Easy Baked Rigatoni With Ham Mushrooms And Feta Recipes

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BAKED RIGATONI AND HAM WITH FOUR CHEESES



Baked Rigatoni And Ham With Four Cheeses image

Provided by SED

Time 45m

Yield 4

Number Of Ingredients 12

3 tablespoons butter or margarine, divided
1/4 cup fine dry breadcrumbs
8 ounces rigatoni pasta, uncooked
2 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces cooked ham, diced
4 ounces mozzarella cheese, shredded
2 ounces provolone cheese, shredded
2 ounces fontina cheese, shredded
1/4 cup Parmesan cheese, freshly grated

Steps:

  • Melt 1 tablespoon butter in a small saucepan over low heat. Add breadcrumbs, and toss well. Set aside. Cook pasta according to package directions; drain well. Set aside, and keep warm. Melt remaining 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and pepper. Add ham and cheeses, stirring until cheeses melt. Add cooked pasta to cheese mixture; stir well. Pour into a buttered 2-quart baking dish. Cover and bake at 375 degrees F for 25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 7 additional minutes or until golden.

BAKED RIGATONI AND HAM RECIPE - (3.8/5)



Baked Rigatoni and Ham Recipe - (3.8/5) image

Provided by Renna

Number Of Ingredients 12

3 ounces (1 cup) uncooked dried rigatoni
3 tablespoons Butter
1 1/2 cups fresh mushrooms, halved
1/3 cup chopped onion
3 tablespoons all-purpose flour
2/3 cup Half & Half
1/2 cup chicken broth
3/4 cup freshly grated Parmesan cheese
8 ounces (1 1/2 cups) cubed cooked ham
1 cup frozen peas
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper

Steps:

  • Cook rigatoni according to package directions. Drain; set aside. Heat oven to 350°F. Meanwhile, melt butter in 3-quart saucepan; stir in mushrooms and onion. Cook over medium-high heat, stirring constantly, until onion is softened (2 to 3 minutes). Reduce heat to medium; stir in flour until smooth and bubbly (1 minute). Stir in half & half and broth. Cook, stirring occasionally, until sauce thickens (2 to 4 minutes). Remove from heat. Stir in 1/2 cup Parmesan cheese and all remaining ingredients. Spoon cooked rigatoni into ungreased 2-quart casserole. Add sauce; stir gently to coat. Cover; bake 15 minutes. Stir; sprinkle top with remaining 1/4 cup Parmesan cheese. Cover; continue baking for 10 to 15 minutes or until heated through.

CREAMY HAM & MUSHROOM PASTA BAKE



Creamy ham & mushroom pasta bake image

Use up the leftovers in your fridge with this hearty family supper dish

Provided by Good Food team

Categories     Dinner, Pasta

Time 30m

Number Of Ingredients 8

500g bag farfalle
50g butter, plus a little extra
200g small mushroom, halved
bunch spring onions, finely sliced
50g plain flour
500ml milk
140g thickly cut ham, chopped
140g mature cheddar, grated

Steps:

  • Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
  • Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
  • Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Nutrition Facts : Calories 678 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 8 grams sugar, Protein 31 grams protein, Sodium 1.58 milligram of sodium

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE



Baked Rigatoni with Ham, Tomatoes and Feta Cheese image

Categories     Cheese     Dairy     Pasta     Tomato     Bake     Kid-Friendly     Ham     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 7

12 ounces rigatoni
1 1/2 cups diced ham (about 8 ounces)
4 large plum tomatoes, chopped
1 cup crumbled feta cheese
1 cup (packed) grated mozzarella cheese (about 4 ounces)
1 1/2 teaspoons dried thyme
1 cup whipping cream

Steps:

  • Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
  • Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.

BAKED FETA PASTA



Baked Feta Pasta image

Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pints (20 ounces) cherry tomatoes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta cheese, drained (see Cook's Note)
10 ounces mezze rigatoni
1 clove garlic, finely grated
Pinch crushed red pepper flakes, optional
1/4 cup fresh basil leaves, thinly sliced
Flaky sea salt, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
  • Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
  • As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

EASY BAKED RIGATONI WITH GROUND BEEF AND MUSHROOMS



Easy Baked Rigatoni With Ground Beef and Mushrooms image

Store bought pasta sauce makes this dish easy but you may use homemade pasta sauce for this recipe, Classico Tomato and Basil flavor pasta sauce works well for this, the success of this recipe will really depend on which pasta sauce you use, you may increase the sauce amount to taste, zita or penne pasta can be used in place of the rigatoni if desired.

