Solar Baked Rigatoni Recipes

BAKED RIGATONI PASTA

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.

BAKED RIGATONI

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

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.

BAKED RIGATONI

Steps:

• Cook rigatoni.
• Drain.
• Brown ground beef.
• Drain grease.
• Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
• cheese and ricotta cheese together with rigatoni noodles.
• Pat mixture in a 13" x 9" pan.
• Sprinkle with remaining 1/2 cup of mozzarella cheese.
• Sprinkle some grated parmesan cheese on top.
• Cover with foil.
• Bake at 375 degrees for 30 minutes.

BAKED RIGATONI FOR A CROWD

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.

SIMPLE BAKED RIGATONI

Steps:

• Preheat oven to 350 degrees. Heat oil in a large saucepan over medium heat until hot. Add onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in garlic; cook 1 minute. Stir in tomato paste; cook 2 minutes. Stir in tomatoes, oregano, and red-pepper flakes. Season with salt and pepper. Reduce heat; simmer, stirring occasionally, until slightly reduced, about 15 minutes.
• Bring a large pot of water to a boil; add 1 tablespoon salt. Add rigatoni; cook until just al dente. Drain; rinse under cold water. Stir together ricotta and half of mozzarella in a bowl. Season with salt and pepper. Spread 1 cup tomato sauce on bottom of a 9-by-13-inch baking dish. Add half of rigatoni; spread into an even layer. Top with 1 cup sauce and the ricotta mixture, spreading with a rubber spatula to cover. Top with remaining rigatoni and 1 1/2 cups sauce. Sprinkle remaining mozzarella on top to cover. Bake until sauce is bubbling and cheese has melted, 35 to 40 minutes.

SPICY BAKED RIGATONI

Steps:

• 1. Preheat the oven to 350°F. Lightly oil a 9x13x2-inch baking dish.
• 2. Heat the olive oil in a heavy pot over medium-low heat. Add the sausages and cook, breaking them up into clumps, until browned, 10 to 12 minutes. Using a slotted spoon, transfer to a large bowl.
• 3. Meanwhile, cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain well and add to the sausages along with the marinara sauce, tomatoes, basil, oregano, pepper flakes, diced mozzarella, salt, and pepper. Toss well. Transfer to the prepared baking dish and cover the top with the mozzarella slices.
• 4. Bake until the cheese is melted and the pasta is heated through, about 20 minutes.

KICKIN' BAKED RIGATONI

Steps:

• Preheat oven to 375 degrees.
• Cook sausage, onions, and mushrooms until meat is browned. Drain off fat.
• Add both tomatoes to meat mixture. Bring to boil, reduce heat and simmer for 15 minutes uncovered. Stir in cooked pasta.
• Stir in 1/2 of mozzarella cheese and all of parmesan. Toss well.
• Pour into 9 X 13" pan. Top with remaining cheese. Bake for 20 minutes.

SOLAR BAKED RIGATONI

Steps:

• Lightly butter a baking dish that can go from from freezer to oven. Cook the rigatoni in abundant, boiling salted water. Drain when still quite firm, a little less cooked than al dente. Transfer to a large mixing bowl. Add the meat sauce, Bechamel, and 1/4 cup Parmesan cheese. Toss thoroughly to coat the pasta well. Pour pasta into the baking dish; top with peas and remaining Parmesan cheese. Tightly wrap dish with plastic wrap than tin foil and freeze for up to 1 month. When ready to bake, remove tin foil and plastic wrap. Cover with a glass, oven-proof lid and bake in a preheated Sun Oven until hot all the way through, about 1 1/2 to 2 hours.