Tasty Crockpot Cheese Baked Rigatoni You Will Be Using A Pan To Recipes

BAKE & SAVE BEEF AND CHEESE RIGATONI PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190˚C.)
• In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
• In the same pan, melt the butter, and mix with the flour until it forms a paste.
• Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
• In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
• Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
• Bake both for 30-35 minutes, or until cheese is melted and golden brown.
• Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
• Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
• Enjoy!

BAKED RIGATONI WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 425 degrees F.
• In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
• In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
• Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

TASTY CROCKPOT CHEESE BAKED RIGATONI (YOU WILL BE USING A PAN TO

Steps:

• Dice your onion. (if you have a gadget that dices veggies it comes in handy, use small grater option to chop onions. If you don't have such a gadget, then hand dice onions).
• In a large skillet on medium heat start cooking all the meat, as it starts to cook, break up the meat into bite size pieces. Add 1 T. of olive oil. You don't want to totally break the meat down. (Using grass fed beef it's easy to keep meat in bite size pieces) After some of the meat has been broken up (a wooden spoon does a great job), lower heat a little and add onions to the meat mixture. Add 1/2 of your salt, pepper, onion powder, garlic powder. Cook until no more pink is seen. You want the meat chunky but not too big. No need to drain. Turn stove to low and let the seasonings marinate together while you move to next step.
• Dice your red pepper and slice your mushrooms. (I use more mushrooms at times). Mince your garlic.
• Add 1 T. olive oil into the skillet, turn heat to medium and as it's warming up add your garlic. Cook for just a minute or 2 when the temp reaches medium, stirring often. (don't let garlic burn) Add red pepper, mushrooms and chilli flakes. Stir often and saute until pepper and mushrooms are al dente.
• Add meat mixture to your crock pot. (6 quart) and add remaining salt, black pepper, onion powder, garlic powder, basil (or Italian seasoning). Add 2 jars of Paul Newman's sauce, stir well and cook on high for 1 1/2 hours. (check sauce after 1 hour and taste it, adjust seasoning and cover and cook for remaining 1/2 hour).
• Meanwhile, cook pasta as directed but cook to Al Dente only about 8-9 minutes. Drain and put pasta back in pan and drizzle the remainder of olive oil (or to taste) on pasta and mix well. Pasta will cook a little more in crock. (do not rinse pasta or it won't grab the sauce) (you can add a bit more olive oil if needed so pasta isn't sticking. You don't want mush).
• After sauce has cooked 1 1/2 hours in the crock, taste your sauce make any adjustments if needed. Add 3/4 of the cooked pasta and stir well. The pasta will soak up some of the sauce so use your judgement. If you like your pasta a little saucy then you won't need to add the full box. (I like a balance and used 3/4 of the cooked pasta).
• Option: Cook for 1/2 hour on high. This allows the pasta to blend with the sauce BUT YOU CAN OMIT this step and move on to the next steps. (If you don't use all the pasta you can freeze it in a freezer bag and use it to add to soups, stews or whenever you find a need for some pasta).
• Add 2 cups mozzarella cheese, 1/4 cup Parmesan cheese and mix well. This will allow some of the cheese to melt into your pasta.
• Top it all off with remaining cheeses. On high, cook until cheese is melted to your liking on the top. About 15 - 20 minutes. Take lid off crock pot, turn it off and let it sit for 5 to 10 minutes to set. Serve. (You can serve with a salad and garlic bread). This will taste like you slaved making sauce all day but instead you allow the crock pot to bring all the flavors together.
• Tips: If you prefer a more saucy mixture, only cook 3/4 of the box of Rigatoni or 12 oz. and make adjustments as needed to your preference.(as I mentioned I cook entire box and make adjustments when I add pasta to sauce) This dish is great for company, a game day or just to feed your family. I hope you enjoy.
• VARIATIONS: Once you make this recipe you can make several adjustments to change it up using the basic sauce mix. You can use Penne pasta, shell pasta, any pasta that will mix well with the sauce and cheeses. I love all kinds of cheese but in this dish I prefer the cheeses mentioned. If you wish to add more cheeses then you can use any that melt like the Mozzarella cheese does. Mild to medium Cheddar, Pepper Jack, Provolone etc. It will change it's flavor. Also you can even use filled firm pastas. You can use tortellini, ravioli or any frozen pasta of your choice. Don't pre-cook it. Move frozen pasta from freezer to fridge. Follow recipe and add the pasta without pre-cooking. Be gentle stirring.and let pasta cook in sauce until Al Dente. Then move on to the adding the cheeses in order written.

CHEESY RIGATONI BAKE

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

MUG BAKED RIGATONI RECIPE BY TASTY

Steps:

• Add 3 tbs Marinara sauce, a handful of Mozzarella cheese and chopped fresh basil in a mug. Top with another 3 tbs Marinara sauce and the pre-cooked Rigatoni pasta.
• Add some Parmesan cheese and then bake for 20 minutes at 400°F (205°C).
• Enjoy in the mug itself or flip the pasta into a bowl and serve.
• Enjoy!

BAKED RIGATONI

Steps:

• Heat oven to 375. Spray 13 x 9 baking dish with cooking spray. Cook rigatoni according to package. If making sausage, cook over med-high heat 5-7 minutes. In baking dish layer half each of pasta, sausage or soy meat, sauce and cheese. Repeat layers. Bake 35-40 minutes or until hot and cheese is golden brown.