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By á-47052

Rate this recipe 4.4/5 (11 Votes)
Baked Rigatoni with Beef 1 Picture
Details

Servings 6
Preparation time 15
Cooking time 35

  • 2 1/2 cups uncooked whole wheat rigatoni pasta
  • 1 pound ground beef sirloin
  • 1 (26-ounce) jar tomato basil pasta sauce
  • 1 1/2 cups part skim mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • Small fresh basil leaves, if desired

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The whole family is happy when Baked Rigatoni with Beef is on the menu

Top rated Rigatoni recipes

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This Rigatoni with Swiss Chard & Sausage recipe is a regular part of our families menu rotation

  • Kosher salt
  • 12 ounces rigatoni
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces sweet Italian sausage, casings removed, crumbled
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, chopped
  • 1 bunch Swiss chard, stems removed, leaves chopped
  • 1 tablespoon plus 1 teaspoon all-purpose flour
  • 1 3/4 cups milk (not skim)
  • 1/2 cup Parmesan cheese, grated (about 1 ounce)
  • Zest of 2 lemons, grated
  • Freshly ground pepper
4.4/5 (17 Votes)

By

Full of veggies, pasta and Italian sausage, this easy and delicious Sausage Rigatoni meal is ready and on the table

  • 1 pound sweet Italian pork sausage, casing removed
  • 1 large zucchini, cut lengthwise in quarters, then sliced crosswise (about 3 cups)
  • 1 (14.5 ounce) carton Campbell's Savory Portobello Mushroom Soup
  • 8 ounces (1/2 of a 1-pound package) rigatoni pasta, cooked and drained
4.6/5 (21 Votes)

By

A quick and easy version on spinach and ricotta cannelloni

  • 1 pound rigatoni
  • 3 tablespoons olive oil
  • 1 (10-ounce) package frozen spinach, thawed
  • 2 cups (about 1 pound) ricotta
  • 5 tablespoons Parmesan, grated
  • 1/2 teaspoon grated nutmeg
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 6 ounces fontina, grated (about 1 1/2 cups)
4.6/5 (48 Votes)

By

This Rigatoni with mushrooms is quickly prepared in 30 minutes using ground beef

  • 6 ounces uncooked rigatoni
  • 8 ounces 90% lean ground sirloin
  • 1 tablespoon olive oil
  • 2/3 cup carrots, 1/4-inch dice
  • 1 medium red onion, chopped
  • 1 (8-ounce) package pre-sliced mushrooms
  • 8 ounces zucchini, cut into 1/2-inch pieces
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can unsalted diced tomatoes, undrained
  • 3 tablespoons unsalted tomato paste
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons heavy cream
  • 1 ounce Parmesan cheese, grated and divided (about 1/4 cup)
4.5/5 (13 Votes)

By

Heat a large Dutch oven with the olive oil over medium-high heat

  • 2 tablespoons olive oil
  • 1 pound ground beef or meatloaf mix (beef, pork, veal)
  • Kosher salt
  • 2 medium carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 pepper, roughly chopped
  • 8 oz mushrooms, roughly chopped
  • 2 cloves garlic, minced
  • 1-2 cups dry red wine
  • 28 oz can crushed tomatoes
  • 1 tsp. oregano
  • 1 bay leaf
  • 1 tsp. sugar
  • 1 pounds short pasta, like rigatoni or shells
  • 1/4 cup grated Parmesan
4.5/5 (73 Votes)

By

I love how this recipe will feed my large family and still yield a few leftovers

  • 12 ounces Rigatoni pasta
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 2 (15 ounce cans) Contadina Tomato Sauce
  • 28 ounce can Contadina Crushed Tomatoes
  • 1 1/2 tablespoon Contadina Tomato Paste
  • 1 1/2 cups Mozarella cheese
  • 1/2 finely shredded Parmesan cheese
  • 1 tablespoon garlic powder
  • 2 tablespoons Italian seasoning
  • salt and pepper to taste
  • 1 teaspoon sugar
4.5/5 (58 Votes)

By

Fresh basil and mozzarella, goat cheese, ricotta, tomatoes, garlic, and sausage combine to make this hearty baked p...

