THIS is How to Make BAKED ZITI / RIGATONI (Pasta al Forno)
Baked Rigatoni: Every Italian household has their very own version of it! From North to South the ingredients differ but the cheesy goodness and perfect crunchy edges never really change. My version of baked rigatoni is made the southern way, typical to my wife’s region Calabria. Each bite is made up of crispy salami, moist mince, the perfect amount of cheese, homemade sauce and thick pasta tubes. The surprise in this recipe is the egg – once you have tried it, you will ALWAYS add it in.
What’s your families favourite ingredient for “Pasta al forno”?
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This is How to Make BAKED ZITI (Pasta al Forno)
INGREDIENTS:
2 x bottles Italian tomato passata (700ml each)
Half an onion
4-5 tablespoons extra virgin olive oil
3 eggs
500g - 17.02oz dry rigatoni pasta
500g - 1lb pork and veal mince (mixed ground pork and veal)
Fresh basil leaves
1 x large Fior di latte mozzarella
1 x large Buffalo mozzarella
50g - 2 oz provolone cheese
100g - 1 cup cups grated pecorino cheese
1 whole calabrese spicy salami
Rock Salt
5L water
Extra virgin olive oil (EVOO)
Ice
METHOD:
1. Baked rigatoni recipes vary all over Italy, mine starts by dicing half an onion into small pieces.
2. Place a large pot on the stove at a medium heat and add 4-5 tablespoons of extra virgin olive oil. Once this has started to warm up, add the finely diced onion and simmer for 6-7 minutes or until they have started to turn a golden brown.
3. Now, add the tomato passata and stir it really well so the onion combines with the sauce. Once it starts to simmer, add a pinch of rock salt.
4. Place the lid on top of the pot and leave the sauce for your baked rigatoni to cook for around 30 minutes, stirring it every so often.
5. While the sauce is cooking, get a medium size fry pan and put it on the stove at a medium heat before drizzling a generous amount of extra virgin olive oil.
6. Add the 500g of mixed pork and veal mince into the pan and let it start to brown while you break it down and spread it out into smaller pieces using a wooden spoon
7. Cover the mince and let this cook for between 6-8 minutes, checking it and stirring it through again after 5 minutes.
8. Once the sauce for your pasta al forno is ready, remove the lid and add some fresh basil leaves to it and stir gently, but really well.
VINCENZO’S PLATE TIP: Don’t cut your basil leaves with a knife! Break them with your hands or you lose some of the aroma and beautiful fresh flavours of this wonderful herb!
9. At this point, your mince and sauce for the pasta al forno are ready! Add two ladles of sauce into the mince and mix through.
10. Now, add a large amount of water to your big pot and bring it to the boil. This will be for the pasta in this delicious baked rigatoni dish.
11. At the same time, fill a small pot with water, bringing it to boil also – then add 3 eggs, and let them cook for 12 – 14 minutes depending on how hard you want them.
12. After 14 minutes, drop the eggs into a bowl of ice water so they stop cooking and don’t go dark in the middle.
13. Once the eggs are ready, start cooking your rigatoni and check the packet instructions for the cooking time.
14. Strain your pasta 3 minutes before the instruction time – otherwise your pasta will overcook
15. While the pasta is cooking, take the eggs out of the ice water bowl, peel them and leave them to the side.
16. Once you have strained the pasta for your baked rigatoni, put it into the pot filled with sauce – not a mixing bowl!!
KEEP reading the final step of this recipe on Vincenzo's Plate website
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Watch the Baked Ziti video recipe again
CREAMY RIGATONI | Easy 2 Sauce Rigatoni Pasta Recipe
Easy rigatoni pasta recipe cooked in 2 creamy Italian-seasoned marinara and alfredo sauces with green peas and chicken breasts. A quick and easy pasta meal in about 30 minutes.
Shopping List:
1 lb. Rigatoni pasta
4 chicken breast tenders
1 tbsp. olive oil
1 cup frozen green peas
1 cup
1 cup jarred marinara sauce
1 cup jarred alfredo
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. kosher salt (if using table salt, use 1/2 that much)
1/4 cup kosher salt for the pasta water
1 tsp. black pepper
1 tbsp. minced garlic
1 tsp white sugar
1/2 cup starchy pasta cooking water
Parmesan cheese for garnish
Directions:
Season both sides of the chicken tenders with salt and pepper and cook in a skillet with the olive oil over medium heat 3-4 minutes per side until the internal temperature is 165F. Cut into bite-size pieces and set aside.
Cook frozen green peas according to packaged instructions. Set aside.
Add the 1/4 cup salt to a pot of boiling water then add the rigatoni. Cook per package instructions. Before draining, remove 1/4 cup of the starchy water and set aside. Drain pasta, but do not rinse.