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 12

1/2 lb small white button mushrooms (or use as much as desired)
1 lb lean ground beef
1 onion, chopped
1 tablespoon fresh minced garlic
2 teaspoons dried chili pepper flakes (or to taste)
1 small red bell pepper, seeded and chopped
2 teaspoons seasoning salt (or use white salt)
black pepper
4 cups cooked rigatoni pasta (do not overcook the pasta as it will cook more in the oven)
1 (26 ounce) bottle favorite pasta sauce (or use about 4 cups favorite homemade pasta sauce, can use more)
3 cups grated mozzarella cheese (or to taste)
1/3 cup grated parmesan cheese

Steps:

  • Set oven to 350 degrees.
  • Grease a medium casserole dish (or a dish large enough to hold the mixture).
  • In a skillet cook the whole small mushrooms in a little oil or butter until all the moisture has evaporated (about 10 minutes) remove to an extra large bowl.
  • To the same skillet add in the ground beef with chili flakes, onions, garlic and red bell pepper; cook until beef is no longer pink and the veggies are tender (about 12-15 minutes).
  • Season with salt and pepper; drain any fat, then add to the bowl with the cooked mushrooms.
  • To the bowl with the beef and mushrooms, add in all the sauce and 1-1/2 cups grated mozzarella cheese (or to taste) toss well to combine.
  • Add in the cooked pasta and toss again.
  • Transfer the mixture to a greased casserole dish.
  • Sprinkle with grated Parmesan cheese.
  • Bake for about 15-20 minutes, or until the casserole is heated through and bubbly.
  • Remove from oven and sprinkle about 1-1/2 cups mozzarella cheese on top.
  • Return to oven and continue to bake until the cheese has melted (about 5-6 minutes).

Nutrition Facts : Calories 1377, Fat 55.2, SaturatedFat 28.1, Cholesterol 154.7, Sodium 2831.2, Carbohydrate 148.8, Fiber 16.9, Sugar 41.1, Protein 70.3

EASY BAKED RIGATONI WITH HAM, MUSHROOMS AND FETA



Easy Baked Rigatoni With Ham, Mushrooms and Feta image

This is the most easiest pasta dish to make and is so good! make certain to "undercook" the rigatoni pasta, only cook until just firm-tender as it will cook more in the oven, or you can use penne pasta in place of rigatoni. I have even made this with cooked coarsley chopped bacon in place of ham for a smokey flavor.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 ounces rigatoni pasta
2 cups diced cooked ham
4 large plum tomatoes, chopped
2 cups canned sliced mushrooms, well drained
1 1/4 cups feta cheese, crumbled
1 1/4 cups grated mozzarella cheese
2 teaspoons dried thyme (rubbed between fingers to release the flavors)
1 1/2 cups whipping cream (unwhipped)
salt and pepper
1/4 cup parmesan cheese (optional)

Steps:

  • Set oven to 375 degrees.
  • Butter a 13 x 9-inch baking dish.
  • Cook the pasta in a large pot of boiling water with 2-3 tablespoons salt until JUST firm-tender; drain and then place in the baking dish.
  • In a bowl, mix together ham, tomatoes, drained mushrooms, feta cheese, mozzarella cheese and thyme.
  • Pour the cream over and mix to combine.
  • Season with salt and pepper.
  • Transfer to the baking dish.
  • Sprinkle with more Parmesan cheese on top if desired.
  • Cover with foil and bake for 15 minutes.
  • Remove from the oven and stir the pasta to coat with the cheeses; cover and place bake in oven for about 30 minutes longer.

Nutrition Facts : Calories 1070, Fat 66.8, SaturatedFat 37.6, Cholesterol 326.9, Sodium 840.2, Carbohydrate 70.1, Fiber 4.2, Sugar 6.2, Protein 48.2

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