ITALIAN SAUSAGE RIGATONI BAKE
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
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.
SAUSAGE AND RIGATONI DUMP DINNER
Skip boiling a big pot of water. This hearty pasta dinner calls for uncooked rigatoni and layers of ricotta and Italian sausage to be layered right in the casserole, so you'll have nothing to wash while it bakes.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
- Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Spread half the pasta in an even layer in the bottom of the prepared dish. Scatter half of the sausage over the top by breaking into pieces and dolloping onto the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over top. Repeat with a second layer.
- Cover with aluminum and bake until the pasta is al dente, about 50 minutes.
- Uncover and sprinkle the mozzarella on top. Bake until the mozzarella is melted and bubbly, about 10 minutes.
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
EASY ITALIAN SAUSAGE AND RIGATONI
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
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
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL
This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.
Provided by Boog
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
- Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
- Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g
SEVEN-LAYER RIGATONI
Treat your family with this cheesy casserole made with pasta, sausage and veggies - perfect for Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray rectangular baking dish 13x9x2-inches, with cooking spray. Cook and drain pasta as directed on package.
- While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil.
- Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
- Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 50 mg, Fiber 3 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 6 g, TransFat 0 g
RIGATONI WITH ITALIAN SAUSAGE
Quick and easy recipe, you can keep it simple or add veggies or black olives. If you really want to make it lazy you can buy a can of spaghetti sauce and just doctor it up with spices.
Provided by Monica P
Categories Potluck
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First put your pot of water to boil while you make your sauce so your noodles and sauce will be done about the same time.
- In a large saute pan, add the sausage and break it up using a wooden spoon spatula, and cook for 2 to 3 minutes or until the sausage is browned do not drain add the garlic and onions cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add your seasonings.
- Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
- Drain the pasta well. Bring the sauce to a boil. Add the pasta and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.
Nutrition Facts : Calories 561.7, Fat 13.5, SaturatedFat 6.5, Cholesterol 99.3, Sodium 789.3, Carbohydrate 84.8, Fiber 8.9, Sugar 3.1, Protein 28.7
ITALIAN RIGATONI CASSEROLE
Italian sausage gives this rigatoni casserole its continental name, but for hearty appeal it has to share credit with ground beef and mushrooms.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, crumble meat into large skillet; cook on medium heat until done, stirring frequently. Drain.
- Return meat mixture to skillet; stir in pasta sauce, mushrooms and 1 cup cheese.
- Drain pasta. Add to pasta sauce mixture; mix lightly.
- Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with pepperoni and remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 610, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1110 mg, Carbohydrate 69 g, Fiber 5 g, Sugar 8 g, Protein 32 g
BAKED RIGATONI & SAUSAGE, TUSCAN STYLE
I saw this on a cooking show a long time ago - I think it was Ciao Italia, but I'm not sure. It's very easy to make, and the addition of the cannellini beans makes a big difference in taste and heartiness, in my opinion.
Provided by Stacky5
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In dutch oven over medium-high heat, cook sausage with the minced garlic until sausage is not longer pink and crumbled. Drain.
- Stir in tomato sauce, beans and Italian seasoning. Reduce heat and simmer until heated through, about 5 minutes.
- Meanwhile, cook Rigatoni according to package directions, just until al dente. Drain and lightly butter.
- Add cooked pasta to the meat sauce and toss until well coated.
- Spray a 13x9x2-inch baking dish with Pam.
- Pour HALF of the pasta mixture in pan; Sprinkle HALF of the mozzarella cheese evenly on top; REPEAT.
- Sprinkle grated Romano cheese on the top. Cover with foil and bake for 20 5- 25 minutes or until cheese is melted.
- Garnish with chopped parsley and serve with crusty garlic bread and a salad.
