Rigatoni With Ricotta Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
• For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
• Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
• Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

Steps:

• 1. Cook the rigatoni according to package directions; drain.
• 2. In a small bowl, beat eggs. Stir in ricotta, Parmesan and parsley.
• 3. Spray a 13x9x2-inch baking dish with cooking spray. Layer in pan, 2 cups marinara sauce to cover bottom of pan; half of cooked rigatoni over sauce; top with half of ricotta mixture, dropped by spoonfuls; 1 cup mozzarella; 2 cups marinara sauce; remaining rigatoni and ricotta mixture; top with 1 cup mozzarella; remaining marinara sauce; and remaining 1 cup of mozzarella.
• 4. Bake, covered with foil, in a preheated 375-degree oven for 60-70 minutes. Uncover and continue cooking about 5 minutes or until cheese is melted. Let stand 15 minutes before serving.

Steps:

• Preheat oven to 375°.
• Spray a 9x13-inch pan with Pam.
• Cook rigatoni as per directions on package; drain.
• Beat eggs in a small bowl.
• Stir in ricotta cheese, parmesan cheese and parsley.
• To assemble casserole:.
• Spread 2 cups pasta sauce to cover bottom of pan.
• Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
• Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
• Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
• Cover with foil and bake 60-70 minutes until bubbly.
• Uncover and continue cooking for another 5 minutes until cheese melts.
• Let stand 15 minutes before serving.

Steps:

• 1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain well and rinse under cold running water.
• 2. Meanwhile, melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids in the saucepan turn hazelnut brown, about 2 minutes. Immediately pour the melted butter into a small bowl.
• 3. Heat 1 tablespoon of the oil in a very large skillet over medium-high heat. Add the sausage and cook, occasionally stirring and breaking it up with the side of the spoon into bite-sized pieces, until lightly browned, about 8 minutes. Stir in the garlic and cook until it softens, about 1 minute. Stir in the tomato paste and parsley and mix well. Pour into a colander to drain the excess fat. Clean the skillet.
• 4. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the pasta and cook, stirring occasionally, until it is lightly browned, about 2 minutes. Add the sausage mixture and stir well. Season to taste with salt and pepper.
• 5. Transfer the pasta mixture to a serving bowl. Add the browned butter and mix well. Top with the ricotta salata, Sicilian Bread Crumbs, and mint. Drizzle with additional olive oil, toss, and serve immediately.
• 1. To make the bread crumbs: Position a rack in the center of the oven and preheat the oven to 350 degrees F. With the machine running, drop the garlic through the tube of a food processor to mince the garlic. Add the bread cubes, oil, and parsley and pulse until the bread becomes coarse crumbs. Spread on an 18-by-13-inch half-sheet pan. Bake, stirring occasionally, until the crumbs are lightly toasted and smell garlicky, 7 to 10 minutes. Let cool. Makes 2 cups. Measure out 1 cup of the bread crumbs. (Reserve the remaining bread crumbs for another use; they can be frozen in an airtight container for up to 1 month.)

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.