Best Rigatoni Veggie With Italian Sausage Recipes

ITALIAN SAUSAGE RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

EASY ITALIAN SAUSAGE AND RIGATONI

Steps:

• 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 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

RIGATONI VEGGIE WITH ITALIAN SAUSAGE

Steps:

• 1. cook sausage , till well done. You can add half of onions, set aside
• 2. cook rigatoni pasta according to directions, set aside..keep it moist
• 3. chop all your vegetables. Heat up skillet add 2-3 tbls .of olive oil, now add veggies and cook 1-2 min. use more olive oil to keep moist. dont overcook..Lower heat, now push veggies aside in skillet, add heavy cream,cheeses and more olive oil. Stir till well blended. Add more cheese to your liking or more olive oil...I love this stuff!. Cook till smooth and creamy. Add italian seasoning and pepper.
• 4. place a serving of pasta on plate ,on top add veggie mixture and toss cooked sausage on top. You can also mix veggie cheese mixture with sausage and toss over pasta. Its your meal, fix it to your hearts desire. Sprinkle cheese on top and olive oil.
• 5. This recipe was a last minute thing i put together. So, you can change it up by substituting meat or low fat ingredients. What was important to me was using tasty vegetables!!..Enjoy!!

ITALIAN SAUSAGE RIGATONI

Steps:

• Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

BAKED RIGATONI WITH SAUSAGE

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 SAUSAGE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add sausage; cook 4 to 5 min. on each side or until heated through and evenly browned on both sides. Transfer to cutting board; reserve for later use.
• Add vegetables to skillet; cook 4 to 5 min. or until crisp-tender, stirring frequently. Stir in pasta sauce; bring to boil. Cover; simmer on medium-low heat 5 min. or until heated through, stirring occasionally.
• Cut sausage diagonally into 1/4-inch-thick slices. Add to pasta sauce mixture; mix well. Sprinkle with cheese.
• Drain pasta. Serve topped with pasta sauce mixture.

RIGATONI WITH ITALIAN SAUSAGE

Steps:

• First put your pot of water to boil while you make your sauce so your noodles and sauce will be done about the same time.
• In a large saute pan, add the sausage and break it up using a wooden spoon spatula, and cook for 2 to 3 minutes or until the sausage is browned do not drain add the garlic and onions cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add your seasonings.
• Add the tomatoes, raise the heat to high, and bring the sauce to a boil. Reduce the heat slightly and simmer it briskly for 5 to 8 minutes or until it starts to thicken. Stir in 1/4 cup of the grated cheese and cook the sauce for about 3 minutes or until it thickens. Season it to taste with salt and pepper.
• Drain the pasta well. Bring the sauce to a boil. Add the pasta and mix well. Stir in 1/4 cup of grated cheese, if desired. Serve the pasta with the remaining 1/4 cup of grated cheese passed on the side.

RIGATONI WITH VEGETABLES

Steps:

• Lightly coat two 15x10 inch baking pans with cooking spray.
• Divide eggplant, zucchini, mushrooms, and onion evenly between prepared pans.
• Drizzle oil over vegetables.
• Sprinkle with salt and pepper.
• Toss vegetables to coat; spread into an even layer.
• Roast, uncovered, on 2 separate oven racks at 450° for 30 minutes or until vegetables are tender, stirring once during roasting (move baking pan on top oven rack to bottom rack and pan on bottom rack to top rack halfway through roasting).
• Meanwhile, cook rigatoni by following the package directions; drain and return to saucepan.
• Lower oven temperature to 400°.
• Add vegetables, marinara sauce, and parmesan cheese to the pasta; toss to combine.
• Transfer to an ungreased 2 quart casserole dish.
• Sprinkle with mozzarella.
• Bake, uncovered, for 20-25 minutes or until bubbly and cheese browns.