Instructions. Preheat oven to 350 degrees. Spray a 12 by 8-inch or 13 by 9-inch baking dish with non-stick cooking spray. Cook pasta in lightly salted water about 1 minute …
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Preparation. Preheat oven to 375°F (190˚C.) In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. …
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Gently stir pasta into sauce. Grease a 9 x 13 inch baking dish with cooking spray. Add half the pasta and sauce mixture to the baking dish. …
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24 ounce jar marinara sauce 8 ounce can tomato sauce salt and pepper to taste For assembly 16 ounces rigatoni pasta cooked according to …
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1 pound mozzarella cheese, shredded 1 ½ cups freshly shredded Parmesan cheese, divided aluminum foil Directions Heat oil in a large saucepan over medium heat. Add …
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In a large saucepan over medium heat, cook the ground beef and onion together until the meat is browned and the onions have softened. Drain well. Add the Seasonings and Pasta Sauce. Place the saucepan back over …
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Cook, stirring to break up the beef, until cooked through. Drain off the grease. Return the pot to the heat and add remaining sauce ingredients. Allow to simmer over low heat while preparing the béchamel sauce. In a small …
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Making Baked Rigatoni Pasta You cook the meat and onions and sauce all in the same pan. Saves for easy cleanup. Prep: Preheat oven to 350 degrees. Spray 9×13 inch baking dish and set aside. In a large pot bring water …
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6. Tomato Cream Rigatoni. If you love tomato cream sauce as much as I do, then you already know this one will be a hit at your dinner table. It takes only 25 minutes to prepare …
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1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot. 2 …
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1 (16 ounce) box rigatoni (or mezzi rigatoni) 1 tablespoon olive oil 1 lb. Italian sausage, casings removed (or substitute with ground beef) 1 cup diced onion 2 cloves garlic, …
Preheat the oven, and boil the pasta for two minutes less than the package indicates. Drain it and set aside. Meanwhile, in a skillet, sauté the sausage meat along with the …
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1 pound dried rigatoni noodles ½ cup heavy cream 3 cups shredded mozzarella 1 cup shaved parmesan 1 tablespoon chopped parsley for garnish Instructions Preheat the oven …
Preheat oven to 400 degrees. Toss cherry tomatoes with ⅛ cup of olive oil and place in an even layer on a baking sheet. Roast at 400 degrees for 15 minutes, or until tomatoes start to wilt and burst. Cook Rigatoni according …
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Preparation. Add 3 tbs Marinara sauce, a handful of Mozzarella cheese and chopped fresh basil in a mug. Top with another 3 tbs Marinara sauce and the pre-cooked …
¼ tsp black pepper Instructions: Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Cook pasta according to package directions. Drain. In a large …
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Preheat oven to 350 F. In a large family-sized skillet or stock pot over medium heat, cook sausage and beef with onions and garlic. When browned, drain off most of the grease. Add canned …
Boil rigatoni pasta: Cook pasta in lightly salted water about 1 minute shy of al dente according to directions listed on package. Reserve 1/4 cup pasta water, drain pasta. Brown beef with garlic: Meanwhile heat olive oil in a 12-inch skillet. Add beef and cook and crumble until browned. Drain excess fat, then add garlic and saute 30 seconds longer.
How to freeze this Rigatoni Pasta Bake: Like pretty much all ground beef casserole recipes, this Rigatoni Pasta Bake freezes wonderfully. Simply cover in plastic wrap and then tin foil (to prevent freezer burn), label with the name and date, and pop it in the freezer.
This Rigatoni Pasta Bake is great for a family dinner or to enjoy with friends on any occasion. This Rigatoni Pasta Bake is so delicious and may just become a new addition to your favorites. This recipe is jam-packed with flavor and incredible texture, that your loved ones will fall in love with.
Veggie Lover’s Baked Rigatoni. This veggie lover’s baked rigatoni is packed full of cherry tomatoes, onions, garlic, mushrooms, bell peppers, zucchini, and spinach. A hearty and delicious vegetarian dinner!