Best Kickin Baked Rigatoni Recipes

BAKED RIGATONI

Baked Rigatoni image

You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. -Esther Perea, Van Nuys, California

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 21

Ingredients

1 medium onion, chopped
1 small green pepper, diced
2 tablespoons canola oil
1 can (28 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
3/4 cup water
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup minced fresh parsley
3 garlic cloves, minced
1 bay leaf
2 teaspoons sugar
1-1/2 teaspoons salt
1 teaspoon oregano
1/4 teaspoon pepper
1 package (16 ounces) rigatoni
2 tablespoons butter
2 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
Additional Parmesan cheese

Steps:

In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.

Nutrition Facts : Calories 356 calories, Fat 12g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 835mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.

KICKIN' BAKED RIGATONI

Kickin' Baked Rigatoni image

Rigatoni pasta mixed with Italian sausage, onions, mushrooms and spicy Ro*Tel tomatoes and chilies

Provided by ReadySetEat

Categories Pasta, Main Dish, Pasta

Time 50m

Yield 12

Number Of Ingredients 8

Ingredients

PAM® Original No-Stick Cooking Spray
1 pkg (16 oz each) dry rigatoni pasta, uncooked
1 pound Italian pork sausage links, casings removed
1 medium onion, chopped
1 pkg (8 oz each) sliced fresh mushrooms
1 can (28 oz each) Hunt's® Crushed Tomatoes
2 cans (10 oz each) Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
2 cups shredded part-skim mozzarella cheese, divided (2 cups = 8 oz)

Steps:

Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Cook pasta according to package directions.
Meanwhile, cook sausage, onion and mushrooms in large nonstick skillet over medium-high heat until sausage is crumbled and no longer pink, stirring frequently; drain. Add both crushed and undrained tomatoes to sausage mixture; mix well and bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally.
Drain pasta; return to pan. Add sausage mixture and 1 cup cheese; mix lightly. Spoon into dish; top with remaining 1 cup cheese. Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down. Bake 20 minutes or until hot.

Nutrition Facts : @id https, Calories 306 calories