Pepperoni Rigatoni Bake Recipes

PEPPERONI RIGATONI

Steps:

• Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers., Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.

RIGATONI WITH PEPPERONI AND MOZZARELLA

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, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
• Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.

PEPPERONI RIGATONI

Steps:

• Heat oven to 375*.
• Grease a 13x9 inch pan.
• Layer half the ingredients in order listed.
• Repeat layers.
• Bake, uncovered for 25-30 minutes, until light brown.

PEPPERONI RIGATONI BAKE

Steps:

• Preheat oven to 350. Lightly grease a casserole pan and set aside.
• Cook rigatoni pasta according to package directions to al dente.
• While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
• Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
• When pasta is done, drain.
• Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
• Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
• Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
• Evenly pour half of the tomato sauce mixture over top.
• Evenly place all of the pepperoni slices over top.
• Sprinkle with 1 cup only of the mozzarella cheese.
• Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
• Cover and bake at 350 for 30 minutes.
• Uncover and bake for another 15 minutes.
• Best to let stand 5-10 minutes before serving.

PEPPERONI RIGATONI BAKE

Steps:

• Cook pasta as label directs.
• Preheat oven to 375 degrees. Grease 3 to 3 1/2 quart casserole or 13 x 9 glass baking dish.
• In large bowl, lightly beat eggs with wire whisk. Stir in all the rest of the ingredients.
• Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Pour into the casserole dish. Bake, uncovered, 20 to 25 minutes or till edges are golden and center is almost set. Let stand 5 minutes before serving.

PEPPERONI RIGATONI

Steps:

• add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours).
• While the sauce is simmering cook your pasta according to the directions on package.
• Heat oven to 350.
• mix sauce with pasta.
• Grease a 13x9 inch pan.
• Layer half the pasta ingredients in pan add a layer of each of the cheeses.
• Repeat then top with rest of cheeses.
• Bake, uncovered for 25-30 minutes, until light brown.