Sausage And Mushroom Baked Rigatoni Recipes

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BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS



Baked Rigatoni With Sausage and Mushrooms image

Make and share this Baked Rigatoni With Sausage and Mushrooms recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 ounces dried porcini mushrooms
1 cup hot water
1 tablespoon extra virgin olive oil
1 large onion, finely chopped
1 1/2 lbs hot Italian sausages, casings removed
1 lb button mushroom, sliced
1 teaspoon chopped fresh rosemary
1/2 cup dry white wine
1 bay leaf
1 cup beef broth
1 cup half-and-half
1 lb rigatoni pasta
1 1/2 cups freshly grated parmigiano (plus some additional)
fresh rosemary sprig (for garnish)

Steps:

  • Rinse porcini mushrooms.
  • Place in medium bowl.
  • Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.
  • Chop porcini mushrooms.
  • Heat 1/2 tablespoons olive oil in a large pot over medium heat.
  • Saute onion until tender, about 10 minutes.
  • Add sausage to the pot.
  • Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
  • Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
  • Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
  • Add porcini soaking liquid to the pot, leaving sediment behind.
  • Add beef broth to the pot.
  • Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
  • Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.)
  • Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
  • Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain.
  • Add pasta to the sauce in pot; stir to coat.
  • Mix 1 cup cheese into the pot.
  • Season pasta with salt and pepper.
  • Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Preheat oven to 375°F
  • Cover dish with foil.
  • Bake pasta just until hot but not bubbling, about 25 minutes.
  • Sprinkle with additional cheese.
  • Garnish with rosemary sprigs and serve with additional cheese. Makes 6 servings.
  • That's it!

Nutrition Facts : Calories 826.1, Fat 46, SaturatedFat 16.9, Cholesterol 164.6, Sodium 865.8, Carbohydrate 69.1, Fiber 4.8, Sugar 4.5, Protein 31.6

SUNNY'S EASY SAUSAGE AND MUSHROOM RIGATONI PIE



Sunny's Easy Sausage and Mushroom Rigatoni Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound spicy Italian sausage, casings removed
1 pound button mushrooms, sliced
Freshly ground black pepper
One 24- to 25-ounce jar vodka sauce (you can also use Alfredo or marinara sauce)
1 pound rigatoni
1/2 cup grated (like sand) Parmesan cheese
1/2 cup chopped fresh Italian parsley
Nonstick cooking spray, for the pan
6 slices provolone cheese
6 ounces shredded mozzarella cheese
Grated (like sand) Parmesan cheese, for topping
1/4 cup chopped fresh Italian parsley
6 to 8 fresh basil leaves, torn

Steps:

  • For the sauce. In a pan with straight sides on medium heat, add the olive oil and sausage. Crumble the sausage into bits, not boulders, and cook until browned, 6 to 8 minutes. Remove the sausage with a slotted spoon to a plate, leaving the fat in the pan. Add the mushrooms to the pan and cook until wilted and darkened, 6 to 8 minutes. Season with pepper and remove from the heat. Add the sausage back to the pan along with the pasta sauce and stir.
  • For the pasta: Meanwhile, bring a large pot of water to a boil. Add the rigatoni to the boiling water and cook until very al dente. Drain and spread out on a cooling rack to prevent sticking. Let cool slightly.
  • Preheat the oven to 375 degrees F.
  • Add the rigatoni to a bowl and sprinkle with the Parmesan and parsley. Gently toss with your hands.
  • Coat the inside bottom and sides of a springform pan with cooking spray. Begin lining the rigatoni on end (vertically) around the edge of the pan, creating a border. Pack the pasta pieces tightly, but not so tight that the holes in the rigatoni close. Toss the remaining rigatoni in the sauce, then pour into the center of the pan. Gently press the mixture to level it off.
  • For the topping: Arrange the provolone slices in an overlapping spiral to cover the pasta mixture, then top with the mozzarella. Gently press everything down with your hands. Bake until the top is bubbly and golden around the edges, 30 to 35 minutes. Allow to cool slightly before releasing the springform. Serve topped with Parmesan, parsley and basil.

