Cheesy Asparagus Rigatoni Bake Recipes

Steps:

• Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
• Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
• Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
• If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
• Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.

Steps:

• Preheat oven to 375°; put a large pot of water on to boil.
• Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes.
• Add pasta to boiling water.
• After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes.
• Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven.
• Bake until bread crumbs are brown and crisp, 10-15 minutes.
• Serve hot with a cruet of balsamic vinegar.

Steps:

• Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

Steps:

• Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
• To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
• When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Spread out asparagus on the prepared baking sheet and sprinkle with olive oil, fresh garlic, and cracked peppercorns. Toss to coat evenly.
• Bake in the preheated oven for 12 to 15 minutes. Remove from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread Gouda cheese down the center of the asparagus spears and broil until cheese is melted, 3 to 5 minutes. Remove from oven and sprinkle with pink Himalayan salt.

Steps:

• Set oven to 350°F.
• Grease a 13 x9-inch casserole dish.
• Cook the rigatoni until firm-tender (do not overcook as it will cook more when baked) toss with 2 tbsp oil to prevent drying out; set aside.
• Cook beef with onions, garlic, seasoned salt and pepper until beef is done and no longer pink; drain off fat.
• Stir in pasta sauce; simmer 20 minutes.
• In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and eggs.
• On the bottom of the casserole dish spread 1-1/2 cups meat sauce.
• Top with half each, the cooked rigatoni, ricotta cheese mixture and meat sauce.
• Repeat layer ending with meat sauce.
• Top with remaining cheese.
• Bake uncovered until hot and bubbly, about 30-35 minutes.
• Let stand for 15 minutes before serving.
• Note: canned sliced mushrooms may be added to meat sauce if desired.