Sausage And Mushroom Baked Rigatoni Recipes

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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:

• Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

Steps:

• 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 12 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
• Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
• Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Steps:

• Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
• Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
• Saute the onion and the garlic in the olive oil until soft.
• Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
• Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
• Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.

Steps:

• Rinse porcini mushrooms.
• Place in medium bowl.
• Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.
• Chop porcini mushrooms.
• Heat 1/2 tablespoons olive oil in a large pot over medium heat.
• Saute onion until tender, about 10 minutes.
• Add sausage to the pot.
• Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
• Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
• Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
• Add porcini soaking liquid to the pot, leaving sediment behind.
• Add beef broth to the pot.
• Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
• Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.)
• Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
• Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain.
• Add pasta to the sauce in pot; stir to coat.
• Mix 1 cup cheese into the pot.
• Season pasta with salt and pepper.
• Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Preheat oven to 375°F
• Cover dish with foil.
• Bake pasta just until hot but not bubbling, about 25 minutes.
• Sprinkle with additional cheese.
• Garnish with rosemary sprigs and serve with additional cheese. Makes 6 servings.
• That's it!