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.
BAKED RIGATONI WITH EGGPLANT AND SAUSAGE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
- Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
- Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
- Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
- By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
- Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.
BAKED RIGATONI - RIGATONI AL FORNO
Baked Rigatoni... a great pasta dish for the summer and for outdoor dining.
Provided by cooking with nonna
Yield 4 Person(s)
Number Of Ingredients 11
Steps:
- In a sauce pan add some olive oil and chopped onion. Once the onion turns clear add the chopped meat an let it saute` in the oil and the onion. After 3 minutes add the wine and let it evaporate for 5 minutes. Add the tomato sauce and let everything cook at low heat for 20 minutes. Stir from time to time. In a separate pot boil water and cook the rigatoni. The rigatoni should be cooked very "Al Dente". In an oven pan spread a thin layer of meat sauce and add a layer of rigatoni. Cover the rigatoni with a layer of sauce and a good sprinkle of Parmigiano. Add a layer of mozzarella cut in small cubes and a layer of slices of ham. Repeat the layering process until you have no more rigatoni. The last layer of rigatoni should be covered with a generous layer of sauce, a good sprinkle of Parmigiano and mozzarella cubes. Bake in the oven for 15 minutes at 375F.
BAKED RIGATONI
You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.
Nutrition Facts : Calories 356 calories, Fat 12g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 835mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
BAKED RIGATONI
This hearty pasta dish comes from John Barricelli, the manager of our prep kitchen at the television studio. It can be made the day before and reheated.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.
- Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.
- In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.
- In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.
- To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.
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
RIGATONI AND CAULIFLOWER AL FORNO
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.
- Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
- Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
- Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)
- Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 17 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 575 milligrams, Sugar 4 grams
RIGATONI AL FORNO
Make and share this Rigatoni Al Forno recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
- While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
- Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
- Remove from heat and add in the oregano and pepper.
- Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta and mix well.
- The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
- Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
- Sprinkle with the bread crumbs and the remaining Grana Padano.
- Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.
Nutrition Facts : Calories 1195.3, Fat 74.6, SaturatedFat 44.4, Cholesterol 341.6, Sodium 919, Carbohydrate 91.8, Fiber 4, Sugar 6.6, Protein 40.7
RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON
One of my favorite make-after-work dishes. Half an hour and it's done. This dish is not saucy and it's not loaded with cheese. It is, however, healthy and relies on the roasted vegetables and balsamic vinegar for it's flavor. Simple and delicious one-dish meal.
Provided by sugarpea
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; put a large pot of water on to boil.
- Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
- Add pasta to boiling water.
- After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
- Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
- Bake until bread crumbs are brown and crisp, 10-15 minutes.
- Serve hot with a cruet of balsamic vinegar.
Nutrition Facts : Calories 594.1, Fat 17.4, SaturatedFat 4.1, Cholesterol 79.2, Sodium 559.3, Carbohydrate 89.6, Fiber 7.7, Sugar 11.5, Protein 21.2
RIGATONI AL FORNO
Meaty, rich tomato sauce, rigatoni and cheese combine in this hearty baked pasta dish that's like a warm hug in every bowl.
Provided by Food Network Canada
Categories bake,beef,cheese,pasta,pork,tomatoes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Add the olive oil and onion to the pan and sautee over medium-low heat until the onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add beef and pork to pan and cook until browned, breaking up as it cooks.
- Once the meat is browned, drain any excess fat and liquid.
- Pour the tomatoes into the pan and stir, then add 1/2 cup of water, stock or red wine (or more, as desired). Set heat to medium, cover the pan, and simmer for 30 minutes.
- Add fresh basil leaves, salt and chili pepper, then simmer on medium-low heat for another 15 to 30 minutes until the sauce is cooked.
- Preheat the oven to 400ºF.
- Bring a large pot of salted water to a rolling boil.
- Add the rigatoni to the boiling water and reduce heat to medium-high. Cook until slightly more firm than al dente (as it will continue cooking in the oven).
