Best 7 Baked Rigatoni With Shrimp And Feta Recipes

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Indulge in a culinary journey with our delectable Baked Rigatoni with Shrimp and Feta, a harmonious blend of flavors and textures that will tantalize your taste buds. This extraordinary dish features succulent shrimp, perfectly cooked in a creamy tomato sauce, nestled amidst tender rigatoni pasta. Topped with a generous sprinkling of tangy feta cheese, this casserole is a symphony of flavors that will leave you craving more.

But that's not all! This article also includes a collection of additional recipes that will delight your palate. From the classic Baked Rigatoni with Sausage and Spinach to the innovative Rigatoni with Vodka Sauce and Peas, each recipe offers a unique twist on this beloved Italian pasta dish. So, prepare to embark on a culinary adventure as we explore the diverse world of baked rigatoni and discover new favorites along the way.

Let's cook with our recipes!

RIGATONI WITH SPICY SHRIMP



Rigatoni with Spicy Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
1 medium shallot or 1/2 small red onion, minced
1/4 cup white wine or low-sodium chicken broth
1 15-ounce can no-salt-added diced tomatoes
1/2 cup torn fresh basil
2 tablespoons heavy cream

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
  • Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
  • Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

BAKED RIGATONI WITH SHRIMP AND FETA



Baked Rigatoni with Shrimp and Feta image

This recipe was found in "Dinner Made Easy", a Winn-Dixie publication- sounded so good I just had to try it. You don't see many dishes that feature pasta, shrimp and feta, my three favorite things. My feta was with Mediterranean Herbs - gave it a unique taste. An easy, favorite go-to dish.

Provided by Rose M. Helle

Categories     Pasta

Time 1h5m

Number Of Ingredients 12

1 pkg (12oz) rigatoni
1 lb extra-large shrimp, peeled and deveined
3 Tbsp extra-virgin olive oil
1 shallot, finely chopped
1 Tbsp tomato paste
3 garlic cloves, finely chopped
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/4 c dry white wine
1 can(s) (28oz) crushed tomatoes
salt & pepper
6 oz (1-1/2 cups) feta cheese, crumbled

Steps:

  • 1. Preheat oven to 425 degrees. Cook pasta according to package directions, then drain and return to pot.
  • 2. Saute shrimp in 2 tbsp. oil in a large non-stick skillet over medium-high heat until lightly browned and cooked through, about 5 minutes; transfer to plate.
  • 3. Add remaining 1 Tbsp oil to now empty skillet and cook shallot until softened, about 1 minute. Add tomato paste, garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds.
  • 4. Stir wine into skillet and simmer for one minute. Add crushed tomatoes and return to a simmer. Stir tomato mixture and shrimp into pot with pasta. Season with salt and pepper to taste.
  • 5. Transfer all to a 9x13 baking dish. Top with feta. Bake until sauce is bubbling around edges, about 15 minutes. Let cool slightly and serve.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA



Baked Greek Shrimp With Tomatoes and Feta image

This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Provided by David Tanis

Categories     lunch, salads and dressings, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
2 pounds large ripe tomatoes
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds large shrimp, peeled and deveined
4 ounces Greek feta cheese
1/2 teaspoon dried oregano
2 tablespoons roughly chopped mint

Steps:

  • Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  • Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  • Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  • Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  • Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

RIGATONI WITH SHRIMP IN TOMATO AND FETA SAUCE



Rigatoni with Shrimp in Tomato and Feta Sauce image

Categories     Cheese     Pasta     Shellfish     Tomato     Bake     Feta     Shrimp     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 13

1/2 cup finely chopped onion
1 garlic clove, minced
6 tablespoons olive oil
1/2 cup dry white wine
three 14- to 16-ounce cans plum tomatoes including the juice, chopped coarse
2 tablespoons finely chopped fresh parsley leaves (preferably flat-leafed)
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
3/4 teaspoon salt
dried hot red pepper flakes to taste if desired
1 1/2 pounds medium shrimp (about 34), shelled, deveined if desired, and rinsed
1 pound dried rigatoni or other tubular pasta
1/2 pound Feta, crumbled

Steps:

  • In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
  • In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.

RIGATONI WITH FETA, TOMATOES, ARTICHOKES AND KALAMATA OLIVES



Rigatoni With Feta, Tomatoes, Artichokes and Kalamata Olives image

Inspired by a recipe member HeatherDiane submitted over 10 years ago. I loved the Greek influences of the original recipe and took it to the next level by adding some of my favorite ingredients. This is packed with flavor! I serve this to family & guests who prefer a meatless meal. Serve with a crusty bread & salad & you're golden! Enjoy.

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 ounces rigatoni pasta, any pasta will do, cook according to package directions, allow time for this
2 teaspoons olive oil
1 teaspoon dried oregano
2 garlic cloves, minced
1/4 cup green onion, sliced
15 ounces diced canned tomatoes, with juices
1/4 cup fresh flat leaf parsley, chopped, divided
2 tablespoons lemon juice
7 ounces marinated artichoke hearts, slightly drained
4 ounces kalamata olives, halved, add more to your liking
1 cup feta cheese, crumbled, divided, can use less

Steps:

  • Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
  • In the mean time.
  • Heat oil in a large nonstick skillet over medium high heat.
  • Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
  • Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
  • Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
  • Top with remaining 1/4 cup cheese, if desired and parsley.
  • Serve immediately.

Nutrition Facts : Calories 423.1, Fat 16.2, SaturatedFat 7.1, Cholesterol 81.2, Sodium 826, Carbohydrate 56.1, Fiber 8.6, Sugar 6, Protein 16.3

BAKED RIGATONI WITH HAM AND FETA



Baked Rigatoni with Ham and Feta image

Make and share this Baked Rigatoni with Ham and Feta recipe from Food.com.

Provided by Little Bee

Categories     Ham

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb rigatoni pasta, cooked al dente (boil 1-2 minutes less than package directions suggest)
2 cups diced cooked ham
5 large plum tomatoes, chopped
1 clove of chopped garlic
1 1/2 cups crumbled feta cheese
1 cup grated mozzarella cheese
2 teaspoons dried thyme
1 cup half-and-half
1/2 cup parmesan cheese

Steps:

  • Spray 13x9x2 glass baking dish with nonstick cooking spray.
  • Pour cooked, drained pasta into dish.
  • Mix in ham, tomatoes, cheeses and thyme.
  • Pour half& half over.
  • Sprinkle with salt and pepper and toss to blend.
  • Make sure you mix the cheeses in well.
  • Cover with foil.
  • Bake pasta at 375° for 30 minutes.
  • Uncover, sprinkle with Parmesan cheese and bake additional 10 minutes.

Nutrition Facts : Calories 669.4, Fat 30.6, SaturatedFat 16.2, Cholesterol 176.5, Sodium 725.4, Carbohydrate 60.6, Fiber 3.3, Sugar 4.7, Protein 37.2

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
  • Don't overcook the shrimp. Shrimp cooks very quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Use a good quality feta cheese. Feta cheese is a key ingredient in this dish, so make sure to use a good quality cheese that has a strong flavor.
  • Don't be afraid to experiment with different herbs and spices. This dish is a great opportunity to experiment with different flavors. Try adding some dried oregano, basil, or thyme to the sauce.
  • Serve with a side of crusty bread. This will help to soak up all the delicious sauce.

Conclusion:

Baked rigatoni with shrimp and feta is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover shrimp and feta cheese, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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