AMAZING Pasta Bake Recipe | Rigatoni with Meat Sauce & Ricotta
For today's dinner, I am making a hearty and cheesy baked Rigatoni. This pasta bake is perfect for a comforting hearty meal. The combination of Italian sausage, ground beef, marinara sauce, and ricotta cheese is perfection.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook at home. I am still learning and enjoy the process of making home-cooked meals.
????My COOKBOOK HERE ????
⭐️ VIRAL MILLIONAIRE SPAGHETTI
INGREDIENTS
1 lb Rigatoni pasta
1 lb lean ground beef
1 lb mild Italian sausage
2 small carrots
1 celery stick
1/2 small onion
2 cloves garlic
1/2 tsp salt
1 tsp dried Italian herb blend
1/2 tsp cracked black pepper
24 to 32 oz jar of marinara sauce
15 oz container of Ricotta cheese
12 oz low-moisture mozzarella cheese
salt and season to taste
9 x 13-inch baking dish
Cheesy Pasta Bake Recipe
Ground Beef Recipe
Dinner Recipes
Try me, SPINACH AND RICOTTA CANNELLONI - By www.recipe30.com
A popular and simple pasta recipe
Get full recipe here recipe30.com
Cannelloni refers to a cylindrical style of pasta dish. The pasta is filled with a filling and covered in sauce. This recipe uses spinach and ricotta and is one of the most popular of cannelloni. You can use pre-made cannelloni cylinder shape pasta or use lasagna sheets and then roll them up. It's usually best to first blanch any dry pasta in water for a few minutes although many still use the pasta uncooked. I find that can lead to problems of finding uncooked pasta so it's best to experiment first if choosing the uncooked version. Another alternative is to use fresh lasagna sheets (noodles) as these won't require pre-cooking. Either way, I'm sure you'll enjoy this cannelloni.
FAN MAIL:
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Get full recipe here
Business inquiries: joel@recipe30.com
Lemon Ricotta Fettuccine Recipe
Today I would like to share with you my Lemon Ricotta Fettuccine recipe.
Get the recipe:
~MERCH~
Try my Wine!
My t-shirts:
Old Style T-shirts:
~Social Networks~
Facebook:
Instagram:
Easy lasagna recipes | tomato & ricotta | meat sauce & cream
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box:
***TOMATO & RICOTTA RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people.
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen)
1 pound (454g) ricotta cheese
1 pound (454g) grated mozzarella (you might not need all of it)
1/2 cup (50g) grated parmesan or pecorino
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
fresh herb for garnish (I use basil)
Heat oven to 350ºF (180ºC).
Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later.
Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking — this should only take a couple minutes, so watch it closely.
Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer.
***MEAT SAUCE & CREAM RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people — NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here:
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 cup (half pint, 236mL) cream
1/2 cup (50g) grated parmesan or pecorino
a little grated mozzarella, just for the top
2-3 garlic cloves, peeled and chopped
salt
fresh herb for garnish (I use basil)
For the meat sauce:
1 pound (454g) ground beef
1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen)
a squeeze of tomato paste (about a tablespoon)
1 large onion
1 large carrot
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
balsamic vinegar
To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point).
When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest.
To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top.
Bake according to the directions I gave for the previous lasagna — I would copy and paste those here, but YouTube won't allow me enough characters in the description box.
This TOMATO RICOTTA PASTA was my Weekly Pasta Fix when I lived in Italy
Tomato Ricotta Pasta uses passata, basil, and fresh ricotta to create a creamy sauce with a flavour that is surprisingly addictive! If you have some ricotta in the fridge, cook this up instead of a plan tomato sauce. The taste of this dish takes me back to my teenage years and it’s so quick and simple, you can make it up at any time of the day – for one or many!
???? Follow this link to read and print the written recipe:
#tomatoricottapasta #pasta #tomato
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Tomato Ricotta Pasta
0:25 Ingredients for Tomato Ricotta Pasta
1:07 How to Cook the Onion Soffritto
2:06 How to Make the Sauce
4:36 How to Cook Pasta
5:15 How to Make the Ricotta Mix
7:15 Combine the Ricotta Mix with the Sauce
8:27 Combine Pasta with the Sauce
9:33 How to Serve Tomato Ricotta Pasta
10:43 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
=======================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Spinach & Ricotta Stuffed Pasta Shells Recipe
Spinach & Ricotta Stuffed Pasta Shells. Rich, comfort and delicious meal that you can eat for, lunch or dinner. Follow this recipe to learn how to make stuffed pasta shells.
Printable Version:
More Recipes For Dinner & Lunch:
Shrimp Fettuccine Alfredo:
Parisian Gnocchi:
Shepherd's Pie:
Spaghetti With Tuna & Tomato Sauce:
Lahmacun - Turkish Meat Pizza:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
Ingredients:
14oz (400g) jumbo pasta shells
2 cups (500g) ricotta cheese
9oz (250g) fresh baby spinach
2oz (60g) freshly grated parmesan cheese
7oz (200g) baby mozzarella balls
1 onion, chopped
3 garlic cloves, minced
28oz (800g) good quality tomato sauce
1 + 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 cup (110g) mozzarella or other cheese to sprinkle on top
Directions:
1. Fill large pot with water, add 1 teaspoon of salt and bring to a boil.
2. Meanwhile heat 2-3 tablespoons of olive oil, add chopped onion and sauté for 3-4 minutes, and garlic and sauté 2 minutes more. Add fresh spinach and cook, stirring occasionally, until the leaves begin to wilt, about 5 minutes. Drain the liquids and let cool. Chop the spinach mixture and transfer to a large bowl.
3. To the bowl add ricotta cheese, grated parmesan cheese, salt, pepper, nutmeg and mix well. Transfer to a piping bag.
4. When the water is boiling add the pasta and cook according to package directions. Drain and place in a bowl with cold water.
5. Preheat oven to 360F (180C).
6. Pour 1/2 cup of the tomato sauce into the bottom of baking dish. Stuff each pasta shell with the spinach and ricotta mixture. In a large baking dish, arrange the shells in a single layer, with the open side facing upwards. Add to each stuffed shell one baby mozzarella ball. Pour the remaining tomato sauce on top. Sprinkle with cheese. Cover with foil.
7. Bake for 20 minutes, remove the foil and bake 10-15 minutes more or until the top is golden.
Kitchen Equipment:
Chef Knife:
Cutting Board:
Digital Kitchen Scale:
Nonstick pan:
*some links provided above are affiliate links