Best 4 Baked Rigatoni Buca Di Beppo Recipes
Baked Rigatoni Buca di Beppo is a delectable Italian-American pasta dish that combines tender rigatoni pasta, a flavorful meat sauce, a creamy béchamel sauce, and a generous topping of melted mozzarella cheese. This hearty and comforting dish is perfect for a family dinner or a special occasion. The recipe is easy to follow and can be customized to your liking. Whether you prefer a spicy or mild sauce, or you want to add additional vegetables or protein, this baked rigatoni is sure to be a hit. In this article, you will find two variations of this classic dish: the traditional Baked Rigatoni Buca di Beppo and a lightened-up version that uses ground turkey and low-fat milk. Both recipes are equally delicious and satisfying, so you can choose the one that best suits your dietary needs and preferences.
Let's cook with our recipes!
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
BUCA DI BEPPO RIGATONI POSITANO (COPYCAT)
When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.
Provided by Cook4_6
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil.
- Add eggplant and saute until brown and soft. Add chopped garlic and saute.
- Add sliced chicken breast, and marinara. Reduce heat.
- Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
Nutrition Facts : Calories 607, Fat 31.8, SaturatedFat 9.1, Cholesterol 104.2, Sodium 548.9, Carbohydrate 53.6, Fiber 5.4, Sugar 8.1, Protein 26.9
BAKED RIGATONI & SAUSAGE
To serve a dozen people without any extra effort, simply double this recipe and prepare two of these hearty pasta bakes. -Elaine Neukirch, Genoa, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook rigatoni according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain. Add spaghetti sauce and wine., Drain rigatoni; add to sausage mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.
Nutrition Facts : Calories 544 calories, Fat 26g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1341mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein.
BUCA DI BEPPO'S BAKED PENNE RECIPE
Provided by á-174942
Number Of Ingredients 7
Steps:
- Reheat cooked penne for 10 seconds and drain. Toss pasta with marinara, 1 ounce Romano, 3/4 of the shredded mozzarella/provolone mixture, sausage cooked and sliced, and 3/4 of the pepperoni sliced and cut into quarters. Reserve 1/4 pepperoni for garnish. Place in baking dish. Sprinkle remaining pepperoni over the top along with the remaining shredded cheese and 1 ounce Romano. Bake at 500 degrees for 10 to 12 minutes until top becomes golden brown. This recipe yields 4 to 6 servings.
Tips:
- Use high-quality ingredients for the best flavor.
- Cook the pasta al dente, or slightly firm to the bite.
- Don't overcook the vegetables, or they will become mushy.
- Use a flavorful cheese, such as Parmesan or mozzarella, for a rich and creamy sauce.
- Season the dish with salt, pepper, and dried oregano to taste.
- Bake the dish until the cheese is melted and bubbly and the sauce is hot and bubbly.
- Serve the dish immediately, garnished with fresh basil or parsley.
Conclusion:
Baked Rigatoni Buca di Beppo is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. With its creamy sauce, tender pasta, and flavorful vegetables, this dish is sure to please everyone at the table. So next time you're looking for a hearty and comforting pasta dish, give Baked Rigatoni Buca di Beppo a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
