One Pot Pizza Rigatoni Recipes

ONE POT PIZZA PASTA

Steps:

• Heat oil in large pan over medium heat. Add onion and cook for 3-5 minutes or until softened. Stir in garlic powder and cook for an additional minute.
• Stir in pasta, water, pasta sauce and pepperoni. Bring a boil and then reduce heat to simmer. Cover and simmer for 20 minutes or until pasta is al dente. Top with shredded cheese.

SAUSAGE, SPINACH, TOMATO RIGATONI RECIPE BY TASTY

Steps:

• To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
• Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
• To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
• Add the tomato paste and cook until the tomato paste darkens slightly.
• Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
• Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
• Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
• Enjoy!

ONE POT PIZZA RIGATONI

Steps:

• In a large dutch oven pot, brown your ground Italian sausage; drain excess fat.
• Slice up about half of your pepperoni into strips and stir into Italian sausage and cook for a minute or so.
• Add your jar of Marinara sauce and seasoning salt and pepper to taste.
• Add water and box of rigatoni and bring it all to boil.
• Once boiling, cover your pot and reduce the heat to a simmer until pasta is cooked through and tender, about 15 minutes.
• Remove your pot from the heat, top with mozzarella and remaining pepperoni.
• Place into oven to broil on high until the cheese is melted and golden brown.

ONE POT PIZZA PASTA

Steps:

• In a large skillet brown the sausage, onion and garlic. Drain any grease.
• Add in the spaghetti sauce, diced tomatoes, water, oregano and basil. Stir to combine. Add in the pasta and carefully stir to combine. Cover and simmer for 10-15 minutes or until the pasta is tender.
• Preheat the broiler.
• Top pasta with sliced pepperoni shredded cheeses and more pepperoni. Place under broiler for 3-5 minutes or until cheeses are melted.

PIZZA RIGATONI

Steps:

• In a skillet, cook sausage until no longer pink; drain. Cook pasta according to package directions; drain. , In a 5-qt. slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni and olives. Repeat layers. Cover and cook on low for 4 hours.

CROCK POT PIZZA RIGATONI

Steps:

• In a skillet, cook sausage until it is no longer pink; drain.
• Cook pasta; drain.
• in a 5 quart slow cooker, layer 1/2 the sausage, pasta, cheese, onion, pizza sauce, and pepperoni. Repeat layers.
• Cover and cook on low for hours.

ONE POT PIZZA PASTA

Steps:

• Preheat the oven to 375 degrees.
• Heat the vegetable oil over medium-high heat in a large, oven-safe skillet.
• Slice ¼ of the onion into strings and set them aside to top the pizza pasta. Finely dice the rest.
• Roll the ground beef into small balls and season with desired amounts of salt and pepper. See Note #2
• Place the meatballs in the preheated skillet, you should hear a sizzle. Brown all sides and then reduce the heat to medium.
• Add the finely diced onions and cook until they're soft and translucent.
• Add the minced garlic and half of the diced bell peppers and cook for an additional minute.
• Use a spoon to remove some of the meatballs to top the pizza pasta with later. Set them aside.
• Add the marinara sauce, Rotini, and chicken broth. Stir to combine.
• Let the pasta gently bubble for the amount of time instructed on the package, use a silicone spatula to stir it often so it doesn't stick to the bottom. The texture should be just at the al dente point once finished.
• Remove the pan from the heat. Top it with the Mozzarella and Parmesan cheese.
• Top the pasta with the reserved onion strings, pepperoni, black olives, remaining bell peppers, and reserved meatballs.
• Place in the oven, uncovered, for about 10 minutes, or until the cheese is hot and melted. You may choose to warm some garlic bread during this time as well.
• Remove from the oven and sprinkle with parsley. Serve, and enjoy!

ONE POT RIGATONI BOLOGNESE

Steps:

• Brown the beef: Heat oil in a medium-large pan. Brown the beef, seasoning with a few pinches of salt and pepper as it cooks.
• Cook the vegetables: Add the finely chopped vegetables to the pot with the beef and cook over medium heat, stirring often, until softened (about 2-3 minutes).
• Season and deglaze: Add garlic powder, Italian seasoning, a pinch of salt, pepper and tomato paste to the pan. Stir until mixed in well. Pour in 3 cups broth, scratching the browned bits off the bottom of the pan.
• Cook the pasta: Add the diced tomatoes and uncooked pasta to the skillet, making sure to stir everything in until the pasta is covered with liquid. Bring to a boil, then reduce the heat to a simmer and cook until the pasta is done, about 15 minutes. Add up to one more cup of broth during cooking, as needed. Serve with grated parmesan.

