Hey everyone, I hope you are having an amazing day. Today I will show you how to make a special dish, rigatoni pasta and sauce baked. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
rigatoni pasta and sauce baked Recipe. One of the best homemade pasta sauces ever, hands down. Who knew a little onion, tomato paste, and cream could create such big flavor in so little time?
You can have rigatoni pasta and sauce baked using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of rigatoni pasta and sauce baked
You need 1 1/2 lb of ground beef if vegan sub eggplant here 2 chopped.
It’s 1 box of rigatoni pasta cook as per instuctions.
It’s 1 small of onion chopped.
It’s 2 tbsp of minced garlic.
You need 1/4 cup of sugar.
Make ready 2 tbsp of Hungarian paprika.
Make ready 1 of salt to taste.
Make ready 1 tsp of whole leaf oregano.
Make ready 1 tsp of dried basil.
You need 1 tsp of granulated garlic.
It’s 1 tbsp of Worcestershire sauce omit if vegan due to anchovies.
It’s 1 cup of cheese on top sharp cheddar omit if vegan.
Spoon over the sausage sauce, then cover with the remaining pasta.Rigatoni pasta is tossed with a creamy sauce made with goat cheese and sun-dried tomatoes then baked in the oven until bubbly.Jump to the Sun-Dried Tomato and Goat Cheese Rigatoni Pasta Recipe or read on to see our tips for making it.I bet if you checked our fridge any day of the week.
rigatoni pasta and sauce baked instructions
preheat oven to 425°F Fahrenheit boil pasta brown meat/stir fry eggplant.
add onions cook abit drain meat /remove eggplant when onion Is soft add sauce and spices. let cook a bit.
put pasta in a 9x13 baking pan add eggplant to sauce add sauce to pasta.
add cheese/omit cheese if vegan can use rice milk thicken like a cheesy sauce or coconut milk if so omit sugar in recipe bake.
let sit for 5 minutes minimum.
Baked Rigatoni with Tiny MeatballsSmitten Kitchen.My sausage & shrimp rigatoni pasta features hot sausage and succulent shrimp smothered in a spicy Parmesan cream sauce on top of bed of rigatoni.Any kind of pasta works like penne, ziti or campanelle will do but rigatoni allows the sauce to coat evenly.
My husband is a Rigatoni fan, his favorite type of pasta.So I saw this and thought I'd give it a try.I also made the tomato sauce and froze the leftovers which I used again after a couple of weeks but with tagliateli.This baked rigatoni recipe also calls for fontina, instead of the typical mozzarella.Fontina tends to have more flavor, especially the high-quality Fontina Spread the remaining tomato sauce evenly over the top of the pasta.
