Sevenlayerrigatoni Recipes

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10 BEST WAYS TO USE RIGATONI



10 Best Ways To Use Rigatoni image

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

Spicy Sausage Rigatoni
Baked Rigatoni Pasta
Rigatoni Skillet with Mushrooms and Spinach
Greek Pasta Bake
Artichoke and Pea Rigatoni Pasta
Tomato Cream Rigatoni
Creamy Lemon Pasta
Pasta alla Norma
Rigatoni Arrabbiata
Greek Pasta Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a rigatoni recipe in 30 minutes or less!

Nutrition Facts :

LAYERED RIGATONI BAKE



Layered Rigatoni Bake image

Enjoy your dinner with this delicious pasta and cheese layered casserole made using spinach and Muir Glen™ organic tomatoes - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 15

1 package (16 oz) uncooked rigatoni pasta
1 medium onion, chopped (1/2 cup)
1 tablespoon butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups fat-free (skim) milk
1 container (15 oz) low-fat ricotta cheese, drained on paper towels
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
2 packages (1 oz each) fresh basil leaves
1/2 cup Progresso™ panko crispy bread crumbs
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package except omit salt; keep warm.
  • Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onions to saucepan; cook and stir 1 minute. Add butter and flour; cook 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk with wire whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ricotta cheese and spinach.
  • In separate 3-quart heavy saucepan, heat oil over medium heat; add tomatoes to oil, crushing tomatoes with spoon. Stir in basil, salt and pepper; cook uncovered about 10 minutes, stirring occasionally, until mixture begins to simmer and basil wilts. Remove from heat; discard basil.
  • Over bottom of baking dish, spread half of the tomato sauce (1 1/4 cups). Arrange half of the pasta, 7 rows lengthwise by 9 or 10 rows widthwise, over tomato sauce. Spread half of the ricotta mixture (2 cups) over pasta. Repeat layers, ending with ricotta mixture. Sprinkle with bread crumbs and Parmesan cheese.
  • Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g

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