Three Cheese Italian Rigatoni Pie
It's pasta time! A great alternative to lasagna that is easy to assemble and has great flavor. I hope you will enjoy it!
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Ingredients
1 pound Rigatoni
1 jar of your favorite pasta sauce (approximately 2.5 cups, give or take.)
½ cup of water
2 Tablespoons olive oil, divided
1 pound ground beef or ground pork
1 cup Parmesan cheese
1 container cottage cheese (or ricotta cheese)
1 large egg
1-1/2 to 2 cups mozzarella cheese
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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Giada De Laurentiis' Baked Rigatoni with Sausage | Giada Entertains | Food Network
Giada bakes rigatoni with sweet Italian sausage, broccoli and ricotta, all topped with gooey melted mozzarella!
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Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
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Baked Rigatoni with Sausage
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
Topping:
1 cup whole milk ricotta cheese
1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
Pasta:
1/4 teaspoon kosher salt, plus more for the pasta
1 pound rigatoni pasta
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Directions
Preheat the oven to 400 degrees F.
For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
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Giada De Laurentiis' Baked Rigatoni with Sausage | Giada Entertains | Food Network
The Secret To Make The BEST Baked Rigatoni | Cheesy Baked Rigatoni Recipe
Cheesy Baked Rigatoni Pasta Recipe | Pasta Recipe For dinner
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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RIGATONI PIZZA SKEWERS | FILLED WITH CHEESE #Shorts
These rigatoni pizza skewers are a quick, simple and delicious snack either as a side or main dish. They are perfect as finger food for a party.
1) Cook the rigatoni according to package instructions al dente.
2) Drain the water and let the pasta cool at least 10 minutes.
3) Meanwhile open a can of tomato sauce and mix it with a pinch of sugar, salt and oregano.
4) Cut the mozzarella sticks into small pieces and fill the rigatoni with it.
6) Put about 10 noodles on a wooden skewer. Make as many as you like.
7) Place the skewers on a baking tray lined up with baking paper.
8) Brush the skewers with the tomato sauce.
9) Spread some grated mozarella cheese on the skewers.
7) Bake them at 225°C for about 10 minutes or until the cheese is melted and golden brown.
DONE!
What YOU NEED:
- 250g Rigatoni
- low moisture mozzarella sticks (8-12)
- tomatosauce
- grated mozzarella cheese
- a pinch of sugar, salt, oregano
Recipe by @miralux07 at I0,nstagram / TikTok
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Cheesy Baked Rigatoni Pasta for Dinner! Recipe & Easiest Cleanup | HONEYSUCKLE
Cheesy Baked Rigatoni Recipe! This video is sponsored by new Cascade Pure Essentials. Learn more about this new dish detergent here:
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You ever make something so delicious for dinner but the then the thought of cleaning up sounds absolutely dreadful? Last night we devoured this epic Baked Rigatoni Pasta Recipe (which we'll get to) and here's our hard-working baking pan, ready to be returned to its former glory. It'll actually be easy with the help of Cascade pure essential actionpacs!
I hate doing dishes (cleaning in general - just ask Nate. He thinks I have a negative physical cleaning reaction to cleaning) because it takes so long to scrub and pre-clean everything before putting into the dishwasher. I also like using clean products without harsh chemicals - but sometimes they don't always do a super clean job, so I have to double wash certain items. SO I'm excited that Cascade, the dishwashing detergent powerhouse came out with a pure essentials line that has that dependable clean that's free of phosphates and chlorine bleach but chock-full of the power needed to get your dishes and silverware sparkling. This is also is Cascade's only dye-free liquid top. This one is in Orange Blossom - The perfume in the formula are infused with essential oils that have a light citrus aroma in two refreshing scents. Lemon Essence and Orange Blossom.
A dish as easy as this baked pasta shouldn't be a hassle to clean. I hope this pasta recipe and the new Cascade Pure Essentials actionpacs will make your life easier.
Don't forget to #mixmixmix
Baked Rigatoni Recipe by Honeysuckle:
In a skillet on medium heat
Add a drizzle of olive oil, allow it to heat up
Add 1/4 cup diced onions, sautétee until translucent, 3-4 minutes
Add 1/2 lb Italian Sausage, crumble and cook 3-4 minutes
Add 1 tsp Italian seasoning
1 tsp dried oregano
3 cloves minced garlic
1 28 oz. can crushed tomatoes (low sodium with basil)
1 tsp kosher salt
1/4 cup heavy cream. Mixmixmix
Turn off the heat and
Add 3 cups cooked Rigatoni Pasta (par-boiled 8 minutes), mix together
Transfer to 8-in baking dish
Topp with 1/2 cup shredded Mozzarella Cheese
Bake at 375ºF for 18 minutes
Garnish with fresh parsley
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