RIGATONI WITH MEAT SAUCE
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Pasta Meat Tomato Soy Free Peanut Free Tree Nut Free Garlic Beef Ground Beef Red Wine Wine One-Pot Meal
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
- Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
- Serve the rigatoni topped with the Romano and basil.
CHEESY SPAGHETTI PIE WITH MEAT SAUCE
Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
- Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
- While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
- To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.
RIGATONI PIE RECIPE BY TASTY
Here's what you need: olive oil, ground beef, garlic, salt, pepper, crushed tomato, rigatoni, parmesan cheese, mozarella, springform pan
Provided by Paroma Soni
Categories Dinner
Yield 10 servings
Number Of Ingredients 10
Steps:
- Boil the rigatoni in salted boiling water until just underdone or al dente.
- Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
- Preheat oven to 400°F/200°C.
- In a pan, heat the olive oil and add the ground beef.
- Break up and stir the beef until brown.
- Add in the garlic, salt, and pepper. Stir until combined.
- Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
- Sprinkle the prepared pasta with the parmesan cheese and mix.
- In a springform pan, place the rigatoni noodles standing up to fill the pan.
- Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
- Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
- Slice and serve!
Nutrition Facts : Calories 394 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams
RICOTTA PIE (OLD ITALIAN RECIPE)
This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.
Provided by Misty
Categories World Cuisine Recipes European Italian
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
- Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
- Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
- Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
- Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g
More about "ricotta stuffed rigatoni pie with meat sauce recipes"
EASY CHEESY RIGATONI PIE - JUST A TASTE
From justataste.com
4.8/5 (16)Total Time 1 hr 10 minsCategory Main CourseCalories 325 per serving
- Bring a large pot of salted water to a boil. Cook the pasta until it is barely al dente, about 8 minutes. Drain the pasta, transfer to a baking sheet and toss it with 1 tablespoon of olive oil.
- Grease a 9-inch springform pan with the remaining 1 tablespoon olive oil. Using your hands, stand each tube of rigatoni up in the pan in a single layer covering the entire base of the pan.
- Pour the marinara sauce on top of the rigatoni then transfer the pan onto a foil-lined baking sheet.
RIGATONI PIE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 2 mins
RICOTTA STUFFED RIGATONI PIE - EVERYDAY PIE
From everydaypie.com
5/5 (3)Category Savory PieServings 6Total Time 1 hr 35 mins
STUFFED RIGATONI RECIPE – RIGATONI IMBOTTITI - GREAT …
From greatitalianchefs.com
RICOTTA-STUFFED RIGATONI PIE WITH MEAT SAUCE
From recipesandhealth.wordpress.com
BAKED RIGATONI WITH RICOTTA, HERBS AND MEAT SAUCE …
From vintagekitty.com
RIGATONI PASTA PIE RECIPE - TABLESPOON.COM
From tablespoon.com
BAKED RIGATONI WITH RICOTTA - 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
SPINACH RICOTTA PASTA BAKE | RECIPETIN EATS
From recipetineats.com
CLASSIC "STUFFED RIGATONI" RECIPE - COMFORTABLE FOOD
From comfortablefood.com
STUFFED RIGATONI PIE (PACCHERRI) | OLIVE & MANGO
From oliveandmango.com
RICOTTA AND VEGETABLE STUFFED PIZZA PIE - RECIPE GIRL
From recipegirl.com
RT @SURYZCOOKING: RICOTTA STUFFED RIGATONI PIE! RECIPE - TWITTER
From twitter.com
RICOTTA-STUFFED RIGATONI PIE WITH MEAT SAUCE – RECIPES NETWORK
From recipenet.org
RICOTTA-STUFFED RIGATONI PIE WITH MEAT SAUCE | PUNCHFORK
From punchfork.com
RIGATONI PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
STUFFED RIGATONI PIE - EVERYDAY PIE
From everydaypie.com
BEST STUFFED RIGATONI RECIPE - HOW TO MAKE STUFFED RIGATONI
From delish.com
You'll also love