Baked Rigatoni With Red Peppers And Green Olives Recipes

CHEESY RIGATONI PEPPER BAKE

Steps:

• Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
• Preheat the oven to 350 degrees F.
• Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
• Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
• Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.

RIGATONI WITH CHICKEN AND BELL PEPPERS

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, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
• Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.

BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER

Steps:

• Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
• In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
• Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
• Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
• When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
• If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
• Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

BAKED RIGATONI

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.