Baked Rigatoni Buca Di Beppo Recipes

BUCA DI BEPPO RIGATONI POSITANO (COPYCAT)

Buca Di Beppo Rigatoni Positano (Copycat) image

When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.

Provided by Cook4_6

Categories European

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 ounce fresh basil
15 ounces marinara sauce
6 ounces mozzarella cheese, fresh (found in Italian section in the market)
3 ounces romano cheese, grated
3/4 lb chicken breast, cooked sliced
1 1/2 tablespoons garlic, minced fresh
4 1/2 ounces olive oil
1 lb eggplant, chopped into inch cubes
16 ounces rigatoni pasta, cooked

Steps:

Heat olive oil.
Add eggplant and saute until brown and soft. Add chopped garlic and saute.
Add sliced chicken breast, and marinara. Reduce heat.
Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.

Nutrition Facts : Calories 607, Fat 31.8, SaturatedFat 9.1, Cholesterol 104.2, Sodium 548.9, Carbohydrate 53.6, Fiber 5.4, Sugar 8.1, Protein 26.9

BUCA DI BEPPO'S BAKED PENNE RECIPE

Buca Di Beppo's Baked Penne Recipe image

Provided by á-174942

Number Of Ingredients 7

Ingredients

2 ounces grated Romano cheese
2 1/2 ounces provolone cheese
2 1/2 ounces mozzarella cheese
5 ounces pepperoni
5 ounces sausage links cooked
24 ounces marinara sauce
1 1/2 pounds penne pasta

Steps:

Reheat cooked penne for 10 seconds and drain. Toss pasta with marinara, 1 ounce Romano, 3/4 of the shredded mozzarella/provolone mixture, sausage cooked and sliced, and 3/4 of the pepperoni sliced and cut into quarters. Reserve 1/4 pepperoni for garnish. Place in baking dish. Sprinkle remaining pepperoni over the top along with the remaining shredded cheese and 1 ounce Romano. Bake at 500 degrees for 10 to 12 minutes until top becomes golden brown. This recipe yields 4 to 6 servings.

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