Rigatoni With Bacon Spinach And Two Cheeses Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.
• To make the bechamel sauce:
• Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.
• Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.

Steps:

• Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
• Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
• Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

Steps:

• Cook bacon in a heavy, large skillet over medium heat until crisp.
• Transfer bacon to paper towels and drain.
• Pour off all but 3 Tbsp.
• drippings from the pan.
• Add bell pepper and onion to the skillet and sauté until tender.
• Remove skillet from heat.
• Meanwhile, cook rigatoni in a large pot of salted boiling water until tender but firm.
• Drain and immediately return pasta to the same pot.
• Add the cheeses and butter until they melt and coat the pasta.
• Add spinach and brandy and toss over medium heat until the spinach wilts.
• Gently mix in the red bell pepper mixture and the bacon.
• Season to taste with salt and pepper.
• Garnish with walnuts and chives and serve immediately.

Steps:

• In a saute pan, sweat the bacon to render the fat. Remove the bacon from the pan, then add the shallots to the fat to cook. When tender, add the porcini and cook 5 minutes. Add the bacon back in the pan. Add the chicken stock a little at a time. Season with salt and pepper and add butter. Cook until thick, about 3 minutes. Toss in bread crumbs and parsley and remove from heat. Check seasoning.
• To make the Mornay:
• Begin by scalding the milk. Turn heat to low and slowly whisk in the roux. Cook for 5 to 10 minutes over low heat. Season with salt and pepper and add grated cheese. Reserve sauce in baine marie.
• Preheat oven to 350 degrees F.
• To make the rigatoni, begin by cooking the rigatoni in well-salted water for 5 minutes. Shock quickly in ice water. Remove from ice water and keep tightly covered until ready to use. When the stuffing has cooled, put it in a piping bag and fill rigatoni, pressing ends clean.
• Place 4 rigatoni on a tray and spoon the sauce over to completely cover the pasta. Sprinkle with a little fresh bread crumbs and grated Parmesan. Bake for 5 minutes. Finish under broiler, if necessary.
• Plate on the cooking tray. Garnish with truffle shavings and Parmesan cheese.
• Melt the butter in a small pan. Whisk in the flour. Cook until the mixture bubbles. Remove from the heat.

Steps:

• Heat the oven to 450 degrees F.
• Oil a 9-by-13-inch baking dish.
• In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.
• Drain.
• Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
• Meanwhile, squeeze as much of the water as possible from the spinach.
• Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.
• Stir in half the fontina.
• Stir the spinach mixture into the pasta.
• Top with the remaining fontina and Parmesan.
• Drizzle the remaining 2 tablespoons oil over the top.
• Bake the pasta until the top is golden brown, 15 to 20 minutes.
• VARIATION:.
• You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

Steps:

• COOK BACON IN HEAVY LARGE SKILLET OVER MEDIUM HIGH HEAT UNTIL CRISP. USING SLOTTED SPOON, TRANSFER BACON TO PAPER TOWELS AND DRAIN. POUR OFF ALL BUT 3 T DRIPPINGS FROM SKILLET. ADD BELL PEPPER AND ONION TO SKILLET AND SAUTE UNTIL TENDER, ABOUT 4 MIN. MEANWHILE, COOK RIGATONI IN LARGE POT OF BOILING SALTED WATER UNTIL TENDER BUT STILL FIRM TO BITE. DRAIN. IMMEDIATELY RETURN PASTA TO SAME POT. ADD FONTINA, GORGONZOLA, AND BUTTER AND TOSS UNTIL CHEESES AND BUTTER MELT AND COAT PASTA. ADD SPINACH AND BRANDY AND TOSS OVER MEDIUM HEAT UNTIL SPINACH WILTS ABOUT 3 MIN. GENTLY MIX IN PEPPER MIXTURE AND BACON. SEASON WITH SALT AND PEPPER. TRANSFER TO LARGE BOWL. SPRINKLE WITH WALNUTS AND CHIVES AND SERVE.