RIGATONI PIE
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
- Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
- Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
- Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.
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 PIZZA PIE
Make and share this Rigatoni Pizza Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 53m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet.
- In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside.
- Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes.
- Top with mozzarella and pepperoni and transfer to oven.
- Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp.
- Remove from oven and top with remaining 2 tablespoons parmesan.
- Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.
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
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.
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- Preheat oven to 400°. In a large pot of salted boiling water, cook rigatoni until very al dente, about 8 minutes.
- Drain and rinse with cold water. Transfer to a large bowl with 1 tablespoon of oil, 1/2 cup of mozzarella, and 1/4 cup of Parmesan and stir to combine.
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