Rigatoni Pasta Bake recipe | freezer friendly! The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 lb lean ground beef
▢1 medium onion diced
▢1 tablespoon Italian seasoning
▢1 tablespoon minced garlic
▢1 teaspoon salt
▢1/4 teaspoon black pepper
▢5 cups tomato pasta sauce roughly 2 jars
▢500 grams Rigatoni pasta about 1 lb
▢2 cups shredded mozzarella cheese
Instructions
In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
Add the Italian seasoning, garlic, salt and pepper and cook 1 minute.
Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
Reserve ½ cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9×13″ or similar baking dish.
Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
**Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.
CHICKEN FLORENTINE SPAGHETTI, RICHARD IN THE KITCHEN
Chicken Florentine Pasta in a light creamy sauce is an easy 30-minute weeknight meal (it actually doesn't have any cream in it at all!). In case you're wondering what in the world “florentine” means: It's a fancy name for foods that are served with spinach. You can include just about anything you like into this dish.
Cheesy Florentine Spaghetti Bake I Emeril Pasta & Beyond Pasta Maker Recipes
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This Florentine spaghetti recipe made in the Emeril Pasta & Beyond pasta maker will provide that homey and fulfilling cooked meal that we all enjoy. With Emeril Pasta & Beyond Pasta Maker you achieve the perfect fresh spaghetti that will make this recipe over the top! it almost feels like bringing your favorite Italian restaurant home. This dish will bring an abundance of chees and flavors that will definitely have your guests asking for more! Add some side garlic bread for the perfect combination!
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Florentine Spaghetti Bake Recipe
Serves 9
Ingredients:
1 lb. bulk Italian sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 oz.) pasta sauce
1 can (4 oz.) mushroom stems and pieces, drained 3/4 lb. Homemade Pasta Dough made with the Spaghetti Disc
1 large egg, lightly beaten
2 cups 4% cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 cups shredded part-skim mozzarella cheese
Directions:
1. Preheat oven to 375°F. In a large skillet over medium heat, cook sausage
and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook
1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil.
Reduce heat; cover and cook until heated through, about 15 minutes.
Meanwhile, cook the pasta in a 6-qt. stockpot of boiling salted water until it
floats, about 3 minutes; drain.
2. Combine the egg with the next 5 ingredients. Spread 1 cup sausage
mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining
sausage mixture. Layer with egg mixture and mozzarella cheese.
3. Cover and bake 45 minutes. Uncover; bake until lightly browned
and heated through, about 15 minutes longer. Let stand 15 minutes
before cutting.
1 SERVING 512 cal., 28g fat (10g sat. fat), 138mg chol.,
1376mg sod., 38g carb. (10g sugars, 4g fiber), 26g pro.
Chicken Florentine Pasta Casserole Recipe : Savory Chicken Dishes
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Series Description: Chicken is such a great ingredient, and one reason for this is its versatility. Learn about savory chicken dishes from a variety of regional influences with help from a professional culinary expert in this free video series.
Layered Red Sauce Pasta with Vegetables in White Sauce Recipe | Baked Spaghetti | Chef Sanjyot Keer
Full written recipe for Layered Red Sauce Pasta with Vegetables in White Sauce
Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
For red sauce spaghetti
Ingredients:
For boiling spaghetti
Weikfield spaghetti
Water to boil
Salt to taste
Black pepper a pinch
For making red sauce
Tomatoes 6-7 medium size
Oil 2 tbsp
Garlic 5-6 cloves (sliced)
Onions 1 medium size (chopped)
Kashmiri red chilli powder 1 tbsp
Salt to taste
Tomato ketchup 2 tbsp
Oregano 1 tsp
Red chilli flakes ½ tsp
A pinch of black pepper
Methods:
For boiling spaghetti, set water in a stock pot for boiling, add salt to taste, further add the spaghetti to the boiling water and cook for 10-12 minutes or al dente.
