Rigatoni Al Forno Baked Rigatoni With Roasted Asparagus And On Recipes

RIGATONI AND ASPARAGUS

Steps:

• Cut asparagus into 1-inch pieces. Chop the green onion.
• Bring a large pot of water to boil over high heat. Add rigatoni and cook for 6 minutes. Add asparagus to the pot and continue to cook for an additional 3-4 minutes, until pasta is barely tender and asparagus is tender-crisp.
• Drain pasta and asparagus, rinse with cold water, and drain well.
• Return pasta and asparagus to pot. Add marinara sauce, sour cream, vinegar, onion, basil, salt and pepper. Toss to mix well. Heat 2-3 minutes until heated through.
• Serve topped with Parmesan cheese.

RIGATONI AL FORNO (BAKED RIGATONI) WITH ROASTED ASPARAGUS AND ON

Steps:

• Preheat oven to 375°; put a large pot of water on to boil.
• Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
• Add pasta to boiling water.
• After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
• Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
• Bake until bread crumbs are brown and crisp, 10-15 minutes.
• Serve hot with a cruet of balsamic vinegar.

EASY BAKED RIGATONI WITH GROUND BEEF AND MUSHROOMS

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).

BAKED RIGATONI AND SAUSAGE

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, in a large skillet, cook sausage until brown on all sides.
• Remove from pan; slice into thin pieces.
• Return meat to pan; add onion and garlic.
• Cook until onion is tender; drain.
• Stir in hot pasta and ricotta cheese; blend well.
• Pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish.
• Spread one-third pasta mixture over sauce; cover with 1 cup spaghetti sauce.
• Sprinkle 3/4 cup mozzarella cheese and 1 Tablespoon Parmesan cheese over sauce.
• Repeat layers of pasta mixture, sauce, and cheeses twice, ending with Parmesan Cheese.
• Cover, bake at 400 degrees F.
• for 20 to 30 minutes or until hot and bubbly.

BAKED RIGATONI WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 425 degrees F.
• In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
• In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
• Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

RIGATONI AL FORNO

Steps:

• Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
• While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
• Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
• Remove from heat and add in the oregano and pepper.
• Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta and mix well.
• The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
• Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
• Sprinkle with the bread crumbs and the remaining Grana Padano.
• Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.

PASTA AL FORNO (BAKED MACARONI)

Steps:

• Mix one cup of the sauce with the cooked macaroni.
• Mix the ricotta with 3/4 cup of grated cheese, parsley and egg.
• Add salt and pepper to taste and the red pepper flakes.
• Layer sauce on the bottom of a deep casserole.
• Add 1/3 of the pasta followed by 1/2 of the ricotta mixture.
• Sprinkle with 1/3 of the mozzarella.
• Put down a layer of sauce and repeat.
• Add the final layer of macaroni and top with sauce and the remaining 1/4 cup of grated cheese.
• Bake at 375 degrees for about 30 minutes or until the casserole is bubbling and the cheese on top starts to brown.

RIGATONI AND CAULIFLOWER AL FORNO

Steps:

• Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
• Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It's fine if some pieces don't brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.
• Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.).
• Bake, uncovered, for 20 to 30 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.