BAKE & SAVE BEEF AND CHEESE RIGATONI PASTA RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, salted butter, garlic powder, flour, onion powder, milk, rigatoni, eggs, marinara sauce, shredded mozzarella cheese, parmesan cheese
Provided by Hannah Williams
Categories Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190˚C.)
- In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
- In the same pan, melt the butter, and mix with the flour until it forms a paste.
- Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
- In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
- Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
- Bake both for 30-35 minutes, or until cheese is melted and golden brown.
- Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
- Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 102 grams, Fat 42 grams, Fiber 5 grams, Protein 68 grams, Sugar 11 grams
BAKED RIGATONI FOR A CROWD
This baked rigatoni is a delicious dish for a crowd. It can easily be halved or divided into two pans--one to eat and one to freeze unbaked.
Provided by JennyD
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
- Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
- While the sauce is cooking, preheat the oven to 350 degrees F (175 degrees C).
- 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, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
- Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from the heat.
- Add 2/3 of the sauce to the pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.
Nutrition Facts : Calories 579.9 calories, Carbohydrate 53.6 g, Cholesterol 62.7 mg, Fat 26.1 g, Fiber 3.3 g, Protein 31.7 g, SaturatedFat 11 g, Sodium 1325.7 mg, Sugar 3.4 g
BAKED RIGATONI WITH BEEF
Make and share this Baked Rigatoni With Beef recipe from Food.com.
Provided by dicentra
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare Tomato Sauce.
- Preheat oven to 350°.
- Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.
- Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray.
- Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.
Nutrition Facts : Calories 368, Fat 20.1, SaturatedFat 9.4, Cholesterol 86.2, Sodium 995.3, Carbohydrate 21.4, Fiber 2.5, Sugar 6.1, Protein 25.6
BAKED RIGATONI WITH MEAT SAUCE
This is a quick and easy recipe that is perfect for a crowd, as it doubles and triples easily. It is comfort food at its best. Even picky eaters will come back for seconds!!! From the book Pasta by Food & Wine. COOKING TIME INCLUDES 70 MINUTES OF SIMMER & BAKE TIME!
Provided by Jostlori
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium frying pan, heat the oil and butter over low heat. Add the onion, carrot, celery, garlic, parsley and basil and cook until very soft, about 20 minutes.
- Raise the heat to moderate, add the ground beef, fennel seed, salt and pepper and cook, stirring, until the meat is no longer pink, about 5 minutes.
- Add the wine and cook until almost evaporated, about 5 minutes.
- Add the tomatoes with their juice and simmer, covered, for 30 minutes.
- Stir in the parmesan.
- Heat the oven to 350F.
- In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain.
- Lightly oil a 3 quart oval baking dish. Toss the pasta with the meat sauce and put half of it in the baking dish. Top with half the mozzarella. Repeat with remaining pasta and mozzarella.
- Bake until the pasta is piping hot, about 20 minutes.
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5/5 (21)Total Time 50 minsCategory DinnerCalories 461 per serving
- In a large saucepan, crumble and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices.
- Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
- Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook in the oven).
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4.5/5 (127)Total Time 1 hr 5 minsCategory EntreeCalories 390 per serving
- 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.
- Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
- Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
- Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.
BAKED RIGATONI WITH MEAT SAUCE | VALERIE'S KITCHEN
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5/5 (32)Calories 529 per servingCategory Main Course, Pasta
- Add olive oil to a Dutch oven and place over MEDIUM heat. Add onion and garlic and cook until tender. Add ground beef. Cook until no longer pink and drain off grease. Add remaining sauce ingredients and simmer while preparing bechamel.
- In a small saucepan melt butter over MEDIUM-LOW heat. Sprinkle in flour and whisk until smooth. Gradually whisk in milk and nutmeg. Turn heat up to MEDIUM and and whisk and cook until smooth, thick and creamy. Remove from heat.
- Combine meat sauce and pasta and mix thoroughly. Spray a large casserole dish or lasagna pan with cooking spray and layer 1/2 of the pasta mixture, half the bechamel and half the cheeses. Repeat layers. Cover with foil and bake for 35 minutes. Remove foil and bake for another 5 minutes.
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