o a boil. Add the rigatoni and cook until al dente
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
Cook rigatoni until tender in large pot,
owder, garlic powder, basil (or Italian seasoning). Add 2 jars of
Combine heavy cream with melted butter in a large pan. Add tomatoes and tomato paste; simmer at very low heat. Add vodka to sauce just before taking mixture off stove.
Pour sauce over rigatoni. Sprinkle Parmesan cheese as you mix the sauce and pasta. Pour into serving dish and sprinkle additional Parmesan cheese before serving.
omatoes and season with the Italian herbs, salt, pepper and a
Saute carrots and onion in olive oil; add ground beef and cook until brown.
Do not drain off grease (there should be very little with the lean beef).
Add tomatoes with juice and tomato sauce; simmer.
Cook rigatoni 14 to 16 minutes in large pot; drain and return to pot.
Add all of the above sauce but 1 cup.
Pour 1/2 remaining mixture in 4-quart casserole dish.
Spread 1/2 Ricotta and 1/2 Mozzarella cheese over and repeat, adding 1 cup of sauce remaining.
Cook about 30 minutes at 350\u00b0.
aste. Stir in garlic powder, Italian seasoning, sugar, salt and pepper
Saute onion in olive oil.
Pour onions, tomato paste, tomatoes, water, and seasonings into a 3 quart saucepan.
Stir well.
Cover and simmer for 1 hour.
Remove bay leaf.
Brown sausage and add bread crumbs.
Mix milk and eggs together and add to meat mixture.
Mix well.
Cool.
Stuff each rigatoni with meat mixture.
Place a layer of rigatoni in 4 quart casserole.
Pour some of the tomato sauce over noodles and sprinkle with cheese.
Repeat layers.
Bake at 350 for 1 hour.
Cook rigatoni noodles, rinse in cold water and drain.
Lightly grease dish.
Cut cheese into small strips (approximately 1-inch long, 1/2-inch thick) and stuff each rigatoni noodle.
(Don't panic, it doesn't take that long.)
Place a layer of stuffed rigatoni noodles in pan, cover with sauce, sprinkle with Italian seasoning and garlic powder.
Grate a thin layer of Mozzarella cheese on top.
Repeat the process for the next layer.
Cover with foil and bake in oven at 375\u00b0 for 1 hour.
Makes 6 or more servings.
hile sauce is cooking, cook rigatoni in 5-quarts of salted
50\u00b0F.
Cook the rigatoni in a large pot of
immer 15 minutes.
Cook rigatoni in salted water according to
onstick cooking spray.
Place Italian sausages in pan.
Pour
Cook rigatoni according to pkg directions, without
igh heat.
Add the rigatoni and some salt.
Cook
In a large skillet or Dutch oven, combine Italian sausage, onion and garlic. Cook until sausage is no longer pink.
Drain. Stir in tomatoes, tomato sauce, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.
Prepare rigatoni according to package directions; drain.
Serve with meat sauce. Top with Parmesan cheese.