  • 1 (16-ounce) package rigatoni pasta
  • 1 pound bulk Italian sausage
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3/4 cup heavy whipping cream
  • 1 (28-ounce) can crushed tomatoes in purée
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (15-ounce) carton whole-milk ricotta cheese
  • 1 cup Parmesan cheese, shredded, divided
  • 1 (4-ounce) log fresh goat cheese, softened
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces fresh mozzarella cheese, cubed
  • Fresh basil, torn, optional
5/5 (3 Votes)

By

Directions: To make the sauce, preheat oven to 450 degrees Fahrenheit

  • For the roasted tomato sauce
  • 2 red bell peppers, seeded and quartered
  • 2 yellow onions, cut into wedges
  • 3 pounds plum tomatoes, halved lengthwise and seeded
  • 2 garlic heads, halved crosswise
  • 1/4 cup olive oil
  • 2 tablespoons salt, plus more to taste Coupons
  • Freshly ground pepper, to taste
  • 1 cup chopped fresh basil
  • For the baked rigatoni
  • 2 tablespoons olive oil, plus more for brushing dish
  • 1 pound Italian sausage, casings removed
  • 3 cups roasted tomato sauce
  • 1 cup coarsely chopped pitted black Mediterranean olives
  • 2 tablespoons salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 1 pound rigatoni
  • 1 3/4 cups ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano or other Parmesan cheese
5/5 (2 Votes)

By

Directions: To make the sauce, preheat oven to 450 degrees Fahrenheit

  • For the roasted tomato sauce
  • 2 red bell peppers, seeded and quartered
  • 2 yellow onions, cut into wedges
  • 3 pounds plum tomatoes, halved lengthwise and seeded
  • 2 garlic heads, halved crosswise
  • 1/4 cup olive oil
  • 2 tablespoons salt, plus more to taste
  • Freshly ground pepper, to taste
  • 1 cup chopped fresh basil
  • For the baked rigatoni
  • 2 tablespoons olive oil, plus more for brushing dish
  • 1 pound Italian sausage, casings removed
  • 3 cups roasted tomato sauce
  • 1 cup coarsely chopped pitted black Mediterranean olives
  • 2 tablespoons salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 1 pound rigatoni
  • 1 3/4 cups ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano or other Parmesan cheese
5/5 (1 Votes)

By

This recipe is from Trattoria Il Timonere in Rome

  • 1 1 1 tablespoon of olive oil
  • 1/4 1/4 1/4 Small Red Onion, chopped
  • 1/2 1/2 1/2 White Wine
  • 1/4 1/4 1 Lb. Guanciale, cut into strips and sliced into 1 inch pieces
  • 2 2 3/4 Cups of good plain Italian Tomato Puree (like Whole Foods San Marzano Tomato Puree (bottled or canned) or 3/4 can of Progresso Tomato Puree.
  • to Red Pepper, to taste
  • to to taste
  • 1/2 1/2 to Cup Grated Fresh Pecorino Romano, plus more to top
  • 1 1 1 Lb Rigatoni
5/5 (1 Votes)

By

Preheat oven to 425. In a 2 qt saucepan, melt the butter over medium heat

  • 1 stick unsalted butter (4 oz)
  • 1/2 c and 2 tbsp all purpose flour
  • 1 qt whole milk, at room temperature
  • Pinch fresh nutmeg
  • Sea salt and white pepper
  • 1 c grated fontina
  • 1/2 lb thinly sliced prosciutto, julienned
  • 1 lb dry rigatoni
  • 3 tbsp unsalted butter, diced
5/5 (1 Votes)

By

Preheat oven to 425°F. In a small saucepot, heat EVOO over medium to medium-high heat

  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 cloves garlic, finely chopped
  • 1 32-ounce can San Marzano tomatoes
  • 1 small onion, peeled and halved
  • A few leaves of basil, torn
  • 1 fresh bay leaf
  • Salt and pepper
  • 2 tablespoons butter
  • 1 1/2 cups fresh sheep or cow’s milk ricotta cheese
  • 3 tablespoons fresh thyme, finely chopped
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1/4 cup mint, finely chopped
  • 2 teaspoons lemon zest
  • 1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided
  • 1/2 cup shelled spring peas, par-boiled 3-4 minutes, optional
  • 1 pound box rigatoni
5/5 (1 Votes)

By

This recipe is a variation of the Mayo Clinic's Broccoli, Garlic and Rigatoni recipe that is low in sodium

  • 3 cups Rigatoni Pasta OR Pasta of your choice (I use Penne Pasta)
  • 4 Boneless, Skinless Chicken Breasts, cut into chunks
  • 2 - 3 heads of Broccoli, cut into florets
  • 1 cup Cherub Tomatoes, sliced in half
  • 2 tsp minced garlic
  • Freshly ground black pepper
  • Parmesan Cheese
  • Olive Oil
5/5 (1 Votes)

By

BROWN sausage; breaking up slightly while cooking

  • 2 lb. Italian sausage
  • 1 cup sliced mushrooms
  • 1 Green pepper, diced
  • 1 can (680 mL) spaghetti sauce
  • 4 cups Penne pasta or rigatoni, cooked
  • 2 cups
  • Kraft 4 Cheese Italiano Shredded Cheese
  • 3/4 cup Kraft 100% Parmesan Grated Cheese
5/5 (1 Votes)

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