Rigatoni pie ???? #shorts
Ingredients
- 500g dried rigatoni
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 cloves garlic, finely diced
- 1 long red chilli, finely diced
- 1 jar (550g) tomato passata
- 1 bunch basil, 1/2 picked
- 450 g of low-moisture grated mozzarella
Method
1. Start by cooking your rigatoni until it's just cooked, then drain it, and rinse it under cold water to stop the cooking.
2. Next, start making the sauce by heating the olive oil, up in a saucepan and sautéing the onions, garlic and chilli.
3. After 3 minutes, add your tomato sauce and stir well, once it starts simmering add half a bunch of basil still on the storks (this makes it easier to fish it out later).
4. Take a 20cm springform round cake pan and spread some of the sauce on the base.
5. Sprinkle a layer of mozzarella before arranging your rigatoni, standing at attention.
6. Once all the rigatoni is standing and nice and tight, pour over the rest of the tomato sauce.
7. Add a layer of picked basil leaves before topping it with mozzarella
8. Bake in a 180°c oven for 30 minutes or until golden brown on top
9. Enjoy!
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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Save & Bake Beef and Cheese Rigatoni
SAVE & BAKE BEEF AND CHEESE RIGATONI
Yields 2 9x13 in (23x33 cm) casseroles
INGREDIENTS
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese
PREPARATION
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.)
Enjoy!
MUSIC
Something New No Vox
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam
RIGATONI PASTA WITH THREE CHEESES AND VELOUTÈ FRENCH SAUCE
One packet Rigatoni pasta simmer with salty water
Minced two Of Garlic
50 grams of Chopped fresh prasley
3 spoons of olive oil mix with butter.
Veloutè French Sauce :
One mince garlic into deep pan
2 sppons of saltd butter
Four spoons of flour
Cup of skimmed milk or cup of water
Half cup of White Stock as chicken.
Salt plus black pepper and Rocitta cheese plus cheddar
Simmer 14 min on meduim heat.
Melt the butter then pour into Rigatoni+Three
Kind of cheese ,then add chopped prasley
Add rosemarry powder
Platted and topped with mozarella????
Cheers,
Pasta alla Genovese - Rigatoni with Genovese-Style Meat Sauce
Learn how to make a Pasta alla Genovese Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Rigatoni with Genovese-Style Meat Sauce recipe!
This Rigatoni Alla Vodka recipe takes a simple meal to the next level #shorts
Rigatoni alla Vodka
Per Serving (makes 6)
515 cals
43g Protein
60g Carbs
10g Fat
~12oz (336g) serving size
Ingredients:
24oz thin sliced chicken breast
1 tablespoon garlic
1 tsp onion
2 tsp coarse kosher salt
2 tsp fish sauce*
1 tablespoon diced Calabrian chilis
1 tablespoon tomato paste
2 tsp water
*I add fish sauce to the chicken marinade and sauce for a boost of umami. It won’t make anything taste like fish. Anchovies/anchovy paste are commonly used in Italian dishes, but I always have fish sauce on hand and prefer the flavor profile (less “fishy” in my opinion, with a stronger umami flavor)
400g pasta of choice (I used rigatoni)
SAUCE + METHOD
Add ingredients in the following order:
15g olive oil
1 sweet onion, diced
5-7 cloves garlic, sliced
2 Tablespoons Calabrian chiles
SIMMER FOR 15 MINUTES, UNTIL ONIONS ARE SOFTENED AND TRANSLUCENT
4 Tablespoons tomato paste
MIX AND SIMMER FOR 3-4 MINUTES TO COOK TOMATO PASTE
28oz canned San Marzano tomatoes
1 tablespoon fish sauce
BREAK APART TOMATOES WITH SPOON, SIMMER SAUCE FOR 10-15 MINUTES UNTIL MOST OF THE LIQUID HAS REDUCED AND THE SAUCE IS THICKENED
TRANSFER SAUCE TO BLENDER AND ADD 100g OF LOW FAT MILK, BLEND FOR 2-3 MINUTES
Add sauce back to pan over medium heat, bring to light boil. Add in vodka (I used 2 shots, use more or less based on preference) - the longer you simmer, the more the alcohol cooks off. I simmer for around 2-3 minutes, then add in slightly undercooked pasta to finish cooking in the sauce, along with 3/4 cup of pasta water. Simmer until liquid has almost fully reduced. This process will also continue cooking off the alcohol - but you want a small amount to remain as it adds to the distinctive flavor profile of vodka sauce.
Remove from heat, add 300g of blended cottage cheese, 50g of Parmigiano Reggiano and 1/4 cup of pasta water, toss until smooth and combined.
Top with chicken, and enjoy.
#stealthhealth #vodkasauce #healthyvodkasauce #mealprep #healthyrecipes #healthyrecipesfordinner #easyrecipe #mealprep #highproteinrecipe #macrofriendlyrecipe #lowcalorierecipe #countingcalories #trackingmacros #fitness