Best Rigatoni Al Forno With Gorgonzola Sauce Recipe 45 Recipes

RIGATONI AL FORNO WITH GORGONZOLA SAUCE RECIPE - (4/5)

Steps:

• 1. Preheat oven to 350 deg F / 180 deg C. 2. Bring a large pot of salted water to a boil and cook rigatoni according to package instructions, about 12 minutes. 3. In the meantime, prepare the Creamy Gorgonzola Sauce. In a medium sauce pan, mix together the ingredients for the sauce (except for parsley) and cook over medium-low heat until melted and well blended. Occasionally stir the sauce until it thickens up. Remove from heat and add parsley. Set aside. 4. As the sauce is cooking, heat a small non-stick frying pan, about 1 minute, and then add the speck, pancetta or bacon. Cook until the meat doesn't appear to be raw, anymore (not browned), about 1 minute. Remove from heat and set aside. I added a bit of salt so the speck wouldn't taste bland when mixed with pasta. 5. Drain pasta when done and transfer back into the pot. Add speck, frozen peas, and Creamy Gorgonzola Sauce. Mix well and then transfer to a 1.5-2 L baking casserole and sprinkle with bread crumbs on top (optional). 6. Bake in preheated oven for 20 minutes. Cool 5 minutes before serving. Serve with a tossed green salad and garlic bread, if desired.

RIGATONI AL FORNO (BAKED RIGATONI)

Steps:

• Start by dicing an Onion (1/2) into small pieces.
• Place a large pot on the stove at medium heat and add Extra-Virgin Olive Oil (4 tablespoon). Once this has started to warm up, add the finely diced onion and simmer for 6-7 minutes or until they have started to turn a golden brown.
• Now, add the Tomato Passata (2 bottle) and stir it really well so the onion combines with the sauce. Once it starts to simmer, add a pinch of Rock Salt (as needed).
• Place the lid on top of the pot and leave the sauce on low heat to cook for around 30 minutes, stirring it every so often.
• While the sauce is cooking, get a medium size fry pan and put it on the stove at medium heat before drizzling a generous amount of Extra-Virgin Olive Oil (as needed).
• Add the Ground Pork (250 gram) and Ground Veal (250 gram) mince into the pan and let it start to brown while you break it down and spread it out into smaller pieces using a wooden spoon
• Cover the mince and let this cook for between 6-8 minutes, checking it and stirring it through again after 5 minutes.
• Once the sauce for your pasta al forno is ready, remove the lid and add some Fresh Basil Leaf (to taste) to it and stir gently, but really well.
• At this point, your mince and sauce for the pasta al forno are ready! Add two ladles of sauce into the mince and mix through.
• Now, add a large amount of Water (5 liter) to your big pot and bring it to a boil. This will be for the pasta in this delicious baked rigatoni dish.
• At the same time, fill a small pot with water, bringing it to boil also - then add Egg (3), and let them cook for 12-14 minutes depending on how hard you want them.
• After 14 minutes, drop the eggs into a bowl of water with Ice (as needed) so they stop cooking and don't go dark in the middle.
• Once the eggs are ready, add a handful of Rock Salt (as needed) to your pot of boiling water, start cooking the Rigatoni (500 gram), and check the packet instructions for the cooking time.
• While the pasta is cooking, take the eggs out of the ice water bowl, peel them and leave them to the side.
• Strain your pasta 3 minutes before the instruction time - otherwise, your pasta will overcook
• Once you have strained the pasta for your baked rigatoni, put it into the pot filled with sauce - not a mixing bowl! Mix the pasta and the sauce using a wooden spoon so each piece of pasta is completely covered.
• Next, peel the skin off your Salami (1) and cut it into slices (not too thin) before chopping it into pieces and put them to the side.
• Cut all of the Fresh Mozzarella Cheese Ball (1), Buffalo Mozzarella Ball (1), and Provolone Cheese (50 gram) into small cubes, making sure to remove the skin from your provolone!
• Now, it's time to assemble the pasta al forno! The first step to putting together the baked rigatoni is to get your tray, and using a large spoon, smother the base with sauce. Don't pour it in, but make sure each part is nice and wet.
• Next, add the pasta, smoothing it out to cover each edge, before adding a few spoonfuls of mince, pieces of both types of mozzarella, a sprinkle of Pecorino Romano Cheese (100 gram), a handful of salami, and eggs.
• Repeat this until you run out of ingredients - or get to the top! On top of the final layer of pasta al forno, add a generous amount of provolone cheese, pecorino, salami, and eggs.
• The baked rigatoni is now ready to be put in the oven at 350 degrees F (180 degrees C) for approximately 30 minutes.
• After 20 minutes, check if your pasta has started to brown around the edges and if it hasn't, leave it in the oven for another 10-15 minutes.
• Remove it from the oven, let it sit for around 5-7 minutes before you serve. Once the pasta has cooled slightly, the cheese will have started to dry through the middle, cut the first piece using a spatula and leave it to the side, then portion the rest of your servings and they should hold together nicely