In a skillet over medium heat, add the sauces, garlic powder, dried basil and minced garlic. Stir until thoroughly warmed.
Add the chicken, peas, rigatoni and pasta water to the sauce. Stir well to coat.
Serve with a garnish of parmesan cheese and enjoy.
#rigatoni#rigatonipastarecipe#2saucerigatonipastarecipe
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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!
Easy cheesy baked rigatoni!
It’s January my friends! Even in Florida we have cold days. #ad This easy cheesy, sausage baked rigatoni is the perfect dish to warm you up on a wintry night. The best part is that it is made in one pan with 12” Staub Cast Iron Fry Pan @staub_usa . Nothing easier than to make a dish that goes from stove to oven to table. That is why I adore this cast iron pan. It’s a beauty in every aspect. The unique enameled interior browns food beautifully, the spouts on each side are perfect for pouring fat or sauce out of the pan. It’s designed to support heat at 900F. No seasoning required like a regular cast iron pan. You can fry, sear, bake, braise you name it. It is the pan you want to pass the tradition on to the next generation. You can pick your favorite color to match your kitchen aesthetic. Click the link in my stories to grab one! Enjoy #madeinstaub
Serve 4
Ingredients
2 tbsp olive oil
1 lb mild Italian sausage
1 onion diced
3-4 garlic cloves minced
1 tbsp salt
½ tsp black pepper
1 tsp dry oregano
1 tsp dry basil
Dash of chili flakes
2 cups marinara sauce
2 cups water
2 cups shredded mozzarella
Instructions
-Preheat oven at 350F degrees.
- Pour olive oil on the cast iron pan.
-Brown sausage for about 5 minutes.
-Add onion, garlic, and season with salt, black pepper, dry herbs, and chili flakes.
-Keep stirring for 5 more minutes.
-Into the pan pour the marinara sauce, and water.
-Add dry pasta, and make sure they are submerged into the sauce.
-Cover with aluminum foil and bake for 50 minutes.
-Uncover the pan and add mozzarella cheese.
-Finish cooking for another 10 minutes.
- Serve immediately.
-Enjoy!
Creamy Stovetop Mac and Cheese (Easy, Homemade Macaroni and Cheese)
If you're a macaroni and cheese lover, then you'll LOVE my Creamy Stovetop Mac and Cheese!
This easy, homemade mac and cheese is made with simple ingredients, and only takes 20 minutes to make on the stove. It's so delicious you'll never want to eat another boxed macaroni and cheese again!
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Easy Homemade Stovetop Mac and Cheese Ingredients:
▪️ 2 cups elbow macaroni (or similar type pasta)
▪️ 3 tbsp unsalted butter
▪️ 3 tbsp all-purpose flour
▪️ 2 cups whole or 2% milk (warmed in the microwave for 1 min)
▪️ 1 tsp salt
▪️ 1 1/2 tsp onion powder
▪️ 1 1/2 tsp garlic powder
▪️ 1/2 tsp ground mustard (*add 1/2 tsp more if you want more of a kick)
▪️ 1/2 tsp black pepper
▪️ 1 cup freshly shredded sharp cheddar cheese
▪️ 1/2 cup freshly shredded mozzarella cheese
▪️ 1/2 cup freshly shredded pepper jack cheese
*I love the combo of cheddar, mozzarella, and pepper jack in my mac and cheese, but you can use whatever cheese is your favorite. Check out my blog post for more cheese recommendations!
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Creamy Tomato Rigatoni Pasta : ready in 25 minutes! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
500 grams dry rigatoni pasta (about 1 lb)
1/2 small onion (finely diced)
1 tablespoon finely minced fresh garlic (3-4 cloves)
1 teaspoon salt
½ teaspoon Italian seasoning
⅛-¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)
1/4 teaspoon black pepper
1 tablespoon all purpose flour
1½ cups heavy cream (or sub half and half*)
1½ cups tomato pasta sauce (marinara or other)
3 tablespoons freshly grated Parmesan cheese
Instructions
Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce to medium and cook to al dente according to package directions.
Meanwhile, melt butter in a large skillet. Add onion and cook until softened and beginning to brown.
Stir in garlic, salt, Italian seasoning, crushed red pepper flakes and pepper. Cook 1 minute but do not let the garlic burn.
Stir in flour until now white remains.
Add cream and tomato sauce and stir until combined. Continue simmering over medium heat until slightly thickened.
When pasta is cooked, reserve 1 cup pasta water and drain.
Add cooked pasta to finished sauce in pan, and stir in just enough pasta water so that the sauce comes together (start with ¼ cup and add more as needed).
Sprinkle with Parmesan cheese before serving.