ogether.
Meanwhile cook the rigatoni noodles so the are half
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
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 as directed on package; drain.
Prepare Pesto Sauce (recipe follows); pour over rigatoni.
Toss until well coated.
Serve with grated Parmesan cheese if desired.
Cook rigatoni until tender in large pot,
of the box of Rigatoni or 12 oz. and make
Saute in pan.
When cooked, stuff into partially cooked large rigatoni.
In baking dish, put layer of rigatoni and cover with spaghetti sauce over all.
Put in oven at 350\u00b0 for 30 minutes to consume.
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.
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.
t a rolling boil, add Rigatoni and cook until firm, stirring
heese. (If using the substitute recipe, combine all 3 ingredients together
he ragu warm while the rigatoni cooks.
Bring 4 quarts
o a boil. Add the rigatoni and cook until al dente
Bring water to boil for rigatoni.
Meanwhile, in large saucepan,
low cooker, setting down the stuffed potatoes in a single layer
elek chili paste.
Cook rigatoni in boiling salted water according
Cook rigatoni in a large saucepan of boiling, salted water according to package directions. Drain and set aside.
Meanwhile, heat oil in a large skillet on medium heat. Cook bacon for 5 mins, stirring, until crisp. Add green onions and cook 1 min until tender.
Add cream and peas and cook for 3 mins. Remove pan from heat. Add cooked rigatoni and tomatoes and toss to combine. Season to taste. Serve with green salad.
Cook rigatoni.
Drain.
Brown ground beef.
Drain grease.
Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
cheese and ricotta cheese together with rigatoni noodles.
Pat mixture in a 13\" x 9\" pan.
Sprinkle with remaining 1/2 cup of mozzarella cheese.
Sprinkle some grated parmesan cheese on top.
Cover with foil.
Bake at 375 degrees for 30 minutes.
50\u00b0F.
Cook the rigatoni in a large pot of