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.

CHEESY DELUXE PIZZA PASTA

Steps:

• Cut 1/2 the pepperoni slices into 4 pieces, set aside.
• Heat a dutch oven or deep pot over MED HIGH heat. Add drizzle of olive oil and brown Italian sausage, crumbling it with a wooden spoon or potato masher as it cooks, about 4-5 minutes. Drain excess grease and return to pan.
• Add cut pepperoni pieces, diced onion, and diced green pepper, and cook until softened, about 3 minutes. Add garlic and cook another 30 seconds, or until fragrant.
• Stir in marinara sauce, oregano and basil. Add water, stir and bring to a boil over HIGH heat. When boiling, add pasta, stir, reduce to a simmer, cover with lid and simmer about 12-15 minutes, until pasta is tender and most of the liquid is gone.
• Stir in 1 cup of mozzarella cheese, remove from heat. Taste and add salt and pepper as needed. Sprinkle top with remaining mozzarella, and lay remaining slices of pepperoni on top.
• Broil on HIGH for 1-3 minutes, until cheese is bubbly, melted and slightly golden. Serve garnished with minced parsley or basil.

ONE POT SAUSAGE RIGATONI

Steps:

• Heat a large pot or Dutch oven over medium heat. Melt butter and oil together, then cook onion and garlic until softened. Add the sausage and cook, breaking up with a spoon, until browned, 5-7 minutes.
• Add tomato sauce and chicken broth, and bring to a boil. Add the pasta and simmer, stirring every few minutes so it does not stick, until pasta is al dente, 15-20 minutes. Taste and add salt and pepper if necessary.
• Add spinach and toss everything together until spinach is wilted (it will seem like a lot of spinach at first, but it will cook down!).
• Plate and top with grated parmesan if desired, and dig in!

ONE-POT PIZZA RIGATONI RECIPE

Steps:

• Mince the garlic. Dice the onion and bell pepper. Cut 2/3 of the package of pepperoni slices into quarters.
• Turn the stove on medium heat. Spray a high-walled saucepan or Dutch oven with cooking spray, and then add the minced garlic. Cook the garlic until golden.
• Add in the diced onions and bell peppers and cook. Stir in the pepperoni pieces.
• Pour the entire box of noodles into the pot. Pour the jar of marinara sauce on top, along with Italian seasoning and a half cup of water. Stir well.
• Cover the pot and turn the heat up to medium-high. Allow to cook for about 20 minutes, stirring occasionally.
• Once the noodles are tender and cooked, stir in half of the bag of cheese. Top pasta with remaining whole pepperoni slices, and sprinkle remaining cheese on top. Add the lid back on the pot and allow the cheese to melt.
• Serve pizza rigatoni topped with pepperoncini peppers or additional toppings as desired.

BAKED RIGATONI WITH ITALIAN SAUSAGE

Steps:

• Fill a stockpot with about 6 quarts of water, for the pasta. Heat on high until boiling.
• In a skillet, brown the sausage. Drain off visible fat. Preheat oven to 350°.
• Add pasta to boiling, salted water and cook according to directions. Drain.
• Mix the pasta and sausage together in the baking dish. Pour over the pasta sauce. Evenly nestle the mozzarella cheese balls throughout the casserole. Sprinkle with parmesan cheese. See notes below to serve this without baking.
• Bake at 350° for 20 minutes, until the top is bubbly and golden. Garnish with parmesan cheese and fresh basil.

ONE POT PIZZA PASTA BAKE

Steps:

• Preheat oven to broil. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 cup pepperoni until heated through, about 1 minute. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat; top with mozzarella and remaining 1/4 cup pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Serve immediately, garnished with parsley, if desired.

ONE POT PIZZA RIGATONI

Steps:

• In a large dutch oven pot, brown your ground Italian sausage; drain excess fat. Slice up about half of your pepperoni into strips and stir into Italian sausage and cook for a minute or so. Add your...

ONE POT SPICY ALLA VODKA PIZZA PASTA.

Steps:

• 1. Preheat the oven to 350° F.2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage (if using) and brown all over, about 5 to 8 minutes. Stir in the garlic, oregano, thyme, fennel, and chili flakes, cook another 3-5 minutes, until very fragrant. Add the marinara sauce, vodka, pesto, and a pinch each of salt and pepper. Then add 2 1/2 cups water and the pasta. Increase the heat to medium-high. Bring the mixture to a boil. Stir frequently until the pasta is al dente, about 8-10 minutes. 3. If needed, transfer the pasta to a baking dish. Top with the cheeses, then pepperoni. Sprinkle the basil over top.4. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh rosemary. Enjoy!