BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
BAKED RIGATONI WITH AUBERGINE & MOZZARELLA
A fantastic dish for entertaining - the whole thing can be made ahead
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut-side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes.
- Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
- Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente - it should be undercooked because it finishes off in the oven. Drain well and tip into a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the crushed garlic and chopped olives. Toss the oil mixture through the pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.
- Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.)
- Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter half the tomatoes and their juices over the pasta in the dish. Roughly tear the basil leaves and scatter on top. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here 3-4 hours in advance). Bake for 20-25 minutes, until piping hot and the top is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.
Nutrition Facts : Calories 722 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 2.07 milligram of sodium
BAKED MOZZARELLA RIGATONI
This is adapted from a recipe in Parade magazine. Have made it a couple of times, and is a keeper. I am not fond of most run-of-the-mill Italian dishes, but this one is outstanding. The fresh Mozzarella and fresh basil make this dish. Do not substitute.
Provided by AreThree
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat your oven to 350 degrees.
- Prepare fresh Basil leaves by tearing or chopping them into dime-sized pieces and set aside.
- Cut about five slices of the fresh Mozzarella cheese and set aside.
- Cube the remaining Mozzarella cheese and set aside. I use about half of the cheese as cubes and about half as slices.
- Dice the tomatoes and set aside.
- Pour the Olive oil into your favorite skillet and apply medium heat.
- Fill a large pot with water, and apply high heat to boil the pasta.
- Lightly oil a 9 x 13 inch baking dish that is about 2 inches deep.
- Into a large bowl, combine the Marinara sauce, the diced tomatoes, the Basil, the Oregano, the red pepper flakes and the cubes of Mozzarella.
- Remove the casings from the sausages and brown in the skillet, breaking the sausages into clumps.
- Cook the Rigatoni in the boiling water until just tender. I like to add olive oil and salt to the water here, but you may cook your pasta how you like.
- After the pasta and sausage are cooked, add both to the large bowl and thoroughly, but gently, combine.
- Once everything has been mixed, pour the contents of the bowl into the baking dish.
- Place the slices of Mozzarella on top of the mixture. I like to cut the slices into smaller slices so I get a nice even distribution of Mozzarella on the top of the mixture.
- Place in the pre-heated oven, on the middle rack, and bake for about 20 minutes.
Nutrition Facts : Calories 767.6, Fat 44.3, SaturatedFat 18, Cholesterol 150.5, Sodium 1402.4, Carbohydrate 56.4, Fiber 3.1, Sugar 12.2, Protein 35.4
BAKED RIGATONI
You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.
Nutrition Facts : Calories 356 calories, Fat 12g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 835mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
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