Rigatoni Supreme Recipes

Steps:

• Brown hamburger, green pepper and onion until done. Drain.
• Add your tomatoes, minced garlic and basil and simmer covered for 20 minutes or longer. While that is simmering boil your noodles and drain, set aside.
• In a saucepan melt your butter and stir in flour until consistency is like toothpaste. Gradually pour in your milk, stirring constantly using a whisk until it thickens. Remove from heat and stir in salt and a little pepper.
• In a medium casserole dish (9 x 13) or use what will fit the contents of the recipe. Place half of the pasta on the bottom, followed by half of the tomato sauce and then your sauce. (Make sure the sauce will be spreadable). Then layer 1 cup of mozzarella cheese to finish that layer. Do the second layer the same way ending with mozzarella cheese.
• Bake 350 degrees for 20 or longer. Make sure cheese has melted and it is cooked all the way through.

Steps:

• Chop vegetables fine and sauté in 1/4 cup olive oil until soft.
• Set aside.
• In a large skillet braise and break sausage into small pieces.
• Add olive oil if needed to prevent sticking.
• When thoroughly browned, add tomatoes, tomato sauce, tomato-paste, vegetables, spices, bacon bits and one-cup water.
• Simmer for one hour, stirring occasionally.
• Add water as needed to maintain sauce consistency.
• To cook the rigatoni: Add 1/4 cup olive oil to twice the amount of unsalted boiling water necessary to cover the rigatoni.
• Cook rigatoni al dente according to package directions (about 8-10 minutes.) When rigatoni is al dente, drain, toss with sauce and place on large serving dish.
• You also can store in twelve GLAD 8 oz containers or six GLAD 16 oz containers for freezer storage.
• The aroma of the frozen servings is even more pleasing as they reheat in a microwave oven.
• A fresh tomato salad with a balsamic vinaigrette dressing completes the meal.

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Steps:

• Preheat oven to 350 degrees. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.
• Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside.
• In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.
• In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper.
• To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.