BAKED RIGATONI & SAUSAGE



Baked Rigatoni & Sausage image

To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 5

3-3/4 cups uncooked rigatoni
5 Italian sausage links (4 ounces each), sliced
1 jar (24 ounces) spaghetti sauce
1/4 cup dry red wine
2 cups shredded Italian cheese blend

Steps:

  • Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.

Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.

BAKED RIGATONI WITH SAUSAGE



Baked Rigatoni with Sausage image

Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more flavor!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 10

1 small butternut squash, peeled, seeded, and cut into 3/4-inch pieces (4 cups)
1 pound cherry tomatoes
12 ounces merguez or hot Italian sausage links (about 4)
6 small shallots, peeled and halved
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground pepper
1 pound rigatoni
1/4 cup packed shredded fresh basil, plus whole leaves for serving
12 ounces mozzarella, grated (1 1/2 cups)

Steps:

  • Preheat oven to 450 degrees with rack in top third. On a rimmed baking sheet, toss squash, tomatoes, sausage, and shallots with oil and vinegar. Season with salt and pepper. Roast until squash is golden and sausage is cooked through, 30 to 35 minutes. Transfer sausage to a cutting board; let cool slightly, then slice into 1-inch pieces.
  • Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot with sausage, squash, and basil. Add 1/2 cup pasta water to sheet and scrape up browned bits; add to pot. Toss to coat, adding more pasta water as needed; season with salt and pepper. Set oven to broil and transfer pasta mixture to sheet. Top with cheese; broil until melted and browned in spots, 2 minutes. Top with basil leaves; serve.

ITALIAN SAUSAGE RIGATONI BAKE



Italian Sausage Rigatoni Bake image

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

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
5 cups marinara sauce
1/4 cup grated Parmesan cheese
2 tablespoons half-and-half cream
1 pound sliced part-skim mozzarella cheese

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.

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

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

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

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 AND SAUSAGE



Baked Rigatoni and Sausage image

Make and share this Baked Rigatoni and Sausage recipe from Food.com.

Provided by Caryn

Categories     European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 (8 ounce) cups rigatoni pasta, uncooked
1 lb sweet Italian sausage link
1/2 cup onion, chopped
1 clove garlic, minced
1 (26 1/4 ounce) cup ricotta cheese
3 (30 ounce) cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package directions; drain.
  • Meanwhile, in a large skillet, cook sausage until brown on all sides.
  • Remove from pan; slice into thin pieces.
  • Return meat to pan; add onion and garlic.
  • Cook until onion is tender; drain.
  • Stir in hot pasta and ricotta cheese; blend well.
  • Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
  • Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
  • Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
  • Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
  • Cover, bake at 400 degrees F.
  • for 20 to 30 minutes or until hot and bubbly.

RIGATONI WITH SAUSAGE AND WILD MUSHROOMS



Rigatoni With Sausage And Wild Mushrooms image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 ounces dried porcini mushrooms
1 pound Italian sweet sausage, sliced in one-inch pieces
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
3/4 pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon fresh rosemary, oregano or thyme leaves
Coarse salt and fresh ground pepper to taste
Rigatoni
Freshly grated Parmesan cheese

Steps:

  • Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
  • Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
  • Saute the onion and the garlic in the olive oil until soft.
  • Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
  • Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
  • Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.

RIGATONI SAUSAGE BAKE



Rigatoni sausage bake image

A great way to get kids to eat spinach, this comforting sausage supper dish is also perfect for a hungry crowd

Provided by Good Food team

Categories     Pasta, Supper

Time 1h10m

Number Of Ingredients 14

400g good quality pork sausage
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
150ml red wine
300ml vegetable stock
3 tbsp tomato purée
50g butter
50g plain flour
600ml milk
freshly grated nutmeg
500g rigatoni or penne
200g fresh spinach
140g mature cheddar, grated

Steps:

  • Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
  • Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
  • Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
  • Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
  • Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.

