PIONEER WOMAN RAVIOLI BAKE RECIPES

Steps:

• Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
• Preheat the oven to 350 degrees F.
• Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
• Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
• Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.

Steps:

• Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
• Preheat the oven to 350 degrees F.
• Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
• Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
• Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.