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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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,
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!
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”?
#bakedziti #pastaalforno #bakedzitirecipe
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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
Easy Rigatoni Arrabbiata Pasta (15 mins)
⭐️ Get the Recipe:
Rigatoni Arrabbiata is a classic Italian pasta dish with a spicy tomato-based sauce with a bold and rustic flavor.
Arrabbiata is the perfect pasta sauce for an easy but tasty last-minute dinner, as you can make it in 20 minutes with simple pantry staples.
⭐️ Ingredients
3 tablespoons (55 grams) extra virgin olive oil
3 cloves garlic finely chopped, pressed, or grated
¼ teaspoon red pepper flakes more or less to taste
28 ounces (1 large can) (800 grams) whole peeled tomatoes + ½ cup water to rinse can
1 teaspoon salt or more to taste
3 tablespoons flat-leaf parsley chopped
FOR THE PASTA
12 ounces (340 grams) rigatoni
¾ gallon (3 liters) water
1½ tablespoons (21 grams) sea salt for the pasta water
❤️ Nico & Louise
Theplantbasedschool.com
Rigatoni | Easy Rigatoni Pasta Recipe
You will love this Easy Rigatoni Pasta Recipe. Baked to perfection perfect for the whole family. Enjoy!
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✦INGREDIENTS:
• 2 Tbsp oil
• 1/4 onion (diced)
• Ground mild sausage
• 2 tbsp oil
• 2 tbsp unsalted butter
• 1 pkg sliced mushrooms
• 1 Jar Classico Spaghetti sauce or your favorite sauce
• Salt/Pepper
• 1 tsp Italian seasoning
• 3 leaves Basil (chopped)
• Rigatoni pasta cooked al dente
• 1/2 block mozzarella cheese (shredded)
• 1/2 block parmesan cheese (shredded)
*top with additional parmesan
✅ WATCH VIDEO FOR COMPLETE INSTRUCTIONS!
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