ITALIAN SAUSAGE RIGATONI BAKE
This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
CHEESY SAUSAGE RIGATONI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
SAUSAGE AND RIGATONI DUMP DINNER
Skip boiling a big pot of water. This hearty pasta dinner calls for uncooked rigatoni and layers of ricotta and Italian sausage to be layered right in the casserole, so you'll have nothing to wash while it bakes.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter.
- Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Spread half the pasta in an even layer in the bottom of the prepared dish. Scatter half of the sausage over the top by breaking into pieces and dolloping onto the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over top. Repeat with a second layer.
- Cover with aluminum and bake until the pasta is al dente, about 50 minutes.
- Uncover and sprinkle the mozzarella on top. Bake until the mozzarella is melted and bubbly, about 10 minutes.
LAYERED RIGATONI W/ ITALIAN SAUSAGE - CASS'S
I make this delicious Rigatoni in my Lasagna pan, leaves plenty of room for the layers of cheese and meat sauce..Yum - O is what my kids say when they know I'm making this. So flavorful, I like it better than lasagna. The ricotta cheese mix makes it. Delicious meaty sauce too! This also freezes well, and this is wonderful to...
Provided by Cassie *
Categories Pasta
Time 1h15m
Number Of Ingredients 24
Steps:
- 1. Prepare a 9 x 13 deep casserole or lasagna pan with cooking spray, set aside.
- 2. In a dutch oven or large skillet, saute peppers and onions until tender in a few tablespoons of oil. About a minute before they are done, add the minced garlic; cook another minute or so.
- 3. Add the ground beef, Italian sausage, seasonings, crumble with a spoon as it cooks. Continue cooking until no longer pink. Drain.
- 4. Return meat and vegetables to the pot.
- 5. Now, add the sauce, pepperoni and tomatoes; stir and cover. Simmer for about 30 minutes, stirring occasionally.
- 6. Meanwhile, in a large bowl, mix the ricotta, salt, pepper, egg, Parmesan cheese, 1/2 cup parmesan cheese.
- 7. Pour the cooked and drained rigatoni into the cheese mixture, toss well. Preheat oven to 375 degree F.
- 8. Add about a 1 1/2 cups of sauce and toss.
- 9. Pour half of the rigatoni mixture into the prepared pan; spreading evenly. Sprinkle 1 - 1/2 cups of mozzarella cheese over rigatoni.
- 10. Now, spread about 2 cups of sauce over the cheese. Spreading evenly. ( This may seem like a lot of sauce, but the half cooked pasta will use up the sauce when baking).
- 11. Repeat one more time, rigatoni, 1 - 1/2 cup of cheese, sauce. Top with remaining 1/2 cup of cheese. Sprinkle with dried or fresh parsley.
- 12. Bake for 40 - 45 minutes or until bubbly and cheese is starting to brown. I served with garlic toast and tossed salad.
- 13. Enjoy!
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL
This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.
Provided by Boog
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
- Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
- Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g
RIGATONI WITH ITALIAN SAUSAGE
Quick and easy recipe, you can keep it simple or add veggies or black olives. If you really want to make it lazy you can buy a can of spaghetti sauce and just doctor it up with spices.
Provided by Monica P
Categories Potluck
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First put your pot of water to boil while you make your sauce so your noodles and sauce will be done about the same time.
- In a large saute pan, add the sausage and break it up using a wooden spoon spatula, and cook for 2 to 3 minutes or until the sausage is browned do not drain add the garlic and onions cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add your seasonings.
- Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
- Drain the pasta well. Bring the sauce to a boil. Add the pasta and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.
Nutrition Facts : Calories 561.7, Fat 13.5, SaturatedFat 6.5, Cholesterol 99.3, Sodium 789.3, Carbohydrate 84.8, Fiber 8.9, Sugar 3.1, Protein 28.7
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.
EASY ITALIAN SAUSAGE AND RIGATONI
An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
- Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
- Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g
BAKED ITALIAN SAUSAGE AND RIGATONI
Brimming with tasty sausage and colourful peppers.A great slow cooker favourite in our house.As you can see it is your choice of pasta.Enjoy!
Provided by Sageca
Categories Pork
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
- With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium.
- Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
- Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
- Add tomato soup, chicken broth and worcestershire sauce.
- Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High.
- Add pasta during last hour of cooking time.
- Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
- For the picture I posted I made this ahead and refrigerated.
- When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.
Nutrition Facts : Calories 722.8, Fat 50.2, SaturatedFat 19, Cholesterol 116.7, Sodium 2606.6, Carbohydrate 29.4, Fiber 2.5, Sugar 8.7, Protein 37.8
RIGATONI WITH CHEESE AND ITALIAN SAUSAGE
Categories Cheese Pasta Broil Dinner Sausage Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 appetizer servings
Number Of Ingredients 9
Steps:
- Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
- Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.
SEVEN-LAYER RIGATONI
Treat your family with this cheesy casserole made with pasta, sausage and veggies - perfect for Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray rectangular baking dish 13x9x2-inches, with cooking spray. Cook and drain pasta as directed on package.
- While pasta is cooking, cook sausage in 10-inch skillet over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Mix tomatoes, garlic and basil.
- Layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
- Bake uncovered 35 to 40 minutes or until hot and cheese is golden brown.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 50 mg, Fiber 3 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 6 g, TransFat 0 g
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