Rigatoni With Ricotta Recipes
BAKED RIGATONI PASTA
This baked rigatoni recipe is pasta tossed in a flavorful meat sauce, then topped with plenty of cheese and baked until golden brown. A super easy dinner option that's great for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Nutrition Facts : Calories 601 kcal, Carbohydrate 51 g, Protein 35 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 102 mg, Sodium 726 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
RIGATONI WITH RICOTTA
Rigatoni with Ricotta
Provided by The Rachael Ray Staff
Number Of Ingredients 28
Steps:
- Preheat oven to 425°F
- In a small saucepot, heat EVOO over medium to medium-high heat
- Add butter and melt
- When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up
- Add onion, basil and bay
- Season with salt and pepper; simmer 30 minutes over low heat
- Remove onion
- Add butter to sauce to finish
- Bring a pot of water to a boil for the pasta
- Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parm
- Salt pasta water
- Boil rigatoni about 7-8 minutes, under-cooking it a minute or so from al dente
- Reserve about 1 cup of starchy cooking liquid
- Drain pasta and return to hot pot, stir in ricotta mixture, peas and adding starchy cooking water to combine as needed
- Transfer to a baking dish
- Pour red sauce evenly over top of pasta in baking dish, top with remaining mozzarella and Parm cheese
- Bake until bubbly and the cheese is browned, 15-18 minutes--be careful not to dry the pasta out
RIGATONI WITH RICOTTA CHEESE
This is very good. If you can't find the Barilla Al Forne Sauce, any spaghetti sauce tastes just great. I always use extra cheese in my recipes. I'm a cheese-a-holic. You know--admitting it is the first step LOL. Enjoy the recipe!
Provided by kzbhansen
Categories Cheese
Time 2h10m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
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 WITH RICOTTA
A co-worker shared this recipe with me recently and it sounds fantastic--all those cheeses! Oh my! Can't wait to make this! Photo: www.luuux.com
Provided by Ellen Bales
Categories Pasta
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Cook the rigatoni according to package directions; drain.
- 2. In a small bowl, beat eggs. Stir in ricotta, Parmesan and parsley.
- 3. Spray a 13x9x2-inch baking dish with cooking spray. Layer in pan, 2 cups marinara sauce to cover bottom of pan; half of cooked rigatoni over sauce; top with half of ricotta mixture, dropped by spoonfuls; 1 cup mozzarella; 2 cups marinara sauce; remaining rigatoni and ricotta mixture; top with 1 cup mozzarella; remaining marinara sauce; and remaining 1 cup of mozzarella.
- 4. Bake, covered with foil, in a preheated 375-degree oven for 60-70 minutes. Uncover and continue cooking about 5 minutes or until cheese is melted. Let stand 15 minutes before serving.
BAKED PASTA WITH SAUSAGE AND RICOTTA
Hearty and delicious, this baked pasta is easy to put together and is ready in less than an hour.
Provided by Jennifer
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 F.
- Bring a large pot of salted water to a boil. When boiling, add rigatoni and cook until al dente. Drain and set aside.
- On the stove-top, heat a skillet over medium heat. Add loose sausage and cook, stirring regularly, until cooked through and browned in spots. Remove to a plate and set aside.
- To the same skillet, over medium heat, add the onion and cook, stirring until softened. Add garlic and cook and additional 30-45 seconds. Add the hand-crushed tomatoes, chopped basil leaves and a healthy sprinkling of salt and pepper. Bring to a simmer. Add sausage back to the skillet and cook a few minutes, to blend the flavours and warm the sausage again. Turn off heat and let stand until pasta is ready.
- When pasta is cooked, add to the skillet with the tomato sauce and sausage. Stir to combine. Spoon dollops of the ricotta mixture randomly on top. Sprinkle with the shredded mozzarella cheese.
- Bake in preheated oven for 25-30 minutes, or until golden and bubbly.
Nutrition Facts : Calories 445 kcal, Carbohydrate 8 g, Protein 22 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 954 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
10 BEST WAYS TO USE RIGATONI
Looking for an easy dinner? Try one of these amazing rigatoni recipes! From spicy sausage to Greek pasta to tomato cream, the whole family will happily devour these meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rigatoni recipe in 30 minutes or less!
Nutrition Facts :
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