CHEESY RIGATONI BAKE
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
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
OVEN-BAKED FOUR CHEESE RIGATONI ROSA
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Combine ricotta cheese, 1-1/2 cups mozzarella cheese, basil, egg and black pepper; set aside.
- Toss hot rigatoni with Sauce in large bowl. Stir in ricotta mixture. Turn into 11 x 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until bread crumbs are golden brown and cheese is melted.
BAKED RIGATONI WITH ROASTED EGGPLANT AND TOMATO
Steps:
- Preheat oven to 300 degrees F.
- Prepare oven-dried tomatoes:
- Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours.
- Prepare the garlic:
- Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature.
- Preheat oven to 375 degrees F.
- Prepare the eggplant:
- Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes.
- Prepare the pasta:
- In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until "al dente" or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside.
- Assemble and bake dish:
- Raise oven temperature to 425 degrees F.
- In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed among the pasta but that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper.
- Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes.
RIGATONI WITH FOUR CHEESES
Make and share this Rigatoni With Four Cheeses recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in boiling salted water according to package directions; drain,.
- Meanwhile, heat butter and garlic in a heavy, medium-sized saucepan and stir, over low-med heat, careful not to burn garlic. Stir in the cream, and continue stirring until heated.
- Stir in all of the cheeses; stir fequently until cheeses are melted.
- Remove from heat, and stir in the pepper, salt (if needed) and parsley.
- Place cooked, drained pasta in a large bowl and pour sauce over top. Toss to coat well. Serve immediately.
Nutrition Facts : Calories 630.4, Fat 35.4, SaturatedFat 20.9, Cholesterol 170.9, Sodium 507.4, Carbohydrate 56.8, Fiber 2.6, Sugar 1.9, Protein 21.8
BAKED RIGATONI WITH FOUR CHEESES
This was adapted from Giada de Laurentis's recipe, which she calls "Farmer's Pasta." It is a macaroni and cheese dish that will appeal to young and old. In a pinch, I have substituted 8 ounces of mozzarella cheese for the 8 ounces of Fontina. Great dish for entertaining!
Provided by Maureenie
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 inch baking dish with butter.
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
- Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside.
- If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium.
- Add garlic and saute until light brown.
- Add the flour and stir for 2 minutes.
- Gradually add in the milk, stirring with each addition. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
- Gradually whisk in all the cheeses.
- Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce.
- Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta.
- Pour pasta mixture into the baking dish.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the garlic powder, remaining parsley, and bread crumbs and toss to coat.
- Sprinkle the bread crumbs over the pasta mixture. Drizzle the top with remaining olive oil and bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 682.1, Fat 33.5, SaturatedFat 16.6, Cholesterol 120.8, Sodium 893.9, Carbohydrate 61.6, Fiber 2.7, Sugar 11.6, Protein 32.9
OVEN-BAKED 4 CHEESE RIGATONI ROSA
Steps:
- 1. Preheat oven to 350 degrees. 2. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg, and black pepper, set aside 3. Toss hot rigatoni with sauce in large bowl. Stir in ricotta mixture. 4. Turn into 11x7 inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs, and Parmesan cheese. 5. Bake covered 25 mins. 6. Remove cover and bake an additional 5 mins or until bread crumbs are golden brown and cheese is melted.
BAKED RIGATONI WITH FOUR CHEESES
Number Of Ingredients 12
Steps:
- 1. Stir the 1 tablespoon salt into a large pot of rapidly boiling water. Drop the pasta into the boiling water and cook, stirring frequently, until tender but still firm to the bite. Drain into a colander, rinse under cold running water, drain again, transfer to a large bowl, and set aside.2. Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish and set aside.3. In a heavy saucepan, melt the butter over low heat. Whisk in the flour and cook, whisking or stirring almost constantly, until bubbly and fragrant, about 5 minutes do not brown. Remove from heat.4. Meanwhile, in a saucepan, combine the milk and evaporated milk and bring just to a boil over medium-high heat. Pour all at once into the butter and flour mixture and whisk until smooth. Season with salt, pepper, and nutmeg. Place the pan over medium heat and cook, whisking or stirring constantly, until thickened, about 5 minutes. Pour over the cooked pasta and stir to thoroughly coat the pasta. Spread the pasta evenly in the prepared baking dish.5. In a bowl, combine the four cheeses, then sprinkle evenly over the pasta. Lightly dust the top with grated nutmeg and bake until the cheese melts and the pasta is heated through, about 25 minutes.6. Transfer the baking dish to the broiler and cook until the cheese is slightly golden, about 3 minutes. TO MAKE AHEAD: Store, covered, in the refrigerator for up to 3 days. TO REHEAT: Heat in a microwave or a preheated 350°F oven until heated through.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
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