- Drain the pasta, reserving 1/3 cup of the water. Add the pasta back to the pot along with the reserved water and 1 cup of the sauce. Gently toss the pasta.
- Take an ovenproof 9×13 inch pan and line the bottom with a thin layer of the tomato sauce.
- Add 1/2 of the pasta to the pan and smooth it into an even layer. Top with half of the meat sauce, 1/2 of the grated mozzarella, and 1/2 of the grated Parmigiano.
- Add the other half of the pasta, and smooth it into an even layer. Top it with the remaining meat sauce, mozzarella and Parmigiano.
- Bake for 30 to 45 minutes until the cheese is golden and bubbly. Remove from the oven and allow to cool for 15 minutes.
- Divide into 8 pieces and serve with extra grated Parmigiano on the side.
BAKED RIGATONI WITH LAMB RAGù
"We're all a little cranky these days because it's cold, it gets dark early, and we've been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I've had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don't have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it's al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it's hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
- Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
FOUR-CHEESE SAUSAGE RIGATONI
To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl., In same stockpot, cook and crumble sausage with red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add cream; cook 5 minutes, stirring occasionally. Stir in tomatoes, tomato paste, Italian seasoning and pepper flakes. Cook, uncovered, over medium-low heat until sauce thickens slightly, 5-8 minutes. Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg and seasonings., Stir rigatoni into meat sauce. Spread 3 cups into each of two greased 11x7-in. baking dishes. Top each with half of cheese mixture, then half of remaining pasta mixture., Bake, covered, 25 minutes. Sprinkle with mozzarella and remaining Parmesan cheese. Bake, uncovered, until cheeses are melted, about 5 minutes. If desired, sprinkle with basil. Freeze option: Prepare casseroles without mozzarella cheese and remaining 1/2 cup Parmesan cheese; freeze cheeses separately in resealable plastic freezer bags. Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, sprinkle with basil.
Nutrition Facts : Calories 474 calories, Fat 26g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
RIGATONI AND CAULIFLOWER AL FORNO
Make and share this Rigatoni and Cauliflower Al Forno recipe from Food.com.
Provided by lecole54
Categories European
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
- Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
- Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.).
- Bake, uncovered, for 20 to 30 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.
Nutrition Facts : Calories 549.4, Fat 24.2, SaturatedFat 9.3, Cholesterol 106.6, Sodium 429.9, Carbohydrate 61.1, Fiber 5, Sugar 3.9, Protein 23.2
BAKED RIGATONI FOR A CROWD
This baked rigatoni is a delicious dish for a crowd. It can easily be halved or divided into two pans--one to eat and one to freeze unbaked.
Provided by JennyD
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
- Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
- While the sauce is cooking, preheat the oven to 350 degrees F (175 degrees C).
- 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, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
- Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from the heat.
- Add 2/3 of the sauce to the pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.
Nutrition Facts : Calories 579.9 calories, Carbohydrate 53.6 g, Cholesterol 62.7 mg, Fat 26.1 g, Fiber 3.3 g, Protein 31.7 g, SaturatedFat 11 g, Sodium 1325.7 mg, Sugar 3.4 g
BAKED RIGATONI ALLA NORMA
Provided by Lillian Chou
Categories Pasta Bake Fry Vegetarian Dinner Mozzarella Eggplant Potluck Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Toss eggplant with 2 teaspoon salt in a colander. Drain 30 minutes. Rinse, then squeeze out excess liquid and pat dry.
- Preheat oven to 350°F with rack in middle.
- Heat oil in a large heavy skillet over medium-high heat until it shimmers. Fry eggplant in 3 batches, stirring occasionally, until browned, about 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
- Discard all but 2 tablespoons oil from skillet, then sauté onion with 1/4 teaspoon each of salt and pepper until golden, about 8 minutes. Stir in sauce and eggplant and simmer 5 minutes.
