Best Pepperoni Rigatoni Recipes

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PEPPERONI RIGATONI



Pepperoni Rigatoni image

Make and share this Pepperoni Rigatoni recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces rigatoni pasta, cooked and drained (or your favorite pasta)
1 cup pepperoni, cubed
1/2 cup shredded parmesan cheese
1/2 cup diced onion
1/2 cup diced green pepper
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 (26 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

  • Heat oven to 375*.
  • Grease a 13x9 inch pan.
  • Layer half the ingredients in order listed.
  • Repeat layers.
  • Bake, uncovered for 25-30 minutes, until light brown.

PEPPERONI RIGATONI



Pepperoni Rigatoni image

My friend and I worked out this recipe as a main dish for the cafeteria at work. It's also become a favorite among teenagers at our church, who make a beeline for it at potlucks.-Becky Fisk, Ashland City, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

1 package (16 ounces) rigatoni or large tube pasta
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded Monterey Jack cheese

Steps:

  • Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers., Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 879mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein.

RIGATONI WITH PEPPERONI AND MOZZARELLA



Rigatoni with Pepperoni and Mozzarella image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces rigatoni
3 ounces sliced pepperoni, halved (about 3/4 cup)
1 onion, chopped
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 28-ounce can whole peeled tomatoes, crushed well by hand
1 teaspoon dried oregano
Freshly ground pepper
1/4 cup grated parmesan cheese, plus more for topping
6 ounces fresh mozzarella, diced (about 1 cup)
Red pepper flakes and torn fresh basil, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
  • Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.

Nutrition Facts : Calories 630 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 50 milligrams, Sodium 860 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 28 grams

PEPPERONI RIGATONI BAKE



Pepperoni Rigatoni Bake image

Kind of creamy, cheesey and saucy. Has a sort of "pizza-ish" flavor. You could use pretty much any tube pasta or even corkscrew pasta works well.

Provided by Parsley

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb rigatoni pasta
1 tablespoon olive oil
1 small onion, chopped
1/2 green pepper, chopped
2 teaspoons minced garlic
1 (8 ounce) can sliced mushrooms, drained
1 teaspoon cruched basil
1/2 teaspoon oregano
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 (16 ounce) part-skim ricotta cheese
1/2 cup parmesan cheese
1 cup reduced-fat sour cream
1 egg, beaten
1/8 cup chopped fresh parsley
1/2 teaspoon salt
4 -6 ounces sliced pepperoni
2 cups part-skim mozzarella cheese, DIVIDED

Steps:

  • Preheat oven to 350. Lightly grease a casserole pan and set aside.
  • Cook rigatoni pasta according to package directions to al dente.
  • While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
  • Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
  • When pasta is done, drain.
  • Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
  • Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
  • Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
  • Evenly pour half of the tomato sauce mixture over top.
  • Evenly place all of the pepperoni slices over top.
  • Sprinkle with 1 cup only of the mozzarella cheese.
  • Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
  • Cover and bake at 350 for 30 minutes.
  • Uncover and bake for another 15 minutes.
  • Best to let stand 5-10 minutes before serving.

RIGATONI CON PEPPERONI



RIGATONI CON PEPPERONI image

Categories     Pasta     Tomato     Quick & Easy     Simmer

Yield 4 people

Number Of Ingredients 9

1/2 lb Rigatoni
1 med. onion -- sliced
1 clove Garlic, crushed
2 Tomatoes
1/2 lb Pepperoni
Parmesan cheese
2 tbs Olive oil
to taste Salt and pepper
1/4 cup Whipping cream

Steps:

  • Dice onions and tomatoes. Slice pepperoni. Cook rigatoni al dente. Meanwhile, heat a frying pan and saute the garlic and onion in the olive oil, just until clear. Add the tomatoes and pepperoni. Saute until the tomatoes cood down a bit, about 3 minutes. Add the cream, salt, and pepper. Toss with the rigatoni and top with grated cheese.

PEPPERONI RIGATONI



Pepperoni Rigatoni image

Make and share this Pepperoni Rigatoni recipe from Food.com.

Provided by Cookin In Texas

Categories     < 4 Hours

Time 1h15m

Yield 1 pan, 6-8 serving(s)

Number Of Ingredients 10

2 cups italian style meatballs (the frozen kind)
1 1/2 cups pepperoni slices
1 (26 ounce) can spaghetti sauce (I use the 4 cheese flavor)
2 (10 1/2 ounce) cans tomato soup
1/4 cup parmesan cheese
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded mozzarella cheese
1 cup diced onion (optional)
1 cup diced green pepper (optional)
8 ounces rigatoni pasta (cooked and drained)

Steps:

  • add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours).
  • While the sauce is simmering cook your pasta according to the directions on package.
  • Heat oven to 350.
  • mix sauce with pasta.
  • Grease a 13x9 inch pan.
  • Layer half the pasta ingredients in pan add a layer of each of the cheeses.
  • Repeat then top with rest of cheeses.
  • Bake, uncovered for 25-30 minutes, until light brown.

