VODKA RIGATONI RECIPE | ALLRECIPES
Rigatoni with a tomato cream sauce. Can be frozen.
Provided by ANGCHICK
Categories World Cuisine European Italian
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
- Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
- Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
- Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.
Nutrition Facts : Calories 557.5 calories, CarbohydrateContent 53.5 g, CholesterolContent 102.8 mg, FatContent 31.1 g, FiberContent 4.4 g, ProteinContent 17.6 g, SaturatedFatContent 17.5 g, SodiumContent 1214.3 mg, SugarContent 3.3 g
BAKED RIGATONI WITH BEEF RECIPE - PILLSBURY.COM
Make this Baked Rigatoni with Beef the hero of any weeknight. Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting baked rigatoni will have everyone at the table asking for seconds—even the picky eaters. This simple rigatoni and beef casserole is a delicious way to spend family time.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package; return to pasta-cooking pot.
- Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain, and add to pot with pasta.
- Add pasta sauce and 1 cup of the mozzarella cheese to pot with pasta and beef; stir to combine, then pour into baking dish. Sprinkle with remaining 1 cup mozzarella cheese and the Parmesan cheese.
- Cover with foil; bake 25 to 30 minutes or until casserole is at least 165°F in center. Garnish with basil.
Nutrition Facts : Calories 390 , CarbohydrateContent 33 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 24 g, SaturatedFatContent 7 g, ServingSize 1 Cup, SodiumContent 660 mg, SugarContent 4 g, TransFatContent 1/2 g
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- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
ONE-POT TACO RIGATONI RECIPE - BETTYCROCKER.COM
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Reviews 4.5
Total Time 25 minutes
Calories 630 per serving
- Sprinkle with cilantro just before serving.
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