Rigatoni Risotto Style Recipes

RIGATONI WTH SPINACH AND RICOTTA CHEESE

Steps:

• 1. In a sauce pan, heat 2 tablespoons oil. Add all-purpose flour and cook for about 1 minute (until flour become light brown). Stir in ½ cup milk and cook until it thickens to sauce consistency. Add salt and black pepper. Set aside.
• 2. Cook rigatoni according to package direction. (I prefer it little under cooked) Cook frozen spinach according to package directions.
• 3. In a large sauce pan heat 2 tablespoons oil. Add garlic and cook 30 seconds. Add diced tomato and tomato sauce. Add Italian seasoning and crushed red pepper. Cook for about 10 minutes. Remove from heat.
• 4. Add cooked spinach. Add white sauce and ricotta cheese and mix it well.
• 5. Add salt and pepper according to your taste. Set aside 1 cup of sauce. Mix cooked pasta and sauce in a large baking dish.
• 6. Sprinkle mozzarella cheese on top. Cover it with aluminum foil (poke couple of hole to allow steam to escape). Bake it in 350-degrees for 15 minutes remove foil and broil until cheese is golden brown (about 4 minutes). Serve hot with garlic bread. Serve remaining sauce as a dipping sauce with garlic bread.

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Steps:

• Select your favorite recipe.
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• Prep a rigatoni recipe in 30 minutes or less!

RIGATONI WITH RICOTTA CHEESE

Steps:

• Preheat oven to 375°.
• Spray a 9x13-inch pan with Pam.
• Cook rigatoni as per directions on package; drain.
• Beat eggs in a small bowl.
• Stir in ricotta cheese, parmesan cheese and parsley.
• To assemble casserole:.
• Spread 2 cups pasta sauce to cover bottom of pan.
• Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
• Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
• Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
• Cover with foil and bake 60-70 minutes until bubbly.
• Uncover and continue cooking for another 5 minutes until cheese melts.
• Let stand 15 minutes before serving.

RIGATONI, RISOTTO STYLE

Steps:

• Heat the vegetable broth to a simmer.
• Meanwhile, warm the oil in a saucepan over medium-low heat.
• When it's heated, add the onion and saute until it becomes transparent, about 5 minutes.
• Add the sage, thyme, and garlic and cook until the garlic begins to soften.
• Make sure that the onion and garlic do not brown.
• Add the rigatoni to the onion and garlic, and saute until thoroughly coated.
• Increase the heat to medium-high and add broth to a depth of about 1/2 inch.
• Cook, stirring frequently, until the broth is nearly gone, and then add more broth.
• The broth and the starch from the pasta should begin to cook down into a sauce.
• After cooking the pasta for about five minutes, add the carrots and the green beans.
• Cook as above, until the rigatoni is al-dente and the vegetables are cooked to your liking.
• Remove the pan from the heat and stir in the cheese.
• Season with salt and freshly ground pepper to taste.