Rigatoni Campagnolo Recipes

EASY ITALIAN SAUSAGE AND RIGATONI

Easy Italian Sausage and Rigatoni image

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

Ingredients

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

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

RIGATONI CAMPAGNOLO

Rigatoni Campagnolo image

Make and share this Rigatoni Campagnolo recipe from Food.com.

Provided by Valerie in Florida

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb Italian sausage
1/4 cup extra virgin olive oil
1/2 cup minced yellow onion
1 medium red bell pepper, - julienne
2 garlic cloves, - minced
1/4 cup dry white wine
4 cups whole canned tomatoes, - minced undrained
1 pinch crushed red pepper flakes
salt and pepper, -
1 lb rigatoni pasta, - cooked al dente
1/4 cup grated fresh pecorino romano cheese
2 tablespoons torn fresh basil leaves
4 ounces caprino cheese

Steps:

Remove sausage from the casing and break into chunks.
-Cook sausage in olive oil over medium heat until browned slightly.
-Add onion and peppers sauté until softened.
-Add garlic and cook for 1 minute.
-Add wine and allow to simmer for 3 minutes.
-Add tomatoes and red pepper; season with salt and pepper.
-Bring to a boil over high heat, stirring constantly.
-Reduce heat to medium-low and simmer until thickened.
-Stir in pasta, Romano, and basil and simmer for 3 minutes.
-Portion onto plates and top with the crumbled goat cheese.

Nutrition Facts : Calories 917.9, Fat 41.4, SaturatedFat 13, Cholesterol 146.2, Sodium 1292.5, Carbohydrate 100.2, Fiber 6.9, Sugar 11, Protein 35.1

RIGATONI CAMPAGNOLO LIKE CARRABBA'S

Rigatoni Campagnolo Like Carrabba's image

Super good, tho I've never been to Carrabba's so I can't compare. The ingredient list says Caprino cheese but any goat cheese will do. The software wouldn't let me add that.

Provided by Dona England

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb Italian sausage
1/4 cup extra virgin olive oil
1/2 cup yellow onion, minced
1 red bell pepper
2 garlic cloves, minced
1/4 cup dry white wine
4 cups canned whole tomatoes, minced undrained
1 pinch crushed red pepper flakes
1 lb rigatoni pasta, cooked al dente
1/4 cup grated pecorino romano cheese
2 tablespoons torn fresh basil leaves
4 ounces caprino cheese

Steps:

Remove sausage from casing and break into chunks.
Cook sausage in olive oil over a medium heat until browned slightly.
Add onion and red bell pepper(julienned).
saute until softened.
Add garlic and cook for one minute.
Add wine and allow to simmer for 3 minutes.
Add tomatoes and crushed red pepper, season with salt and pepper.
Bring to a boil over high head, stirring constantly.
Reduce heat to medium low and simmer until thickened.
Stir in pasta, Ramano, and basil and simmer for 3 minutes.
Portion onto plates and top with the crumbled goat cheese.

Nutrition Facts : Calories 550, Fat 23, SaturatedFat 5.8, Cholesterol 85.4, Sodium 703.6, Carbohydrate 65.2, Fiber 4.8, Sugar 7.1, Protein 19.7

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