Strain the excess water and allow it to cool down.
Add dash of oil over the spaghetti and a pinch of black pepper powder & salt, toss well so the oil coats well to avoid from sticking to each other. Keep aide for later use.
For making red sauce, wash the tomatoes well and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a purée. I've kept it little chunky, if you wish you can blend into a fine purée.
Set a sauce pan on low heat, add oil and sliced garlic, cook until the garlic starts to get some colour.
Add chopped onions and cook on medium flame until its translucent.
Now lower the flame and add, Kashmiri red chilli powder and cook briefly for 10-15 seconds.
Now, add the tomato purée, salt to taste and tomato ketchup, stir and cook on medium high flame, for 1-2 minutes, further cover and cook for 10 minutes on medium flame or until the tomatoes are cooked.
Now, add oregano, red chilli flakes and pinch of black pepper powder, stir and cook for a minute, homemade red sauce is ready.
Now, add the boiled spaghetti in the sauce and stir gently, keep aside for assembling.
For veggies in white sauce
Ingredients
For sautéed veggies
Oil 1 tsp
Garlic 1 tbsp (chopped)
Red chilli flakes 1 tsp
Baby corn 1/3rd cup
Carrot 1/3rd cup
Zucchini 1/3rd cup
Mushroom 1/3rd cup
Mixed bell peppers 1/3rd cup
Broccoli 1/3rd cup
Salt & pepper to taste
For white sauce
Butter 30 gm
Refined flour 30 gm
Milk 400 ml
Salt to taste
A pinch of black pepper powder
Oregano ½ tsp
Nutmeg powder a pinch
Processed Cheese 50 gm
Methods:
For sautéed veggies, set a wok on medium heat, add oil, garlic and red chilli flakes, cook for 2-3 minutes.
Now, add baby corn & carrot and cook for 2-3 minutes, further add the remaining veggies, salt & pepper to taste, stir and cook for 2-3 minutes, sautéed veggies are ready keep aside to be added later in the white sauce.
For white sauce, set a pan on medium low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the colour to brown, keep it light brown.
Further add, milk in 3 batches and make sure to whisk well while adding milk to make a lump free sauce.
Further add salt to taste, a pinch of black pepper powder, oregano and nutmeg powder, stir well.
Now add processed cheese and stir well until the cheese melts.
The white sauce is ready and now add the sautéed veggies in the sauce, mix gently and cook for 1-2 minutes. Keep aside for assembly.
Assembly
Ingredients:
Spaghetti in Red sauce
Veggies in white sauce
Processed cheese
Oregano
Red chilli flakes
Methods:
As all the components are ready, its time to assemble, take a heat resistant utensil, do the first layering by filling spaghetti in red sauce half the way and top the remaining half with veggies in white sauce, grate processed cheese as per your willingness of having cheese, you can also grate mozzarella or any cheese of your choice. Sprinkle some oregano and red chilli flakes.
Now, bake them in a preheated oven at 180℃ for 10-12 minutes or until the cheese gets colour, you can bake them in a microwave oven as well using the grill + convection method or else bake them in a wok just the way we bake cake.
Once its baked, your baked spaghetti red sauce with veggies in white sauce is ready, serve them hot with some garlic bread on side.
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Italian Pasta Florentine
ITALIAN PASTA FLORENTINE
In a pot, boil water and cook 200 grams of broad egg noodles until done. Drain.
While the noodles are cooking, prepare the sausage and spinach:
1 lb ground italian sausage. If you buy in sausage form, remove skin so you can fry.
Fry italian sausage, (like you would ground beef) and drain excess fat.
Add 2 cloves garlic, minced
Add 1 pkg frozen spinach (about 150 gr cooked spinach), thawed.
Heat through.
Add sausage and spinach to the cooked and drained noodles.
Add 1/2 cup Parmesan cheese and mix in.
Serve warm OR cold as a salad and add some chopped cherry tomatoes for a fresh colorful addition.