Baked Rigatoni and Meatballs
Rigatoni Vegetable Casserole
Three Cheese Pasta Bake
Baked Rigatoni with Roasted Eggplant and Tomato


> From: "Noah Ortiz" >
> I love the texture of rigatoni and wouold like some great baked rigatoni
> recipes. Thanks

* Exported from MasterCook *

Baked Rigatoni and Meatballs

Recipe By :Canadian Living Magazine - Jan 96
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 onion -- chopped
2 cloves garlic -- minced
3 cups mushrooms -- sliced
1 green bell pepper -- chopped
1 1/2 teaspoons basil
1 1/2 teaspoons sugar
1 teaspoon oregano
1 teaspoon salt
3/4 teaspoon pepper
1 28 oz can whole tomatoes -- chopped
2 tablespoons tomato paste
3 1/2 cups rigatoni
1 1/3 cups mozzarella cheese -- shredded
1/4 cup parmesan cheese -- grated
MEATBALLS
1 egg
1/3 cup onion -- finely chopped
1/4 cup dry bread crumbs
2 cloves garlic -- minced
3 tablespoons Parmesan cheese -- grated
1 teaspoon oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound ground turkey

Meatballs:
In a large bowl beat egg lightly. Mix in onion, bread crumbs, garlic,
parmesan, oregano, salt, pepper and ground turkey. Mix well to combine all
ingredients. Form meat mixture into 1 inch balls and set aside. In a large
skillet, over medium high heat, cook meatballs in 2 tablespoons olive oil
until browned on all sides, about 8 - 10 minutes. Remove from skillet and
drain on paper towel. Set aside.
In the same skillet add 2 tablespoons olive oil and saute onion,
garlic,
mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2
tablespoons water, over medium heat, stirring occasionally, for 10
minutes.
Stir in tomatoes and tomato paste and bring to a boil. Add meatballs,
reduce
heat and simmer 30 minutes.
Cook rigatoni according to package directions until al dente. Drain and
place in a large bowl. Add tomato and stir to coat. Transfer mixture to an
11 X 7 inch baking pan, sprinkle with mozzarella then top with Parmesan.
Bake in a preheated 400 degree oven until cheese is melted and top is
golden, about 20 minutes.

Source: "RecipeWay.com"




* Exported from MasterCook *

Rigatoni Vegetable Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles National Pasta Assn.
Pasta Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Rigatoni, Ziti, or other medium pasta
shape -- uncooked
3 cups broccoli florets
3 carrots -- thinly sliced diagonally
Vegetable oil cooking spray
3 tablespoons margarine
2 tablespoons minced onion
3 tablespoons flour
2 1/4 cups skim milk
1/2 cup grated Edam cheese
Salt and freshly ground black pepper -- to taste


Prepare pasta according to package directions. Five minutes before pasta
is
done, add carrots to pasta. Cook 3 minutes; add broccoli to pasta. Cook
remaining 2 minutes. When pasta and vegetables are done, drain well.
Lightly
spray a 2-quart casserole dish with cooking spray; set aside.
Preheat oven to 375 F. In a medium saucepan, melt margarine over low heat.
Add onion and saute about 2 minutes. Stir in flour and continue cooking
and
stirring until mixture thickens. Add milk and cheese and cook until cheese
is melted. Season with salt and pepper to taste. Mix pasta and vegetables
with sauce. Transfer to casserole dish. Bake for 25 to 30 minutes or until
heated through.

Source: "National Pasta Association"
S(Internet address): "http://ilovepasta.org/"


* Exported from MasterCook *

Three Cheese Pasta Bake

Recipe By :Amy Faggart - North Carolina
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ziti pasta -- *see Note
Alfredo Sauce
8 ounces sour cream
1 pound ricotta cheese
2 eggs -- lightly beaten
1/4 cup Romano cheese -- grated
1/4 cup parsley -- chopped
1 1/2 cups mozzarella cheese -- grated

Prepare ziti according to package directions. Drain and return to pot.

Stir together Alfredo sauce and sour cream and toss with ziti until
evenly coated. Spoon halt the mixture into a 9 X 13 inch baking dish.

Stir together ricotta, eggs and Romano cheese and spread evenly over
pasta in baking dish. Spoon remaining pasta evenly over cheese layer and
top
with mozzarella.

Bake at 350 degrees for 30 minutes or until bubbly.

Source: "Southern Living"

NOTES : Rigatoni or Penne pasta may be substituted.





* Exported from MasterCook *

Baked Rigatoni with Roasted Eggplant and Tomato

Recipe By :Loretta Keller

Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Roma tomatoes
salt and pepper
4 sprigs fresh thyme
2 ounces olive oil
2 cups olive oil
2 heads garlic -- peeled
2 eggplants
1/4 pound rigatoni
2 scallions -- sliced 1/4" thick
1 bunch fresh basil -- leaves only
1 cup ricotta cheese
1/4 cup Parmesan cheese -- grated

Preheat oven to 300 degrees F.
Prepare oven-dried tomatoes:
Skin the tomatoes by placing them in boiling water for 30 seconds and
then plunging them right away in ice water. This will help you remove the
skin without cooking the tomatoes. Using a paring knife, peel the skin off
the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a
bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil.
Arrange
the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave
enough space around the tomato halves so they don't touch, allowing air to
circulate and dry them out. Put them in a 300 degree F oven to dry for 2
hours.
Prepare the garlic:
Place the garlic cloves in a small pot and cover with 2 cups of olive
oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove
them from the oil and set aside at room temperature.
Preheat oven to 375 degrees F
Prepare the eggplant:
Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle
generously with salt. Drizzle olive oil over them and toss. Arrange the
rounds on a baking pan, leaving enough space between each slice so that
they
cook evenly. Bake until they are soft and slightly brown, about 30
minutes.
Prepare the pasta:
In a large pot, bring to a boil 4 quarts of salted water. Add the
rigatoni and cook until "al dente" or even slightly undercooked, about 6
to
8 minutes. Since the pasta will be cooked in the oven, it's important not
to
overcook the pasta in the boiling water. Drain the pasta in a colander and
toss with a little olive oil to prevent them from sticking. Set aside.
Assemble and bake dish:
Raise oven temperature to 425 degrees F.
In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion
and basil and mix well. Add the ricotta and toss gently so that the
ingredients are distributed amongst the pasta bug that the ricotta is not
completely mixed through. The idea here is to have distinct and differing
flavors, so it is important that the ricotta be spread in roughly
tablespoon
size pieces. Season, if necessary, with salt and freshly ground black
pepper.
Transfer to a large greased earthenware or glass baking dish. Sprinkle
with Parmesan and bake in the oven until the pasta is brown and crisp on
top, about 10 to 15 minutes.

Source: "Episode#: MU1A02, Calling All Cooks"


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