Nutrition Facts : Calories 517.5, Fat 22.1, SaturatedFat 11.5, Cholesterol 87.4, Sodium 1595.1, Carbohydrate 56.2, Fiber 3, Sugar 20.8, Protein 24.4

RIGATONI, SAUSAGE, PEPPERONI CASSEROLE FOR A CROWD



Rigatoni, Sausage, Pepperoni Casserole for a Crowd image

This was one of the dishes we served at our daughter's wedding reception. Everyone loved it. It makes a lot. I am going to guess at least three or more 9X13" pans or a large roaster full. My Aunt wrote this on a piece of notebook paper for me and she just said a large can of mushrooms, so I am guessing at the amount of mushrooms.

Provided by Nanny Annie

Categories     < 60 Mins

Time 1h

Yield 24 serving(s)

Number Of Ingredients 8

1 lb Bob Evans sausage
1 lb pepperoni
1 large onion, chopped
1 large green pepper, chopped
16 ounces sliced mushrooms
2 lbs rigatoni pasta
2 lbs mozzarella cheese, cheese-shredded
1 gallon ragu spaghetti sauce

Steps:

  • Fry onions, pepper, sausage, pepperoni, and mushrooms together until onions look clear. Drain grease off.
  • Cook noodles according to package directions.
  • Add Spaghetti sauce, the cooked meat, noodles and 1/2 the cheese.
  • Pour in pan. Sprinkle the remaining cheese on top.
  • Bake until heated through and the cheese is melted.
  • 350 degree oven.

Nutrition Facts : Calories 533.5, Fat 26.7, SaturatedFat 10.6, Cholesterol 97.4, Sodium 1490.4, Carbohydrate 48.7, Fiber 2.6, Sugar 16.6, Protein 24.3

RIGATONI CON PEPPERONI



Rigatoni Con Pepperoni image

I've had this recipe for many years and enjoy it each time I make it. I received it from a co-worker.

Provided by Irish Rose

Categories     < 30 Mins

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 garlic clove, minced
1 small yellow onion, chopped
2 tablespoons olive oil
2 ripe tomatoes, diced
1/2 lb pepperoni, sliced thin
1/4 cup whipping cream
salt and pepper
8 -12 ounces rigatoni pasta
romano cheese

Steps:

  • Heat frying pan and saute garlic and onion in oil until onion is clear. Add tomatoes and pepperoni. Saute until tomatoes cook down (approx. 3 minutes) Add cream, salt and pepper.
  • Toss with cooked rigatoni and top with cheese.

Nutrition Facts : Calories 1220.7, Fat 75, SaturatedFat 28.1, Cholesterol 268.7, Sodium 2045.5, Carbohydrate 95.5, Fiber 7.4, Sugar 7.8, Protein 41

RIGATONI CON PEPPERONI



Rigatoni Con Pepperoni image

Make and share this Rigatoni Con Pepperoni recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 clove garlic, crushed
1 small yellow onion, peeled and diced
2 tablespoons olive oil
2 ripe tomatoes, diced
1/2 lb pepperoni, sliced thin
1/4 cup whipping cream
salt and pepper
1/2 lb rigatoni pasta, cooked al dente
parmesan cheese, grated, for topping

Steps:

  • Heat frying pan and sauté the garlic and onion in olive oil, until just clear.
  • Add the tomatoes and pepperoni.
  • Sauté until the tomatoes cook down a bit, 3 minutes.
  • Add the cream, salt and pepper. Toss with the pasta and serve topped with the cheese.

Nutrition Facts : Calories 631.6, Fat 37.5, SaturatedFat 14.1, Cholesterol 134.3, Sodium 1025.2, Carbohydrate 52.4, Fiber 4, Sugar 4, Protein 21.4

PEPPERONI & PARMESAN RIGATONI.



Pepperoni & Parmesan Rigatoni. image

A quick, tasty, budget-friendly dish that is perfect after work or for a casual lunch with friends.

Provided by stfrancis

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Boil a large pan of salted water and cook the pasta according to the packet instructions.
  • Meanwhile, when the pasta is almost cooked, grind some pepper into a frying pan (according to to taste), tear the pepperoni into large pieces and dry fry everything in the pan until the oil runs from the pepperoni (about 2 mins).
  • Drain the pasta and add some of it to the frying pan. Stir to coat in the flavoured oil and pepperoni, then transfer everything into the pasta pan. Sir well.
  • Make sure everything is piping hot, then turn off the heat.
  • Stir in half of the parmesan and the two beaten eggs. The eggs should cook from the heat of the pasta but not scramble.
  • Place into warmed bowls and spinkle the rest of the parmesan on top.

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