EASY ITALIAN SAUSAGE AND RIGATONI
An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
- Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
- Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g
RIGATONI WITH EASY VODKA SAUCE
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Pasta Tomato Vodka Garlic Parmesan Milk/Cream Soy Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5-7 minutes. Add vodka, scraping up brown bits; reduce heat to low.
- Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
- Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
- Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven. Stir in 1/2 cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
- Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
EASY BAKED RIGATONI WITH GROUND BEEF AND MUSHROOMS
Store bought pasta sauce makes this dish easy but you may use homemade pasta sauce for this recipe, Classico Tomato and Basil flavor pasta sauce works well for this, the success of this recipe will really depend on which pasta sauce you use, you may increase the sauce amount to taste, zita or penne pasta can be used in place of the rigatoni if desired.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Grease a medium casserole dish (or a dish large enough to hold the mixture).
- In a skillet cook the whole small mushrooms in a little oil or butter until all the moisture has evaporated (about 10 minutes) remove to an extra large bowl.
- To the same skillet add in the ground beef with chili flakes, onions, garlic and red bell pepper; cook until beef is no longer pink and the veggies are tender (about 12-15 minutes).
- Season with salt and pepper; drain any fat, then add to the bowl with the cooked mushrooms.
- To the bowl with the beef and mushrooms, add in all the sauce and 1-1/2 cups grated mozzarella cheese (or to taste) toss well to combine.
- Add in the cooked pasta and toss again.
- Transfer the mixture to a greased casserole dish.
- Sprinkle with grated Parmesan cheese.
- Bake for about 15-20 minutes, or until the casserole is heated through and bubbly.
- Remove from oven and sprinkle about 1-1/2 cups mozzarella cheese on top.
- Return to oven and continue to bake until the cheese has melted (about 5-6 minutes).
Nutrition Facts : Calories 1377, Fat 55.2, SaturatedFat 28.1, Cholesterol 154.7, Sodium 2831.2, Carbohydrate 148.8, Fiber 16.9, Sugar 41.1, Protein 70.3
EASY CHICKEN RIGATONI
Our chicken rigatoni has some fancy extras, including olives and portobello mushrooms. But it's still a quick and easy weeknight recipe!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
- Meanwhile, cook pasta as directed on package, omitting salt.
- Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.
Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
SUNNY'S EASY SAUSAGE AND MUSHROOM RIGATONI PIE
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the sauce. In a pan with straight sides on medium heat, add the olive oil and sausage. Crumble the sausage into bits, not boulders, and cook until browned, 6 to 8 minutes. Remove the sausage with a slotted spoon to a plate, leaving the fat in the pan. Add the mushrooms to the pan and cook until wilted and darkened, 6 to 8 minutes. Season with pepper and remove from the heat. Add the sausage back to the pan along with the pasta sauce and stir.
- For the pasta: Meanwhile, bring a large pot of water to a boil. Add the rigatoni to the boiling water and cook until very al dente. Drain and spread out on a cooling rack to prevent sticking. Let cool slightly.
- Preheat the oven to 375 degrees F.
- Add the rigatoni to a bowl and sprinkle with the Parmesan and parsley. Gently toss with your hands.
- Coat the inside bottom and sides of a springform pan with cooking spray. Begin lining the rigatoni on end (vertically) around the edge of the pan, creating a border. Pack the pasta pieces tightly, but not so tight that the holes in the rigatoni close. Toss the remaining rigatoni in the sauce, then pour into the center of the pan. Gently press the mixture to level it off.
- For the topping: Arrange the provolone slices in an overlapping spiral to cover the pasta mixture, then top with the mozzarella. Gently press everything down with your hands. Bake until the top is bubbly and golden around the edges, 30 to 35 minutes. Allow to cool slightly before releasing the springform. Serve topped with Parmesan, parsley and basil.
EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)
Make and share this Easy Creamy Parmesan Rigatoni (Rigatoni Alla Panna) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Brunch
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
- Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
- Season with salt and pepper.
- Transfer to a bowl and serve.
Nutrition Facts : Calories 699.8, Fat 30.2, SaturatedFat 17.1, Cholesterol 173.8, Sodium 435.8, Carbohydrate 82.8, Fiber 3.8, Sugar 2.2, Protein 24.4
EASY BAKED RIGATONI WITH HAM, MUSHROOMS AND FETA
This is the most easiest pasta dish to make and is so good! make certain to "undercook" the rigatoni pasta, only cook until just firm-tender as it will cook more in the oven, or you can use penne pasta in place of rigatoni. I have even made this with cooked coarsley chopped bacon in place of ham for a smokey flavor.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 375 degrees.
