Italian Rigatoni Soup Recipe By Tasty

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RUSTIC ITALIAN TORTELLINI SOUP



Rustic Italian Tortellini Soup image

This is my favorite tortellini soup recipe. It's one of those

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Steps:

  • Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

ITALIAN SAUSAGE RIGATONI BAKE



Italian Sausage Rigatoni Bake image

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

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°.

Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

ITALIAN RIGATONI SOUP RECIPE BY TASTY



Italian Rigatoni Soup Recipe by Tasty image

Here's what you need: extra virgin olive oil, bacons, mild italian sausage, medium yellow onion, red bell pepper, carrot, garlic, fresh rosemary, salt, pink himalayan salt, black pepper, italian oregano, crushed tomatoes, pizza sauce, great northern beans, chicken broth, rigatoni, fresh basil, pecorino cheese

Provided by Jennifer Stalcup

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

3 tablespoons extra virgin olive oil, plus more for drizzling
5 bacons, cut into bite size pieces
1 lb mild italian sausage
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
1 cup carrot, finely chopped
4 cloves garlic, minced
1 teaspoon fresh rosemary, minced
1 teaspoon salt
½ teaspoon pink himalayan salt
1 ½ teaspoons black pepper
1 ½ tablespoons italian oregano, dried
1 can crushed tomatoes, canned. do not drained
¼ cup pizza sauce
1 can great northern beans, do not drain
4 cups chicken broth
2 ½ cups rigatoni
¼ cup fresh basil, chopped, for serving
¼ cup pecorino cheese, grated, for serving

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 RIGATONI PIE



Italian Rigatoni Pie image

When I originally came across the idea for a pasta pie from Martha Stewart, I knew that I had to put my own spin on it. After trial and error, I came up with a delicious recipe that pleases the palate as well as the eye. I literally giggle with delight each time I take down the sides of the springform pan and behold my creation. This is certainly a recipe that will impress your guests!

Provided by Cooking Creation

Categories     Savory Pies

Time 1h25m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 19

1 lb rigatoni pasta
2 tablespoons olive oil, divided
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
salt, to taste
pepper, to taste
1 (28 ounce) can crushed tomatoes
2 tablespoons dry red wine
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon garlic powder, use a 1/2 tsp if you love garlic
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 cup mozzarella cheese, Shredded
1 cup cheddar cheese, Shredded
1 cup parmesan cheese, freshly grated (not the stuff from the green can)
4 ounces ricotta cheese

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.

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • 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 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

RIGATONI PIE RECIPE BY TASTY



Rigatoni Pie Recipe by Tasty image

Here's what you need: olive oil, ground beef, garlic, salt, pepper, crushed tomato, rigatoni, parmesan cheese, mozarella, springform pan

Provided by Paroma Soni

Categories     Dinner

Yield 10 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 lb ground beef
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
1 can crushed tomato
1 lb rigatoni
1 cup parmesan cheese, grated
1 cup mozarella, shredded
springform pan

Steps:

  • Boil the rigatoni in salted boiling water until just underdone or al dente.
  • Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
  • Preheat oven to 400°F/200°C.
  • In a pan, heat the olive oil and add the ground beef.
  • Break up and stir the beef until brown.
  • Add in the garlic, salt, and pepper. Stir until combined.
  • Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
  • Sprinkle the prepared pasta with the parmesan cheese and mix.
  • In a springform pan, place the rigatoni noodles standing up to fill the pan.
  • Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
  • Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
  • Slice and serve!

Nutrition Facts : Calories 394 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams

BAKED ITALIAN SAUSAGE AND RIGATONI



Baked Italian Sausage and Rigatoni image

Brimming with tasty sausage and colourful peppers.A great slow cooker favourite in our house.As you can see it is your choice of pasta.Enjoy!

Provided by Sageca

Categories     Pork

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons oil
2 lbs Italian sausage, cut in 1 pieces
2 medium onions, finely chopped
4 stalks celery, sliced
3 garlic cloves, crushed
1/4 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) can tomato soup
1 cup chicken broth
2 tablespoons Worcestershire sauce
2 cups rigatoni pasta, cooked very al dente
1 cup cheddar cheese, shredded
1 medium green pepper, finely chopped

Steps:

  • In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
  • With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
  • Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
  • Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
  • Add tomato soup, chicken broth and worcestershire sauce.
  • Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
  • Add pasta during last hour of cooking time.
  • Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
  • For the picture I posted I made this ahead and refrigerated.
  • When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.

Nutrition Facts : Calories 722.8, Fat 50.2, SaturatedFat 19, Cholesterol 116.7, Sodium 2606.6, Carbohydrate 29.4, Fiber 2.5, Sugar 8.7, Protein 37.8

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