RIGATONI POMODORO RECIPES

BAKED RIGATONI POMODORO – HEART AT WORK………

Baked Rigatoni Pomodoro – Heart At Work……… image

Provided by Heart At Work

Number Of Ingredients 11

Ingredients

1 Lb. Rigatoni
2-3 Teaspoons Felippo Berio Olive Oil (Olive oil helps decrease the total cholesterol and "bad" LDL cholesterol levels)
1/2 Bunch Fresh Spinach (Spinach has just about everything your heart needs, including plenty of omega-3 fatty acids, antioxidants, B vitamins, and fiber.)
5 Cups Grape Tomatoes (Tomatoes have high levels of lycopene in the blood are associated with a lower risk of cardiovascular disease.)
10 Cloves Roasted Garlic (Garlic offers a variety of benefits, from cardiovascular protection, and lowering LDL levels along with triglycerides and lowering blood pressure.)
1/4 Cup Fresh Basil Leaves
1/8 Teaspoon Sea Salt
10 Grinds Fresh Black Pepper
1.5-2 Cups Part Skim Ricotta
1.5 Cups Low Fat Mozzarella Cheese
Shaved Parmesan

Steps:

First, preheat the oven to 350 and drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap in foil and bake for 40 minutes.
Next, boil a pot of water and add the rigatoni. Only cook half way, maybe 3-4 minutes. The pasta needs to be softened but still a bit hard, strain, and rinse the pasta then start to line it up vertically to fill a corningware or stoneware pan.
Next, add your tomatoes, basil, roasted garlic, salt, and pepper to a food processor or blender and mix then ladle or spoon the tomato blend into the holes of the pasta, leaving about 3/4 of a cup leftover.
Then, put your ricotta over the pasta with a spatula until it is smoothed over.
Next add your chopped spinach and mozzarella.
Then, add the remainder of your tomato sauce and add shaved Parmesan on the top, sprinkle some basil, dash of salt, and pepper and bake for 45-55 minutes covered in foil then uncover and bake an additional 15-20 minutes.
Serve and enjoy this Healthy And Delicious Baked Pasta....Enjoy!!!

RIGATONI CON POMODORO E BROCCOLI - BIGOVEN

Rigatoni Con Pomodoro E Broccoli - BigOven image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 13

Ingredients

3 Ripe tomatoes at room
3/8 c olive oil
5/8 tb Garlic; coarsely chopped
1 bn Fresh broccoli; cleaned and
1 lb Rigatoni; preferably Italian
salt and pepper to taste
SAUCE
Vegetable oil
3/8 c Fresh basil; chopped
1 bn Whole scallions; thinly
1 c Fresh tomatoes; chopped
1/4 c Italian parsley; chopped
1/8 c olive oil

Steps:

"Boil the broccoli for about 5 mintues, until al dente--do not overcook. Drain, place in large bowls and allow to cool. Pour 1/2 of the olive oil over the broccoli and add salt and pepper. Cook pasta in boiling, salted water, with one tbs of vegetable. oil. Stir often with a fork or spoon long enough to reach the bottom of the pot. When cooked a little firmer than al dente, drain the pasta well and allow to cool in wide serving bowls. Pour the rest of the olive oil over the pasta, add salt and pepper and mix so that it does not stick. Make the sauce: blend the garlic, basil, parsley, chopped tomatoes and oils in a food processor. When the pasta and broccoli are cool, gently mix togehter (its easier to do with your hands). Add scallions and mix with the pasta and broccoli. Add the sauce and gently mix. Add 1/2 cup of parsley and the tomatoes. Check for salt. Do not refrigerate but serve at room temperature. The components of this recipe may be made ahead of time--the pasta cooked in the morning; and dressed just with the olive oil, the sauce made, and the vegetables prepared. It is best to blanch the broccoli, however, just a little before mixing together so it keeps its freshness. Recipe from LaTosca Restaurant, Dallas, Texas/MM by DEEANNE "

Nutrition Facts : Calories 24 calories, FatContent 2.7 g, CarbohydrateContent 0 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0.372816 g, ServingSize 1 1 Serving (49g), SodiumContent 15.5572 mg, SugarContent 0 g, TransFatContent 0.0731160000000005 g

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RIGATONI CON POMODORO E BROCCOLI - BIGOVEN

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From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine American
Calories 24 calories per serving

"Boil the broccoli for about 5 mintues, until al dente--do not overcook. Drain, place in large bowls and allow to cool. Pour 1/2 of the olive oil over the broccoli and add salt and pepper. Cook pasta in boiling, salted water, with one tbs of vegetable. oil. Stir often with a fork or spoon long enough to reach the bottom of the pot. When cooked a little firmer than al dente, drain the pasta well and allow to cool in wide serving bowls. Pour the rest of the olive oil over the pasta, add salt and pepper and mix so that it does not stick. Make the sauce: blend the garlic, basil, parsley, chopped tomatoes and oils in a food processor. When the pasta and broccoli are cool, gently mix togehter (its easier to do with your hands). Add scallions and mix with the pasta and broccoli. Add the sauce and gently mix. Add 1/2 cup of parsley and the tomatoes. Check for salt. Do not refrigerate but serve at room temperature. The components of this recipe may be made ahead of time--the pasta cooked in the morning; and dressed just with the olive oil, the sauce made, and the vegetables prepared. It is best to blanch the broccoli, however, just a little before mixing together so it keeps its freshness. Recipe from LaTosca Restaurant, Dallas, Texas/MM by DEEANNE "

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