- Butter a 13 x 9-inch baking dish.
- Cook the pasta in a large pot of boiling water with 2-3 tablespoons salt until JUST firm-tender; drain and then place in the baking dish.
- In a bowl, mix together ham, tomatoes, drained mushrooms, feta cheese, mozzarella cheese and thyme.
- Pour the cream over and mix to combine.
- Season with salt and pepper.
- Transfer to the baking dish.
- Sprinkle with more Parmesan cheese on top if desired.
- Cover with foil and bake for 15 minutes.
- Remove from the oven and stir the pasta to coat with the cheeses; cover and place bake in oven for about 30 minutes longer.
Nutrition Facts : Calories 1070, Fat 66.8, SaturatedFat 37.6, Cholesterol 326.9, Sodium 840.2, Carbohydrate 70.1, Fiber 4.2, Sugar 6.2, Protein 48.2
RIGATONI WITH EASY VODKA SAUCE
Steps:
- 1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
- 2. Peel and finely chop 1 onion.
- 3. Firmly smash 4 garlic cloves with the flat side of a chef's knife and remove peel.
- 4. Grate 4 oz. Parmesan on the smallest holes of the box grater.
- 5. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes.
- 6. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5-7 minutes.
- 7. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.
- 8. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won't break when you add it to the pot).
- 9. Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
- 10. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.
- 11. Using a spider, transfer rigatoni to Dutch oven along with any water that's piggybacking on the pasta.
- 12. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
- 13. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.
RIGATONI WITH EASY VODKA SAUCE RECIPE
Provided by charlotteh371
Number Of Ingredients 11
Steps:
- Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep. Peel and finely chop 1 onion. Firmly smash 4 garlic cloves with the flat side of a chef's knife and remove peel. Grate 4 oz. Parmesan on the smallest holes of the box grater. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5-7 minutes. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5-7 minutes. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won't break when you add it to the pot). Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low. Using a spider, transfer rigatoni to Dutch oven along with any water that's piggybacking on the pasta. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.
EASY CHICKEN RIGATONI
This is inspired by Macaroni Grill's Carmela's Chicken Rigatoni. I love their mushroom dishes which my favorite is the mushroom ravioli. The sauce is also great topped on mushroom ravioli that you buy in the store.
Provided by Annamaria Settanni McDonald
Categories Pasta
Time 45m
Number Of Ingredients 10
Steps:
- 1. Melt butter in pan. Saute mushrooms, chicken, basil, carmelized onions, 2 ounces of parmesan cheese, salt and pepper. Saute for 2-3 minutes. Add Marsala wine and cook for 1 minute. Add heavy cream and bring to a boil, 2 minutes. Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix. Sprinkle with remaining shredded parmesan cheese.
QUICK AND EASY CROWD PLEASING RIGATONI
This recipe is requested weekly at my house and thats fine by me! It is so cheap and quick to prepare, but it tastes like it was a lot of work and feeds a crowd. Adults and children both love this one. I serve it with rolls or garlic bread and am out of the kitchen in a flash.
Provided by Monica Livesay
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions in 5 quart Dutch oven or pot (non-stick works best). Drain well and return to pot.
- Add pizza sauce and mushrooms; stir well.
- Separate pepperoni and add to pot.
- Add cheese and stir until cheese is melted and is heated through.
Nutrition Facts : Calories 601, Fat 32.6, SaturatedFat 15.8, Cholesterol 129.1, Sodium 870.9, Carbohydrate 46.2, Fiber 3.2, Sugar 2.8, Protein 30.2
EASY RIGATONI
I got the basis for this recipe from the Ragu website but add ground beef and extra seasonings when I make it. I make this all the time for my family. It's fairly simple to make and is a nice change from spaghetti and meat sauce.
Provided by Liz Higdem-Upton
Time 1h
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350. In a large skillet, brown the meat and season as desired. Add sauce and ricotta. Mix well.
- 2. In a 9x13-inch baking dish, layer noodles, meat sauce, and mozzarella alternately. Top with renaming mozzarella and sprinkle with Parmesan if desired.
- 3. Bake in oven 25-30. Let set for about 5 minutes before serving. Enjoy!
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