Rigatoni Pizza Stew Recipes

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.

Steps:

• Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
• Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
• Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.

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.

Steps:

• 1. Spray 4-quart Dutch oven with cooking spray. Cook sausage in Dutch oven over medium heat about 8 minutes, stirring occasionally, until no longer pink drain.2. Stir tomatoes, broth, water, tomato paste, onion and carrots into sausage. Heat to boiling reduce heat to medium-low. Cook about 10 minutes or until carrots are tender.3. Stir in pasta and zucchini. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Serve topped with cheese.1 SERVING: Calories 475 (Calories from Fat 225) Fat 25g (Saturated 9g) Cholesterol 70mg: Sodium 1740mg Carbohydrate 44g (Dietary Fiber 5g) Protein 29g o % Daily Value: Vitamin A 100% Vitamin C 24% Calcium 18% Iron 22% o Exchanges: 2 1/2 Starch, 2 1/2 Medium-Fat Meat, 1 1/2 Vegetable, 1 Fat o Carbohydrate Choices: 3together timeLet the calendar inspire you to do fun things together. Take a family bike ride during National Bike Month, celebrate National Wildflower Week by looking at wildflowers while going for a walk or read a book together once a week during Get Caught Reading Month.