How To make Baked Rigatoni
Ingredients
1
box
rigatoni pasta
SAUCE:
1/4
cup
olive oil
2
cloves
garlic, minced
1/2
large
onion, finely chopped
1/4
teaspoon
hot-pepper flakes, or cayenne
12
ounces
tomato paste, (one large can)
3
cups
water
14 1/2
ounces
plum tomatoes, (one can)
1
teaspoon
oregano, dried
1
teaspoon
basil, dried
1
salt, to taste
1
tablespoon
sugar
FILLING:
1
pound
ricotta cheese
1
tablespoon
parsley, dried or fresh chopped
2
large
eggs, lightly beaten
1
pepper, to taste
3/4
cup
mozzarella cheese, shredded
3/4
cup
parmesan cheese, grated
Directions:
To make the sauce:
Heat oven to 350 degrees F.
In a pot, heat oil and saute garlic, onions and hot-pepper flakes until golden.
Stir in tomato paste. Rinse can with the water and add to pot. Simmer 30 minutes.
Add all the remaining ingredients. Simmer at least 1-1/2 to 2 hours.
If you have more time, let it simmer even a little longer.
To make the filling: Combine ricotta, pepper, parsley and eggs in medium bowl. Mix thoroughly.
Reserve cheeses.
To assemble the casserole: Cook rigatoni according to package directions, but reduce cooking time by two minutes. Do not overcook.
Spread sauce over the bottom of a 9x13x2 inch baking dish.
Top with a layer of pasta.
Top pasta with a little more sauce, then several spoons full of ricotta mixture.
Spoon together with the back of a large spoon.
Top with a sprinkling of mozzarella cheese.
Top with a layer of pasta and repeat the process, ending with parmesan cheese this time.
Then repeat, ending with mozzarella, etc. Finish with a layer of pasta.
Bake for 30-35 minutes, or for about 15 minutes after it begins to bubble around edges.
Ricotta will rise to top; it should be slightly set.
Allow to stand 10-15 minutes before serving.
Serves six to eight.
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Ingredients
One large onion chopped
1 beef bouillon
4 The Laughing Cow Original Creamy Swiss Spreadable Cheese Wedges
14 ounce diced tomato
1/2 half a cup red and green bell pepper
8 ounce mozzarella cheese
1/2 a tablespoon Italian seasoning
1 teaspoon celery salt
1/4 teaspoon pepper
1/4 quarter teaspoon
1/4 Dry pepper flakes
1 tablespoon chicken bouillon
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4 Ingredient Baked Rigatoni!
This baked rigatoni recipe is perfect for a quick and easy weeknight meal. Simple and easy to make with just 4 ingredients, this dish is on the table in just 30 minutes. Packed full of flavor and a great comfort food dinner that the whole family will love.
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
1 lb Delallo Rigatoni
6.35 ounces Delallo Simply Pesto (1 jar)
1 cup Delallo Crushed Tomatoes
1/4 cup reserved pasta water might not use the entire 1/4 cup
2 cups shredded mozzarella cheese
fresh basil chopped
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This baked ziti is layered almost like a lasagna to make sure every bite has enough ricotta, mozzarella and tomato sauce. So, it's simply the best. Alison Roman swaps out classic ziti with rigatoni to get more crispy edges. It's a smart move. Get the recipe:
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The EASIEST Rigatoni with Meat Sauce | I Made this on the Stovetop and it came out PERFECT!
8oz Rigatoni Pasta
1 lb. lean ground beef
1/2 lb. mild Italian sausage
1/2 green bell pepper -diced
1/4 white onion -diced
3 garlic cloves -minced
fresh parsley
24oz Rao's Homemade Marinara Sauce
14.5oz can diced tomatoes (drained)
11oz mozzarella cheese (grated)
1 TBSP parmesan cheese (grated)
Italian seasoning (1 tsp for the meat. 1 tsp for the sauce)
Garlic powder (1 tsp for the meat. 2 tsp for the sauce)
Onion powder (1 tsp for the meat)
Salt (1/2 tsp for the meat. Use a pinch for the sauce)
black pepper (1/2 tsp for the meat. 1/2 tsp for the sauce)
#pasta #comfortfood
how to make BAKED ZITI (PASTA AL FORNO)
This episode we cover how to make classic baked ziti, or pasta al forno. This is a method that can be adapted any way you want. Baked ziti is perfect for making for a crowd or a party or to bring to work. Make this for someone you love. Here's how to do it.
#BakedZiti #Ziti #NotAnotherCookingShow
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