Rigatoni Al Forno With Cauliflower And Broccoli Rabe Recipes

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RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE



Rigatoni al Forno With Cauliflower and Broccoli Rabe image

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

3 tablespoons extra-virgin olive oil
3 tablespoons all-purpose flour
3 cups whole milk, or use half-and-half for a richer sauce
Kosher salt and black pepper
1/8 teaspoon grated nutmeg, or to taste
1 small bay leaf
3 cups canned tomatoes, whole or crushed tomatoes (from a 28-ounce can)
1 1/2 cups chopped onion, any kind
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 bay leaf or a few basil leaves
Kosher salt
Kosher salt
1 pound rigatoni
1 medium cauliflower, chopped (about 3 cups)
1 bunch broccoli rabe, chopped (about 3 cups)
3 garlic cloves, minced
2 teaspoons finely chopped rosemary
1/2 teaspoon red-pepper flakes
Black pepper
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
1 cup grated provolone (about 3 ounces), plus more for serving
1 cup grated Pecorino Romano (about 3 ounces), plus more for serving

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.

RIGATONI WITH GRILLED SAUSAGE AND BROCCOLI RABE



Rigatoni with Grilled Sausage and Broccoli Rabe image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
6 tablespoons extra-virgin olive oil, plus more for serving
2 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/4 to 1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed (about 1 pound)
4 sweet and/or hot Italian sausage links (about 14 ounces total)
10 ounces mezzi rigatoni (about 4 cups)
1 tablespoon chopped fresh oregano
Grated parmesan cheese, for topping

Steps:

  • Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 teaspoon salt in a large bowl; set aside.
  • Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter.
  • Add the pasta to the boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm.
  • Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages and 1/4 cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water, 1 tablespoon at a time. Season with salt. Divide among bowls and top with the oregano and parmesan.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 846 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

RIGATONI AND CAULIFLOWER AL FORNO RECIPE - (3.4/5)



Rigatoni and Cauliflower al Forno Recipe - (3.4/5) image

Provided by á-49759

Number Of Ingredients 13

1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

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.

BROCCOLI WITH RIGATONI



Broccoli with Rigatoni image

A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Yield 5

Number Of Ingredients 8

8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain.
  • In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
  • Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g

RIGATONI AND CAULIFLOWER AL FORNO



Rigatoni and Cauliflower al Forno image

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

1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
1/2 cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

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 WITH BROCCOLINI AND SAUSAGE



Rigatoni with Broccolini and Sausage image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound rigatoni
1 large bunch broccolini, trimmed into 1 1/2-inch pieces
3 tablespoons olive oil
1 pound sweet Italian sausage, casings removed.
1 large onion, thinly sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
4 cloves garlic, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup grated Pecorino Romano cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
  • Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
  • Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.

RIGATONI AL FORNO



Rigatoni Al Forno image

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

1 lb rigatoni pasta
2 cups heavy cream (plus extra, if needed)
1 cup whole milk (plus extra, if needed)
1 small garlic clove, crushed and minced
1/4 lb gorgonzola dolce blue cheese, broken into small pieces
1 cup grated grana padano or 1 cup parmigiano-reggiano cheese
1/2 teaspoon dried oregano (or 1 t. chopped fresh oregano)
fresh ground pepper
1/4 lb unsalted fresh mozzarella cheese, cut into 1/4-inch dice
1/4 lb fontina, val d'aosta, rind removed and cut into 1/4-inch dice
2 tablespoons plain breadcrumbs

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 AND CAULIFLOWER AL FORNO



Rigatoni and Cauliflower Al Forno image

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

1 lb rigatoni pasta
1 medium cauliflower, about 1-1/2 pounds
4 tablespoons olive oil, divided (extra-virgin)
salt and pepper, to taste
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (to taste)
3 tablespoons sage, roughly chopped plus a few sage leaves left whole
1/2 teaspoon lemon zest
6 ounces Fontina cheese, coarsely grated (can substitute mozzarella)
2 ounces romano cheese, finely grated (or other hard pecorino)
1/2 breadcrumbs, coarse and dry
2 tablespoons flat leaf parsley, chopped, for garnish

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

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Preparation. 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.
From diningandcooking.com


RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE …
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.
From tfrecipes.com


RIGATONI AND CAULIFLOWER AL FORNO RECIPE | RECIPE | VEGETARIAN ...
Jan 4, 2021 - 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
From pinterest.com


RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE RECIPE | EAT …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


RECIPE DETAIL PAGE | LCBO
1 Preheat oven to 375°F (190°C). Grease a 9 x13-inch (23 x 33-cm) baking dish. 2 Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less time than package directions. Drain, reserving ½ cup (125 mL) cooking water separately. Set aside.
From lcbo.com


BROCCOLI RABE PASTA WITH ITALIAN SAUSAGE - FAMILYSTYLE FOOD
2017-10-29 Instructions. Heat 2 tablespoons olive oil in a large (12-14-inch) skillet over medium-high heat. Crumble the sausage and add to the pan. Cook until the sausage is cooked and browned. Scoop out the sausage to a plate. Pour the wine in the pan and let it bubble for a minute, while scraping up the brown juices.
From familystylefood.com


RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE
1 pound rigatoni. 1 medium cauliflower, chopped (about 3 cups) 1 bunch broccoli rabe, chopped (about 3 cups) 2 teaspoons finely chopped rosemary. 1/2 teaspoon red-pepper flakes. Black pepper. 2 tablespoons extra-virgin olive oil, plus more for greasing the pan. 1 cup grated provolone (about 3 ounces), plus more for serving.
From mealplannerpro.com


RIGATONI WITH SAUSAGE AND BROCCOLI RABE - THE LATINA HOMEMAKER
Instructions. 1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop in pasta and cook according to package until al dente. Drain and set pasta aside, reserve 1/2 cup of pasta water. 2. In a large skillet, heat 2 tablespoons of the oil over high heat. Cook Italian sausage in the pan for 4-5 minutes.
From thelatinahomemaker.com


RECIPES:RIGATONI_AL_FORNO [ALEPHNULL.COM]
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.
From alephnull.com


RIGATONI AND CAULIFLOWER AL FORNO RECIPE | RECIPE | RECIPES, …
Sep 26, 2014 - 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
From pinterest.ca


BEST RIGATONI AL FORNO RECIPES | FOOD NETWORK CANADA
2018-09-18 Step 6. Preheat the oven to 400ºF. Step 7. Bring a large pot of salted water to a rolling boil. Step 8. 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). Step 9. Drain the pasta, reserving 1/3 cup of the water.
From foodnetwork.ca


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Top Asked Questions

How do you make rigatoni with cauliflower?
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.
What is rigatoni al forno?
David Malosh for The New York Times. Food Stylist: Simon Andrews. For the main course, it’s a baked pasta with two kinds of cruciferous vegetables, cauliflower and broccoli rabe. For me, that’s a thrill. You may get more oohs-and-ahs if you call it rigatoni al forno.
How to cook cauliflower and broccoli rabe?
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.
How to cook rigatoni?
Preparation Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. Heat oven to 400 degrees. Put 3 tablespoons olive oil in a wide skillet over high heat. Put cooked cauliflower mixture in a large mixing bowl. Bake, uncovered, for about 20 minutes, until top is crisp and golden.

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