Nutrition Facts : Calories 749 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.32 milligram of sodium

RIGATONI WITH MARINARA SAUCE, SAUSAGE, MUSHROOMS AND PEPPERS



Rigatoni With Marinara Sauce, Sausage, Mushrooms And Peppers image

Provided by Barbara Kafka

Categories     dinner, pastas, main course

Time 35m

Yield 20 servings

Number Of Ingredients 15

2 cups parsley leaves
8 cloves garlic, peeled and smashed
1/2 cup olive oil
2 28-ounce cans crushed tomatoes
1 1/2 teaspoons oregano
1 teaspoon thyme
2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot red-pepper flakes
5 pounds sweet Italian sausage in casing, cut into 1-inch lengths
2 tablespoons kosher salt
2 bay leaves
4 pounds rigatoni
3/4 pound mushrooms, cut into 1/4-inch slices through the stem (4 cups)
2 1/2 pounds bell peppers (about 6 peppers in assorted colors), cut into 2-inch chunks

Steps:

  • Make the marinara sauce ahead of time. Place the parsley and garlic in the work bowl of a food processor and process until finely chopped.
  • Heat the oil in a large saucepan over low heat. Add the parsley and garlic and cook until the garlic is soft, about seven minutes. Add the tomatoes and spices. Bring to a boil, lower the heat and simmer for five minutes. Remove from the heat and reserve.
  • Place the sausage in a large, deep saute pan - in batches if necessary - and cook until well browned. As the sausages are done, place on paper toweling to drain. Reserve the sausages, and the saute pan with its fat.
  • To assemble, bring one very large pot or two large pots of water to a boil for the pasta. Add the salt and bay leaves.
  • Return the saute pan to the stove and heat the fat over high heat. Add the mushrooms. Cook, stirring, until the mushrooms are browned. Add the peppers and cook for five minutes, stirring well and scraping the brown bits from the bottom of the pan.
  • Cook the pasta with the boiling water until just done, but not mushy.
  • Stir the mushrooms, peppers and reserved sausage into the marinara sauce. Heat through.
  • Drain the pasta and toss with the sauce.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 80 grams, Fat 17 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 860 milligrams, Sugar 8 grams

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL



Baked Rigatoni with Italian Sausage and Fennel image

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

1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
½ yellow onion, chopped
¼ cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup grated Asiago cheese

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

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BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS RECIPE
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SAUSAGE MUSHROOM RIGATONI - REAL MOM KITCHEN - PASTA
2015-02-18 Instructions. Bring a pot of water to a boil to cook your pasta in. While you are waiting for the water to boil, cook sausage in a skillet over medium heat until fully cooked. Drain off any excess grease. Remove sausage from the skillet and set aside. In the same skillet, melt the butter. Add mushrooms to the skillet along with the salt and pepper.
From realmomkitchen.com


MUSHROOM RIGATONI BAKE RECIPE | MYRECIPES
Bake at 375° for 30 minutes or until cheese melts and begins to brown. Garnish with thyme sprigs, if desired. Garnish with thyme sprigs, if desired. Nutrition Facts
From myrecipes.com


BAKED SAUSAGE AND CHEESE RIGATONI - DELALLO
Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone. Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.
From delallo.com


SPICY SAUSAGE AND RIGATONI BAKE | CANADIAN LIVING
2005-07-14 In Dutch oven or large deep skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes. Add red pepper, garlic and fennel seeds; cook over medium heat for 10 minutes or until onions are very soft and golden. Transfer to bowl. Remove casings from sausage; breaking up meat, add to skillet.
From canadianliving.com


CREAMY SAUSAGE MUSHROOM RIGATONI - STOLENRECIPES.NET
2018-06-10 Cook rigatoni. In a large skillet, cook sausage over medium heat 4 - 6 minutes or until no longer pink, breaking into crumbles, drain and remove sausage from pan. In the same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper, cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2 – 3 minutes or ...
From stolenrecipes.net


SWEET SAUSAGE AND MUSHROOM RIGATONI - SPRINKLES & SEA SALT
2020-05-07 Heat a large skillet over medium-high heat. Add the sausage, using a wooden spoon break the sausage apart. Brown for 4-5 minutes. Add the garlic and salt, mix. Add the mushrooms. *Depending on how much grease your sausage renders you may need to add up to 2 tbsp olive oil if the mixture is too dry.
From sprinklesandseasalt.com


