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.

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.

CHEESY RIGATONI BAKE

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

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.

RIGATONI, SAUSAGE, PEPPERONI CASSEROLE FOR A CROWD

Steps:

• Fry onions, pepper, sausage, pepperoni, and mushrooms together until onions look clear. Drain grease off.
• Cook noodles according to package directions.
• Add Spaghetti sauce, the cooked meat, noodles and 1/2 the cheese.
• Pour in pan. Sprinkle the remaining cheese on top.
• Bake until heated through and the cheese is melted.
• 350 degree oven.

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.