CHEESY RIGATONI PEPPER BAKE
Provided by Ree Drummond : Food Network
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
- Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
- Preheat the oven to 350 degrees F.
- Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
- Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
- Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.
PEPPERONI RIGATONI
Make and share this Pepperoni Rigatoni recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375*.
- Grease a 13x9 inch pan.
- Layer half the ingredients in order listed.
- Repeat layers.
- Bake, uncovered for 25-30 minutes, until light brown.
PEPPERONI RIGATONI
Make and share this Pepperoni Rigatoni recipe from Food.com.
Provided by Cookin In Texas
Categories < 4 Hours
Time 1h15m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours).
- While the sauce is simmering cook your pasta according to the directions on package.
- Heat oven to 350.
- mix sauce with pasta.
- Grease a 13x9 inch pan.
- Layer half the pasta ingredients in pan add a layer of each of the cheeses.
- Repeat then top with rest of cheeses.
- Bake, uncovered for 25-30 minutes, until light brown.
Nutrition Facts : Calories 517.5, Fat 22.1, SaturatedFat 11.5, Cholesterol 87.4, Sodium 1595.1, Carbohydrate 56.2, Fiber 3, Sugar 20.8, Protein 24.4
PEPPERONI RIGATONI BAKE
Kind of creamy, cheesey and saucy. Has a sort of "pizza-ish" flavor. You could use pretty much any tube pasta or even corkscrew pasta works well.
Provided by Parsley
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Lightly grease a casserole pan and set aside.
- Cook rigatoni pasta according to package directions to al dente.
- While pasta is boiling, heat olive oil in a saucepan over medium heat. Add the chopped onion, green peppers, garlic, mushrooms, basil and oregano; saute for about 7 minutes or until veggies are tender.
- Add the crushed tomatoes and sugar to the saucepan; stir well and allow to simmer for about 15 minutes.
- When pasta is done, drain.
- Using the hot empty pot that the pasta just cooked in, mix together the ricotta, parmesan, sour cream, egg, parsley and salt; mix until smooth.
- Return the hot drained rigatoni to the ricotta/sour cream mixture. Gently fold/stir together.
- Place half of the creamy rigatoni mixture on the bottom of the prepared casserole dish.
- Evenly pour half of the tomato sauce mixture over top.
- Evenly place all of the pepperoni slices over top.
- Sprinkle with 1 cup only of the mozzarella cheese.
- Layer remaining rigatoni mixture on top, then remaining tomato sauce mixture, then the last 1 cup of mozzarella.
- Cover and bake at 350 for 30 minutes.
- Uncover and bake for another 15 minutes.
- Best to let stand 5-10 minutes before serving.
RIGATONI CON PEPPERONI
I've had this recipe for many years and enjoy it each time I make it. I received it from a co-worker.
Provided by Irish Rose
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Heat frying pan and saute garlic and onion in oil until onion is clear. Add tomatoes and pepperoni. Saute until tomatoes cook down (approx. 3 minutes) Add cream, salt and pepper.
- Toss with cooked rigatoni and top with cheese.
Nutrition Facts : Calories 1220.7, Fat 75, SaturatedFat 28.1, Cholesterol 268.7, Sodium 2045.5, Carbohydrate 95.5, Fiber 7.4, Sugar 7.8, Protein 41
RIGATONI WITH PEPPERONI AND MOZZARELLA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
- Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.
Nutrition Facts : Calories 630 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 50 milligrams, Sodium 860 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 28 grams
PIZZA RIGATONI
Marilyn Cowan from North Manchester, Indiana turns her slow cooker into a pizzeria with this zesty layered casserole. It is loaded with cheese, Italian sausage, pepperoni and pasta.
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook sausage until no longer pink; drain. Cook pasta according to package directions; drain. , In a 5-qt. slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni and olives. Repeat layers. Cover and cook on low for 4 hours.
Nutrition Facts : Calories 525 calories, Fat 30g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 1573mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
RIGATONI, SAUSAGE, PEPPERONI CASSEROLE FOR A CROWD
This was one of the dishes we served at our daughter's wedding reception. Everyone loved it. It makes a lot. I am going to guess at least three or more 9X13" pans or a large roaster full. My Aunt wrote this on a piece of notebook paper for me and she just said a large can of mushrooms, so I am guessing at the amount of mushrooms.
Provided by Nanny Annie
Categories < 60 Mins
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Fry onions, pepper, sausage, pepperoni, and mushrooms together until onions look clear. Drain grease off.
- Cook noodles according to package directions.
- Add Spaghetti sauce, the cooked meat, noodles and 1/2 the cheese.
- Pour in pan. Sprinkle the remaining cheese on top.
- Bake until heated through and the cheese is melted.
- 350 degree oven.
Nutrition Facts : Calories 533.5, Fat 26.7, SaturatedFat 10.6, Cholesterol 97.4, Sodium 1490.4, Carbohydrate 48.7, Fiber 2.6, Sugar 16.6, Protein 24.3
RIGATONI WITH PIZZA ACCENTS
Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. This is a heavy recipe. A simple salad is all you need to make a complete meal.
Provided by Barb Tucker
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 12
Steps:
- Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
- In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
- Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
- Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.
Nutrition Facts : Calories 780 calories, Carbohydrate 66.2 g, Cholesterol 87.3 mg, Fat 41.2 g, Fiber 6.7 g, Protein 37.3 g, SaturatedFat 13.9 g, Sodium 2201.4 mg, Sugar 12.7 g
RIGATONI CON PEPPERONI
Make and share this Rigatoni Con Pepperoni recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat frying pan and sauté the garlic and onion in olive oil, until just clear.
- Add the tomatoes and pepperoni.
- Sauté until the tomatoes cook down a bit, 3 minutes.
- Add the cream, salt and pepper. Toss with the pasta and serve topped with the cheese.
Nutrition Facts : Calories 631.6, Fat 37.5, SaturatedFat 14.1, Cholesterol 134.3, Sodium 1025.2, Carbohydrate 52.4, Fiber 4, Sugar 4, Protein 21.4
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