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How To make Baked Rigatoni and Meatballs
2 tb Olive oil
1 Onion, chopped
2 Garlic cloves, minced
3 c Mushrooms, sliced
1 Sweet green pepper, chopped
1 1/2 ts Dried basil
1 1/2 ts Granulated sugar
1 ts Dried oregano
1 ts Salt
3/4 ts Pepper
28 oz Canned tomatoes, chopped
2 tb Tomato paste
3 1/2 c Rigatoni pasta
1 1/3 c Mozzarella, shredded
1/4 c Parmesan, freshly grated
MEATBALLS:
1 Egg
1/3 c Onion, finely chopped
1/4 c Dry bread crumbs
2 Garlic cloves, minced
3 tb Parmesan, freshly grated
1 ts Dried oregano
3/4 ts Salt
1/2 ts Pepper
1 lb Lean ground turkey
-chicken or beef may be used Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls. In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. Transfer to paper towel-lined plate. Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened. Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni. Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top. Bake in 400F 200C oven for about 20 minutes or until cheese is melted and top is golden. Per serving: about 780 calories, 49 g protein, 34 g fat, 70 g carbohydrate very high source fibre, excellent source calcium and iron. Source: Canadian Living magazine [Jan 96] cover article [-=PAM=-] j PA_Meadows@msn.com
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The Cheesiest Baked Pasta Ever (Baked Ziti 2 Ways)
Ah yes, lasagna's cousin... or well not really but this is a much easier, arguably cheesier, casserole style pasta dish that is full of well... lots of cheese, rich meaty tomato sauce, and of course ziti pasta. But we are taking it several steps further to take it far beyond what it normally is.
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Cheesy Baked Ziti with Ree Drummond | The Pioneer Woman | Food Network
Whether it's for a crowd or a Sunday dinner, you can't get any better than cheesy cozy baked ziti.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Ziti
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (includes standing time)
Active: 30 min
Yield: 12 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs
Directions
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
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Cheesy Baked Ziti with Ree Drummond | The Pioneer Woman | Food Network
Delicious Baked Ziti Recipe | SO Easy!
A classic Italian-American recipe, this easy Baked Ziti is the ultimate comfort food. Perfect for feeding a crowd, this pasta is rich and gooey with its layers of pasta, meaty tomato sauce, and three different kinds of cheese. This pasta bake is a hearty and delicious dish perfect for any occasion.
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Baked Ziti with Meatballs - So Cheesy, You'll Want to Lick the Plate
Welcome to the Brooklyn Brothers! Today, we are making Four Cheese Baked Ziti the Brooklyn Way! We picked up a few quality ingredients from our favorite Italian Grocer, Jimmy’s Food Store in Dallas, TX. When we cook, we only like to use the finest food products, especially for this Four Cheese Baked Ziti with meatballs. Our tomato sauce is made with imported San Manzano tomatoes and the cheeses are fresh. The four cheeses we use are whole-milk mozzarella, fresh Pearl mozzarella, Old-Fashioned Ricotta, and parmesan cheese.
This is one of the best Baked Ziti Recipes you will cook up. Great for large parties and it’ is really easy to prepare. You can get our tomato sauce and meatball recipes on our channel.
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Meatball Rigatoni Pasta Bake
This delicious meatball and pasta recipe is the perfect family dinner. The pasta bake features Napolina’s rigatoni pasta, tomatoes and olive oil for the best quality flavours, and uses lean pork mince to create the tastiest meatballs.
See more delicious recipes at
6 tablespoons Napolina Light in Colour Olive Oil
2 cloves garlic, finely chopped
1 large red onion, finely chopped
1 red pepper, chopped
Handful fresh basil leaves, finely chopped
2x 400g cans Napolina Chopped Tomatoes
500g lean pork mince
100g fresh breadcrumbs
1 large egg, beaten
6 tablespoons plain flour
500g Napolina Rigatoni
1 mozzarella ball, sliced
100g Parmesan cheese, grated
Salt and black pepper
If you enjoyed our Meatball pasta bake, we think you'll love...
Spicy Meatballs
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