- Meanwhile, cook rigatoni in a pasta pot of boiling salted water (2 tablespoons salt for 6 quart water) until al dente, then drain. Stir together pasta, sauce, and half of mozzarella in pot. Transfer to a 3-quart baking dish and sprinkle with remaining mozzarella. Bake until cheese is melted and golden in spots, about 45 minutes. Let stand 5 minutes before serving.
MAKEOVER RIGATONI WITH BACON AND ASPARAGUS
Wouldn't it be great to find a company-worthy dish that not only impresses with its taste, but with its nutrition numbers, too? This dish lives up to expectations. -Joanie Fuson, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted., Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 428mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- 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 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE
This baked pasta - please don't call it a "pasta bake" - is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed and crisp on top, a bright, light tomato sauce adorns each serving. (If preferred, you can layer both sauces instead.) Putting it together is somewhat like building a lasagna - a bit of a fussy project - but once assembled, it's no trouble at all to bake and serve. Prepare it all several hours in advance, then pop it in the oven when you like.
Provided by David Tanis
Categories dinner, pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Make the béchamel: Put the olive oil and flour in a small saucepan over medium-high heat and whisk together. Let mixture sizzle without browning for 1 minute. Whisk in milk 1 cup at a time, letting it come up to a simmer and begin to thicken before adding the next cup. Repeat until all the milk has been added.
- When the sauce has thickened to the consistency of a milkshake, turn heat to low. Add 1 teaspoon salt and a pinch of pepper. Add the nutmeg and bay leaf, and cook for 10 minutes, whisking occasionally. Check seasoning and adjust. Turn off heat and keep sauce warm. (If sauce thickens upon sitting, thin with a little more milk.)
- Make the tomato sauce: In a small saucepan, put tomatoes, onion, garlic, olive oil, bay leaf or basil, and 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for 10 minutes. Transfer mixture to a blender (remove bay leaf before blending but leave in basil, if using). Purée to a velvety consistency and return to the saucepan. Taste and adjust seasoning. Keep sauce warm, or let cool and reheat before serving.
- Make the pasta: Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until nearly done, about 2 minutes less than package directions, leaving the pasta still quite firm. Lift pasta from the water with a spider or large strainer, and spread it out on a baking sheet to cool.
- Add cauliflower to pot and cook until barely softened, 1 minute. Lift from the water with a spider or large strainer and spread out to cool on a baking sheet.
- Add the broccoli rabe and cook until just wilted, 1 minute, then drain in a colander. Rinse with cool water, then squeeze into a ball.
- Put cauliflower and broccoli rabe into the empty pasta pot. Add garlic, rosemary and red-pepper flakes, and stir together. Season with salt and pepper, and drizzle with 2 tablespoons oil.
- Add the béchamel and the rigatoni. Mix well with the cauliflower and broccoli rabe. Add the provolone and Pecorino Romano, and mix well again.
- Heat oven to 400 degrees. Pile the pasta mixture into an oiled 9-by-13-inch baking dish. Bake until nicely browned and crisp on top, about 40 minutes. Leave to rest for 10 minutes before serving. (Alternatively, refrigerate the assembled dish for up to 6 hours and bake later. Bring to room temperature before baking.)
- To serve, put a large spoonful of pasta into individual bowls or plates, making sure each portion has some of the crisp top. Spoon some tomato sauce around each portion and sprinkle with more grated cheese.
WW RIGATONI AL FORNO
I was devastated when I lost this recipe which came from an old Weight Watchers magazine. I wrote to WW and they sent me a replacement magazine but it was the wrong one! I was amazed when I told them and they took the time and effort to send me the right one. A luscious restaurant-type recipe that and doesn't taste like diet fare. Key is the blazing hot oven.
Provided by Maxxr
Categories One Dish Meal
Time 24m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F Spray 9 x 13 inch baking pan with non-stick spray (or for restaurant-style serving put in 1-cup shallow baking dishes in which case you will need only 5 minute baking time).
- Cook rigatoni according to package directions; drain and keep warm.
- Combine tomato sauce, half and half and cheeses in medium bowl.
- Add hot pasta and toss to coat.
