Poblano Rigatoni Recipes

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CREAMY TOMATO, POBLANO & SHRIMP PASTA



Creamy Tomato, Poblano & Shrimp Pasta image

The combination of the three cheeses in this family-favorite dish is what makes this pasta dish extra special.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 8 servings, 1-1/4 cups each

Number Of Ingredients 8

6 roasted large poblano chiles, peeled, deveined and divided
1 can (8 oz.) tomato sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 lb. spaghetti, uncooked
2 lb. uncooked medium shrimp, peeled, deveined
1 cup KRAFT Shredded Mozzarella Cheese, divided
2 Tbsp. chopped fresh cilantro
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cut 4 chiles into thin strips; set aside. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.
  • Cook spaghetti in 8-qt. stockpot as directed on package, omitting salt. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min. or until shrimp turn pink, stirring frequently. Remove from heat; cover to keep warm.
  • Drain spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved water to pot. Add chile sauce, chile strips and shrimp; cook 2 min. on medium-low heat or until heated through, stirring frequently. Stir in 1/2 cup mozzarella; cook and stir 1 min. or until melted. Sprinkle with remaining mozzarella, cilantro and Parmesan.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 230 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 36 g

RIGATONI WITH MEAT SAUCE



Rigatoni with Meat Sauce image

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.

Provided by Marge Perry

Categories     HarperCollins     Small Plates     Kid-Friendly     Dinner     Pasta     Meat     Tomato     Soy Free     Peanut Free     Tree Nut Free     Garlic     Beef     Ground Beef     Red Wine     Wine     One-Pot Meal

Yield 4 servings

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 medium onion, finely diced (about 1 cup)
1 medium carrot, peeled and finely chopped (about 1/3 cup)
1 celery stalk, finely chopped (about 1/3 cup)
1 tablespoon chopped fresh oregano or 1 teaspoon dried
12 ounces lean ground beef (85%)
5 garlic cloves, minced
1/2 cup dry red wine, such as Cabernet Sauvignon
1 (28-ounce) can crushed tomatoes with basil
2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
12 ounces rigatoni pasta
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Pecorino Romano cheese
1/3 cup fresh basil leaves, thinly sliced

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
  • Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
  • Serve the rigatoni topped with the Romano and basil.

POBLANO RIGATONI



Poblano Rigatoni image

Yet another recipe taken from the cookbook that my boyfriend bought. I use 2 large peppers instead of poblano chiles, and I double the cheese. We like it muchhh better this way.

Provided by Abbs lt3

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

16 ounces rigatoni pasta
1 small onion, cut into 1/2 inch slices
3 poblano chiles, cut into 1/2 inch strips
2 small zucchini, cut into 1/2 inch slices
1/2 teaspoon dried oregano, crushed
1 pint grape tomatoes
4 ounces monterey jack cheese, cut into 1/2 inch dice

Steps:

  • Heat large covered saucepot of salted water to boiling. Add pasta.
  • Meanwhile, in non-stick 12-inch skillet, heat oil over med-high heat. Add chiles and onion; cook until lightly charred and tender crisp, about 7 minute Add zucchini; cover, cook 3 minute Add garlic, oregano, and 1 tsp salt. Cook 30 seconds. Stir in tomatoes; cover and cook until slightly softened.
  • Drain pasta. In serving bowl, toss pasta with veggies and cheese.

Nutrition Facts : Calories 596, Fat 14.6, SaturatedFat 7.1, Cholesterol 122.5, Sodium 200.5, Carbohydrate 91.9, Fiber 6, Sugar 5.8, Protein 25.7

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