EASY SAUSAGE, MUSHROOM AND TOMATO RIGATONI | RECIPE
Bring a pot of water to a boil. Season with salt and cook the rigatoni according to the package instructions, then drain. Meanwhile, heat the olive oil in a large skillet over medium heat, then add the garlic and saute, stirring occasionally, until golden brown. Add the sausage and mushrooms and saute, stirring occasionally, a couple minutes more.
From rachaelrayshow.com


CREAMY SAUSAGE AND MUSHROOM RIGATONI - PUMPKIN 'N SPICE
2017-06-01 Cook pasta according to package directions. Drain and set aside. In a large skillet, cook and crumble sausage until no longer pink. Drain and set aside. In the same skillet, melt butter over medium heat. Add mushrooms, minced garlic, Italian seasoning, salt, and pepper. Cook for 5-6 minutes, or until mushrooms are tender and most of the liquid ...
From pumpkinnspice.com


SAUSAGE AND MUSHROOM BAKED RIGATONI – RECIPES NETWORK
2012-11-17 Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage. Step 4. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it ...
From recipenet.org


BAKED RIGATONI PASTA RECIPE - DINNER AT THE ZOO
2020-01-22 Add the ground beef and sausage to the pan. Season the meat with salt and pepper. Cook the meat for 3-4 minutes, breaking it up into small pieces with a spoon. Add the onion to the pan. Cook for an additional 5 minutes or until meat is browned and cooked through and onion is softened. Add the garlic and cook for 30 seconds.
From dinneratthezoo.com


TOMATO BISQUE BAKED SAUSAGE RIGATONI RECIPE | SAUSAGE BAKE, …
Feb 14, 2014 - Tomato Bisque Baked Sausage Rigatoni Recipe. Feb 14, 2014 - Tomato Bisque Baked Sausage Rigatoni Recipe. Feb 14, 2014 - Tomato Bisque Baked Sausage Rigatoni Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS RECIPE - COOKING …
Recipe Instructions Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini. Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; saute until tender, about 10 minutes.
From cookingindex.com


CREAMY MUSHROOM SAUSAGE RIGATONI - ANOTHERTABLESPOON
Peel the garlic and mince. Set aside. Remove the sausage from it’s casing. Heat the 2 tablespoons of olive oil in a large skillet over medium low heat. Add the sausage and and cook until it is no longer pink, breaking it up with a fork. This will take between 5 and 7 minutes. Add the mushrooms and onions.
From anothertablespoon.com


SAUSAGE AND CHEESE BAKED RIGATONI RECIPE | FOODIECRUSH.COM
Instructions. Preheat the oven to 375 degrees F. Prepare a 2 1/2 or 3 quart baking dish with a drizzle of the olive oil. In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned.
From foodiecrush.com


CHEESY MUSHROOM BAKED RIGATONI - ANOTHERTABLESPOON
Instructions. Preheat the oven to 350 degrees. Reserve ½ cup of the shredded gruyere cheese and ½ cup of the grated parmesan cheese. They will be sprinkled on top of the pasta before baking. Bring a large pot of water to a boil over high heat to cook the rigatoni.
From anothertablespoon.com


BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS - PLAIN.RECIPES
Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes.
From plain.recipes


BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS | RECIPE | RECIPES, …
Nov 13, 2012 - Baked Rigatoni with Sausage and Mushrooms Recipe. Nov 13, 2012 - Baked Rigatoni with Sausage and Mushrooms Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink. Meat. …
From pinterest.com


RIGATONI WITH MUSHROOMS, SAUSAGE AND SPINACH - WILLIAMS SONOMA
2013-11-05 Fold in the sausage and the mushroom mixture, then stir in the béchamel sauce and the cooked pasta. Season with salt and pepper. Spoon the pasta into a 5-quart casserole dish. Sprinkle the remaining 3/4 cup Parmigiano-Reggiano over the pasta. Cover and bake for 45 minutes. Uncover and continue to bake until the top is golden and the cheese is ...
From williams-sonoma.com


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