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Rigatoni pasta12/20/2023 ![]() I recommend using 85 to 90% lean ground beef, and don’t skip draining the fat from the beef after browning, so sauce isn’t greasy.I like Rao’s tomato basil or for a cheaper alternative try Classico Four Cheese. Use a good quality jar of pasta sauce.Serve warm garnished with basil or parsley leaves. Bake, garnish: Bake in preheated oven 25 – 30 minutes.Cover with foil (tent foil as needed to prevent cheese from sticking to foil). Finish with cheese, cover: Sprinkle top with remaining 1 1/4 cups mozzarella and 1/4 cup parmesan cheese.Work to ensure pasta is covered with some of the sauce so it doesn’t dry up during baking. Spread into baking dish: Pour mixture into prepared baking dish.Season just lightly with salt as needed and pepper to taste. Mix in a portion of cheeses and the pasta: In empty pot, toss together sauce, drained pasta, 3/4 cup mozzarella and 1/4 cup parmesan cheese.Add sauce ingredients: Stir in 1/4 cup pasta water, tomato basil sauce, diced tomatoes, and Italian seasoning.Drain excess fat, then add garlic and saute 30 seconds longer. ![]() Add beef and cook and crumble until browned. Brown beef with garlic: Meanwhile heat olive oil in a 12-inch skillet.Reserve 1/4 cup pasta water, drain pasta. Boil rigatoni pasta: Cook pasta in lightly salted water about 1 minute shy of al dente according to directions listed on package.Spray a 12 by 8-inch or 13 by 9-inch baking dish with non-stick cooking spray. Heat oven, prepare baking dish: Preheat oven to 350 degrees.How to Make This Baked Rigatoni Pasta Recipe Fresh basil leaves or fresh parsley leaves, for garnish.Salt and freshly ground black pepper, to taste.2 cups shredded mozzarella cheese, divided.Ziti or penne do however make good substitutes with their similar shape if you can’t find rigatoni or don’t have it on hand. It comes in a range of various widths and diameters but is larger than ziti or penne. It holds up well to thicker sauces and baking. ![]() Rigatoni is a medium tube shape pasta that originated from Italy, and it’s traditionally semolina flour based. What Is Rigatoni and What Is a Good Substitute? Serve it with a side salad or some steamed veggies to complete the simple dinner, and maybe garlic bread if you are in an extra comfort food mood. You’ll love that you get most of those crave-able lasagna flavors here without near the the amount hassle. And honestly it’s so easy that it’s almost more of a guide than a recipe. Serve up a mostly homemade dish (we cheat with a jar of pasta sauce) that everyone can agree on. Checks all the boxes for a simple yet incredibly tasty dinner. It’s cheesy, beefy, generously coated in a vibrant tomato-y sauce, and full of tempting pasta carb-y goodness. Easiest Baked Rigatoni! Al dente rigatoni pasta is tossed with a beefy pasta sauce, blanketed atop with plenty of rich cheese then it’s baked until melty and delicious!Ī quick dinner perfect for busy days! This Italian inspired baked rigatoni is the ultimate comfort food after a long day.
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