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 ROTINI WITH SAUSAGE AND SPINACH
Cook up a batch of savory Baked Rotini with Sausage and Spinach for your dinner entrée tonight with the family. We'll be surprised if you have any leftovers of this Baked Rotini with Sausage and Spinach, but you can freeze them to enjoy later.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, crumble sausage into large nonstick skillet. Add onions; cook on medium heat 7 to 8 min. or until sausage is done, stirring frequently. Remove from heat. Stir in spinach.
- Drain pasta. Whisk eggs, milk, lemon zest and dry seasonings in large bowl until blended. Add Alfredo sauce, mozzarella and shredded Parmesan; mix well. Add pasta and sausage mixture; mix lightly.
- Combine bread crumbs and grated Parmesan. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray; coat with bread crumb mixture, making sure bottom of pan is well coated with crumb mixture. Spoon pasta mixture into pan; press gently with back of spoon to pack pasta mixture into pan. Cover.
- Bake 35 to 40 min. or until heated through. Remove pan from oven; remove foil. Let pasta mixture stand in pan 10 min. Meanwhile, heat marinara sauce.
- Use rubber scraper to gently release pasta mixture from sides of pan; invert pan onto platter. Gently remove pan. Cut pasta ring into wedges. Serve with marinara sauce.
Nutrition Facts : Calories 550, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
BAKED RIGATONI & SAUSAGE
To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.
Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.
QUICK & CHEESY SAUSAGE ROTINI
Toss diced tomatoes and sliced Italian sausage with cooked pasta for this Quick & Cheesy Sausage Rotini. This sausage rotini is an easy weeknight dish.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 6 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook sausage in large nonstick skillet on medium-high heat 10 min. or until done, stirring occasionally; drain. Return sausage to skillet. Add tomatoes, onions and dressing; stir. Cook 5 min. or until onions are heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add sausage mixture and 1/2 cup cheese; mix lightly. Sprinkle with remaining cheese.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 4 g, Protein 15 g
5 INGREDIENT BAKED ROTINI
5 ingredients is all you need to make this Easy Baked Rotini Pasta! This Easy Pasta Bake is a kid friendly casserole that can feed a large crowd on a budget.
Provided by Kristen Chidsey
Categories Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cook pasta 1-2 minutes less than package directions in salted boiling water. Drain pasta, reserving 1/2 cup cooking liquid.
- Mix cooked pasta and reserved cooking liquid together with the sauce, cottage cheese, egg, and 1 cup of shredded cheese.
- Pour into a large 9x13 pan or casserole dish and top with remaining cheese.
- Bake for 30 minutes, or until cheese is bubbly.
- Alternatively, you can prep this dish up to baking. Cover and refrigerate for up to 3 days before baking. Add 20 minutes to baking time if coming from fridge.
Nutrition Facts : Calories 400 kcal, Carbohydrate 54 g, Protein 22 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 1034 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
ONE-POT PASTA WITH SAUSAGE AND SPINACH
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.
Provided by Yasmin Fahr
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
- Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
- Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
- Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
- When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
- Divide pasta among serving bowls and top with Parmesan.
ROTINI PASTA BAKE
My mother combined these ingredients to make a wonderful and convenient meal. To complete the meal serve with breadsticks and steamed asparagus.
Provided by Samantha Czajka
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
- Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
- In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
- In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 55.2 g, Cholesterol 56.4 mg, Fat 19.2 g, Fiber 4.5 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 978.3 mg, Sugar 11 g
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