RIGATONI WITH GORGONZOLA CHEESE

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/2 tablespoon butter in small nonstick skillet over medium heat. Add breadcrumbs and stir until golden, about 4 minutes. Remove skillet from heat.
• Bring milk and cream to simmer in medium saucepan. Remove from heat. Melt remaining 2 tablespoons butter in another medium saucepan over low heat. Add flour; stir 2 minutes. Whisk in milk mixture. Whisk until slightly thickened, about 4 minutes. Add Gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add Gorgonzola sauce to pasta and toss to coat. Season pasta to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with grated Parmesan cheese and breadcrumbs. Bake pasta until sauce bubbles, about 25 minutes. Let stand 5 minutes and serve.

RIGATONI AL FORNO

Steps:

• Add the olive oil and onion to the pan and sautee over medium-low heat until the onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add beef and pork to pan and cook until browned, breaking up as it cooks.
• Once the meat is browned, drain any excess fat and liquid.
• Pour the tomatoes into the pan and stir, then add 1/2 cup of water, stock or red wine (or more, as desired). Set heat to medium, cover the pan, and simmer for 30 minutes.
• Add fresh basil leaves, salt and chili pepper, then simmer on medium-low heat for another 15 to 30 minutes until the sauce is cooked.
• Preheat the oven to 400ºF.
• Bring a large pot of salted water to a rolling boil.
• Add the rigatoni to the boiling water and reduce heat to medium-high. Cook until slightly more firm than al dente (as it will continue cooking in the oven).
• Drain the pasta, reserving 1/3 cup of the water. Add the pasta back to the pot along with the reserved water and 1 cup of the sauce. Gently toss the pasta.
• Take an ovenproof 9×13 inch pan and line the bottom with a thin layer of the tomato sauce.
• Add 1/2 of the pasta to the pan and smooth it into an even layer. Top with half of the meat sauce, 1/2 of the grated mozzarella, and 1/2 of the grated Parmigiano.
• Add the other half of the pasta, and smooth it into an even layer. Top it with the remaining meat sauce, mozzarella and Parmigiano.
• Bake for 30 to 45 minutes until the cheese is golden and bubbly. Remove from the oven and allow to cool for 15 minutes.
• Divide into 8 pieces and serve with extra grated Parmigiano on the side.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

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.

RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE

Steps:

• Make the béchamel: Put the olive oil and flour in a small saucepan over medium-high heat and whisk together. Let mixture sizzle without browning for 1 minute. Whisk in milk 1 cup at a time, letting it come up to a simmer and begin to thicken before adding the next cup. Repeat until all the milk has been added.
• When the sauce has thickened to the consistency of a milkshake, turn heat to low. Add 1 teaspoon salt and a pinch of pepper. Add the nutmeg and bay leaf, and cook for 10 minutes, whisking occasionally. Check seasoning and adjust. Turn off heat and keep sauce warm. (If sauce thickens upon sitting, thin with a little more milk.)
• Make the tomato sauce: In a small saucepan, put tomatoes, onion, garlic, olive oil, bay leaf or basil, and 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for 10 minutes. Transfer mixture to a blender (remove bay leaf before blending but leave in basil, if using). Purée to a velvety consistency and return to the saucepan. Taste and adjust seasoning. Keep sauce warm, or let cool and reheat before serving.
• Make the pasta: Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until nearly done, about 2 minutes less than package directions, leaving the pasta still quite firm. Lift pasta from the water with a spider or large strainer, and spread it out on a baking sheet to cool.
• Add cauliflower to pot and cook until barely softened, 1 minute. Lift from the water with a spider or large strainer and spread out to cool on a baking sheet.
• Add the broccoli rabe and cook until just wilted, 1 minute, then drain in a colander. Rinse with cool water, then squeeze into a ball.
• Put cauliflower and broccoli rabe into the empty pasta pot. Add garlic, rosemary and red-pepper flakes, and stir together. Season with salt and pepper, and drizzle with 2 tablespoons oil.
• Add the béchamel and the rigatoni. Mix well with the cauliflower and broccoli rabe. Add the provolone and Pecorino Romano, and mix well again.
• Heat oven to 400 degrees. Pile the pasta mixture into an oiled 9-by-13-inch baking dish. Bake until nicely browned and crisp on top, about 40 minutes. Leave to rest for 10 minutes before serving. (Alternatively, refrigerate the assembled dish for up to 6 hours and bake later. Bring to room temperature before baking.)
• To serve, put a large spoonful of pasta into individual bowls or plates, making sure each portion has some of the crisp top. Spoon some tomato sauce around each portion and sprinkle with more grated cheese.