Cheesy Rigatoni Pepper Bake Recipes

CHEESY RIGATONI BAKE

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

CHEESY SAUSAGE RIGATONI

Steps:

• Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
• To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
• When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

AWESOME CHEESY RIGATONI BAKE

Steps:

• Set oven to 350°F.
• Grease a 13 x9-inch casserole dish.
• Cook the rigatoni until firm-tender (do not overcook as it will cook more when baked) toss with 2 tbsp oil to prevent drying out; set aside.
• Cook beef with onions, garlic, seasoned salt and pepper until beef is done and no longer pink; drain off fat.
• Stir in pasta sauce; simmer 20 minutes.
• In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and eggs.
• On the bottom of the casserole dish spread 1-1/2 cups meat sauce.
• Top with half each, the cooked rigatoni, ricotta cheese mixture and meat sauce.
• Repeat layer ending with meat sauce.
• Top with remaining cheese.
• Bake uncovered until hot and bubbly, about 30-35 minutes.
• Let stand for 15 minutes before serving.
• Note: canned sliced mushrooms may be added to meat sauce if desired.