WebTo make stuffed rigatoni, boil water in a pot and cook rigatoni. Drain it and keep it on a greased baking sheet. Mix ricotta, spinach, egg, parmesan, garlic, salt, pepper, and …
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To make the sauce, crush tomatoes in a bowl until chunky but well mashed. Heat in saucepan with 4 cloves garlic, oregano, and a little salt and pepper. Add fresh basil. Pour your sauce, diluted with 1 cup of water, over the top of the stuffed rigatoni.
In a large pot of boiling salted water, cook rigatoni according to package instructions until al dente. Step 2 Drain, then scatter on prepared baking sheet. Step 3 In a large bowl, mix together ricotta, spinach, egg, Parmesan, garlic, and lemon zest. Season with salt and a big pinch of red pepper flakes.
Directions. Pour your sauce, diluted with 1 cup of water, over the top of the stuffed rigatoni. The reason you add water to your sauce is because the rigatoni pasta will continue to cook in the oven (remember, you just cooked it al dente at first) and suck up some of the liquid. Bake at 350 for 30 minutes.
With a tube-like shape and ridges that are perfect for sauces to adhere to, rigatoni is a perfect companion for your favorite chunky or generally thicker than usual sauce. Need a recipe? We've got plenty! Easy setup with less cleanup! Recipes you'll love!