, about 2 minutes. Then, add garlic and fresh rosemary. Stir and cook for 1 minute.
• Next, add bell peppers, carrots, salt, pepper, and oregano and cook for 8-10 minutes, stirring occasionally.
• Once soft and aromatic, add tomatoes, beans, and pizza sauce. Then, add the broth and stir.
• Bring the broth to a light boil on medium-high heat and add the pasta. Stir and cover.
• Turn the heat down to medium-low. Cook for about 10 minutes, stirring in between.
• Serve warm with some fresh basil and Pecorino Romano cheese.

ITALIAN SAUSAGE RIGATONI

Steps:

• Cook sausage links according to package directions.
• Meanwhile, cook rigatoni according to package directions; drain and set aside.
• In a large skillet, heat olive oil until hot.
• Add garlic; sauté for 30 seconds or until golden.
• Add red peppers; sauté for 2 minutes or until crisp-tender.
• Cut sausage into 1/4-inch coin slices; add to skillet.
• Stir in pasta sauce; heat through.
• Add pasta; toss to combine.
• Sprinkle with parsley.

ITALIAN RIGATONI PIE

Steps:

• Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente (13 minutes for my pasta). Drain the pasta, rinse in cold water and drain again. Stir in 1 tbsp of the olive oil and set aside. (This keeps the pasta from sticking.).
• Meanwhile, heat a large skillet over medium heat. Add the remaining 1 tbsp olive oil to the pan. Add the beef, pork and veal to the skillet and season with salt and pepper. Stir and cook the meat until it is no longer pink. Drain the meat and return it to the pan (draining is optional). Stir in the crushed tomatoes, red wine, Worcestershire sauce, parsley, basil, garlic powder, oregano and red pepper flakes. Season with salt and pepper, to taste. Reduce the heat to low. Cover and simmer for 20 minutes.
• Preheat the oven to 400 degrees.
• Gently stir the finely grated Parmesan cheese into the cooked rigatoni. Stand the rigatoni up vertically in a greased springform pan. You should use the entire pound of the cooked pasta for this.
• Gently spread the ricotta cheese on top of the rigatoni in a thin, even layer.
• Carefully pour the meat sauce over all. This is the most time-consuming part. With clean hands, use your fingers to carefully push the meat sauce down into the rigatoni. As you push the meat sauce down, you will also push the ricotta cheese into the rigatoni, which will help keep this dish from being dry. The more time you spend on this step, the better results you will obtain - allow your obsessive-compulsiveness to shine! I spent about 8 minutes on this step.
• Set the springform pan on a baking sheet and place it in the oven. Bake for 15 minutes. Remove the pie from the oven. Sprinkle the mozzarella and cheddar cheese evenly over all. Return the pie to the oven and cook for 15 minutes longer.
• Remove the pie from the oven and allow it to stand in the sprinform pan for at least 15 minutes. Carefully run a knife along the edge of the pan to loosen the pie from the pan. Remove the sides of the sprinform pan.
• Slice the pie and garnish with parsley, if desired.
• HELPFUL TIPS: Use the rigatoni that is approximately 1 inch long. Make sure you freshly grate your Parmesan cheese because the pasta will not stick together if you use the grated cheese from a green can. Also, as mentioned above, allow your obsessive compulsiveness to shine while pushing the meat sauce down through the rigatoni. The more time you spend on this, the better results you will obtain.