Nutrition Facts : Calories 795.6, Fat 37.6, SaturatedFat 15.7, Cholesterol 166.2, Sodium 1842.2, Carbohydrate 73.2, Fiber 8.3, Sugar 9.4, Protein 41.2
More about "layered rigatoni w italian sausage casss recipes"
20-MINUTE SAUSAGE RIGATONI RECIPE - COOK WITH …
From cookwithcampbells.ca
LAYERED RIGATONI W/ ITALIAN SAUSAGE - CASS'S RECIPE
From pinterest.com
RIGATONI & ITALIAN SAUSAGE SKILLET MEAL - WHO NEEDS A …
From whoneedsacape.com
10 BEST BAKED RIGATONI WITH ITALIAN SAUSAGE RECIPES
From yummly.com
RIGATONI WITH CHICKEN SAUSAGE - COOKING WITH NONNA
From cookingwithnonna.com
RIGATONI AND CHEESE AND ITALIAN SAUSAGE RECIPE | BON …
From bonappetit.com
BAKED RIGATONI RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
CROCK POT ITALIAN SAUSAGE RIGATONI RECIPE - EATING ON A …
From eatingonadime.com
BAKED RIGATONI WITH ITALIAN SAUSAGE, PEPPERS AND ONIONS
From today.com
SWEET ITALIAN SAUSAGE & RIGATONI BAKE - COZY COUNTRY LIVING
From cozycountryliving.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND PEPPERS - MOTHER THYME
From motherthyme.com
RIGATONI CASSEROLE FEATURING ITALIAN SAUSAGE - GOODFOOD
From makegoodfood.ca
ITALIAN SAUSAGE RIGATONI RECIPE | MYRECIPES
From myrecipes.com
EASY BAKED RIGATONI WITH ITALIAN SAUSAGE AND RICOTTA CHEESE
From thatsusanwilliams.com
SPICY ITALIAN BAKED RIGATONI - LEMONSFORLULU.COM
From lemonsforlulu.com
BEST CHEESY SAUSAGE RIGATONI RECIPES - FOOD NETWORK
From foodnetwork.ca
LAYERED RIGATONI W/ ITALIAN SAUSAGE - CASS'S
From pinterest.com
BAKED RIGATONI - SALT & LAVENDER
From saltandlavender.com
ITALIAN SAUSAGE RIGATONI RECIPES (34) - COOKPAD
From cookpad.com
ITALIAN SAUSAGE RIGATONI BAKE RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
ITALIAN SAUSAGE AND RIGATONI CASSEROLE RECIPE LIST - SALEWHALE.CA
From salewhale.ca
PORK RIGATONI BAKE WITH ITALIAN SAUSAGE – MUST LOVE HOME
From mustlovehome.com
BAKED RIGATONI - THE SEASONED MOM
From theseasonedmom.com
BAKED RIGATONI AND SAUSAGE - RONZONI
From ronzoni.com
BAKED RIGATONI WITH SPICY ITALIAN SAUSAGE - MY IMPERFECT KITCHEN
From myimperfectkitchen.com
ITALIAN SAUSAGE RIGATONI RECIPE | MYRECIPES
From myrecipes.com
SAUSAGE AND CHEESE BAKED RIGATONI RECIPE | FOODIECRUSH.COM
From foodiecrush.com
BAKED RIGATONI WITH ITALIAN SAUSAGE AND MEATBALLS - A FAMILY FEAST
From afamilyfeast.com
CREAMY ITALIAN SAUSAGE RIGATONI - MADE IT. ATE IT. LOVED IT.
From madeitateitlovedit.com
LAYERED RIGATONI W/ ITALIAN SAUSAGE - CASS'S | RECIPE | RIGATONI ...
From pinterest.co.uk
CHEESY RIGATONI SAUSAGE BAKE - THIS OLE MOM
From thisolemom.com
ITALIAN SAUSAGE RIGATONI RECIPE - 30 MINUTE MEAL | THE FOODIE AFFAIR
From thefoodieaffair.com
BEST BAKED RIGATONI WITH SAUSAGE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BAKED RIGATONI WITH ITALIAN SAUSAGE - THE FEATHERED NESTER
From thefeatherednester.com
RIGATONI WITH ITALIAN SAUSAGE, MASCARPONE - COLEY COOKS
From coleycooks.com
ITALIAN RIGATONI BAKE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
ITALIAN RIGATONI PASTA BAKE – IT’S MOUTHWATERING!
From sweetpeaskitchen.com
RIGATONI WITH SWEET ITALIAN SAUSAGE - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love