- Spread mixture evently in prepared baking pan and bake until bubbly and browned on top, about 7 minute.
- 5 points per serving.
Nutrition Facts : Calories 297.2, Fat 7.6, SaturatedFat 3.9, Cholesterol 65.1, Sodium 127.6, Carbohydrate 44.3, Fiber 2.3, Sugar 2.5, Protein 12.5
RIGATONI AND ASPARAGUS
This quick-to-make meatless pasta dish is ready in a flash and oh-so good! It is from a 1990 cookbook called "365 Easy One-Dish Meals".
Provided by loof751
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cut asparagus into 1-inch pieces. Chop the green onion.
- Bring a large pot of water to boil over high heat. Add rigatoni and cook for 6 minutes. Add asparagus to the pot and continue to cook for an additional 3-4 minutes, until pasta is barely tender and asparagus is tender-crisp.
- Drain pasta and asparagus, rinse with cold water, and drain well.
- Return pasta and asparagus to pot. Add marinara sauce, sour cream, vinegar, onion, basil, salt and pepper. Toss to mix well. Heat 2-3 minutes until heated through.
- Serve topped with Parmesan cheese.
More about "rigatoni al forno baked rigatoni with roasted asparagus and on recipes"
10 BEST BAKED RIGATONI WITH RICOTTA RECIPES - YUMMLY
From yummly.com
BAKED RIGATONI PASTA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
GRATIN OF RIGATONI WITH ROASTED VEGETABLES | RECIPES
From deliaonline.com
RIGATONI RECIPES: 15 DELICIOUS PASTA DISHES YOU HAVE …
From tasteofhome.com
RIGATONI WITH NEAPOLITAN RAGù RECIPE - GREAT ITALIAN …
From greatitalianchefs.com
BAKED RIGATONI (RIGATONI AL FORNO) RECIPE : SBS FOOD
From sbs.com.au
BAREFOOT CONTESSA | BAKED RIGATONI WITH LAMB RAGù | RECIPES
From barefootcontessa.com
BAKED RIGATONI PASTA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PASTA AL FORNO WITH SMOKED MOZZARELLA - COOKING WITH MAMMA C
From cookingwithmammac.com
RIGATONI AL FORNO WITH ROASTED ASPARAGUS - BIGOVEN.COM
From bigoven.com
BAKED RIGATONI PASTA RECIPE - COOKING CLASSY
From cookingclassy.com
RIGATONI RECIPES - NYT COOKING
From cooking.nytimes.com
RIGATONI AL FORNO WITH ROASTED ASPARAGUS AND ONIONS RECIPE | EAT …
From eatyourbooks.com
RIGATONI AL FORNO WITH BOLOGNESE SAUCE RECIPE - CALGARY CO-OP
From calgarycoop.com
BAKED RIGATONI PASTA - A COUPLE COOKS
From acouplecooks.com
RIGATONI WITH MEAT SAUCE (RIGATONI AL RAGù DI CARNE) | RICARDO
From ricardocuisine.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST BAKED RIGATONI WITH SAUSAGE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BAKED RIGATONI - SALT & LAVENDER
From saltandlavender.com
10 BEST CHICKEN RIGATONI BAKE RECIPES - YUMMLY
From yummly.com
RIGATONI WITH BACON AND ASPARAGUS - DAILYDISHRECIPES.COM
From dailydishrecipes.com
BAKED RIGATONI - THE SEASONED MOM
From theseasonedmom.com
RIGATONI AL FORNO | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
ONE PAN RIGATONI SAUSAGE BAKE - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
10 BEST VEGETARIAN RIGATONI BAKE RECIPES | YUMMLY
From yummly.com
RIGATONI PASTA BAKE (MEAL PREP & FREEZER FRIENDLY ... - THE RECIPE …
From thereciperebel.com
RIGATONI AND ASPARAGUS AU GRATIN | RECIPES | DELIA ONLINE
From deliaonline.com
RIGATONI RECIPES - BBC FOOD
From bbc.co.uk
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