Indulge in a hearty and flavorful Italian feast with our selection of delectable pepperoni rigatoni bake recipes. These dishes combine the classic flavors of pepperoni, rigatoni pasta, and a rich, cheesy sauce to create a satisfying and comforting meal.
From the classic baked pepperoni rigatoni to variations featuring creamy vodka sauce, zesty sun-dried tomatoes, and a crispy breadcrumb topping, our collection offers a range of options to suit every taste. Whether you're looking for a quick and easy weeknight dinner or a special dish for a family gathering, these recipes are sure to impress.
PEPPERONI RIGATONI
My friend and I worked out this recipe as a main dish for the cafeteria at work. It's also become a favorite among teenagers at our church, who make a beeline for it at potlucks.-Becky Fisk, Ashland City, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers., Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 879mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein.
MEATY RIGATONI BAKE
Here's a super-easy Italian entree you may just fall in love with. "I created this dish from ingredients I had on hand," says Mary Jo Grossman of Cloquet, Minnesota. "My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 414 calories, Fat 23g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1385mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.
RIGATONI PASTA BAKE
This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly.
Provided by Ashley Fehr
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
- Add the Italian seasoning, garlic, salt and pepper and cook 1 minute.
- Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
- Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
- Reserve 1/2 cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
- Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9x13" or similar baking dish.
- Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
- **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
- Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.
Nutrition Facts : Calories 440 kcal, Carbohydrate 57 g, Protein 28 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 57 mg, Sodium 1310 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
CHEESY RIGATONI PEPPER BAKE
Provided by Ree Drummond : Food Network
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
- Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
- Preheat the oven to 350 degrees F.
- Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
- Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
- Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.
RIGATONI WITH PEPPERONI AND MOZZARELLA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, cook the pepperoni in a separate large pot or Dutch oven over medium heat, stirring occasionally, until just crisp, 5 to 7 minutes. Transfer to a plate using a slotted spoon. Add the onion, bell pepper and garlic to the pot. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.
- Add 1 cup water, the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper to the pot. Reduce the heat to medium low; simmer until the sauce thickens slightly, 10 minutes. Add the pasta and parmesan; toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat and stir in the mozzarella and pepperoni; season with salt and pepper. Top each serving with a pinch of red pepper flakes, basil and more parmesan.
Nutrition Facts : Calories 630 calorie, Fat 23 grams, SaturatedFat 10 grams, Cholesterol 50 milligrams, Sodium 860 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 28 grams
BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES
This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.
Provided by Kendra Vaculin
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
- Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
- Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
- Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.
PEPPERONI RIGATONI
Make and share this Pepperoni Rigatoni recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375*.
- Grease a 13x9 inch pan.
- Layer half the ingredients in order listed.
- Repeat layers.
- Bake, uncovered for 25-30 minutes, until light brown.
PEPPERONI RIGATONI
Make and share this Pepperoni Rigatoni recipe from Food.com.
Provided by Cookin In Texas
Categories < 4 Hours
Time 1h15m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours).
- While the sauce is simmering cook your pasta according to the directions on package.
- Heat oven to 350.
- mix sauce with pasta.
- Grease a 13x9 inch pan.
- Layer half the pasta ingredients in pan add a layer of each of the cheeses.
- Repeat then top with rest of cheeses.
- Bake, uncovered for 25-30 minutes, until light brown.
Nutrition Facts : Calories 517.5, Fat 22.1, SaturatedFat 11.5, Cholesterol 87.4, Sodium 1595.1, Carbohydrate 56.2, Fiber 3, Sugar 20.8, Protein 24.4
RIGATONI, SAUSAGE, PEPPERONI CASSEROLE FOR A CROWD
This was one of the dishes we served at our daughter's wedding reception. Everyone loved it. It makes a lot. I am going to guess at least three or more 9X13" pans or a large roaster full. My Aunt wrote this on a piece of notebook paper for me and she just said a large can of mushrooms, so I am guessing at the amount of mushrooms.
Provided by Nanny Annie
Categories < 60 Mins
Time 1h
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Fry onions, pepper, sausage, pepperoni, and mushrooms together until onions look clear. Drain grease off.
- Cook noodles according to package directions.
- Add Spaghetti sauce, the cooked meat, noodles and 1/2 the cheese.
- Pour in pan. Sprinkle the remaining cheese on top.
- Bake until heated through and the cheese is melted.
- 350 degree oven.
Nutrition Facts : Calories 533.5, Fat 26.7, SaturatedFat 10.6, Cholesterol 97.4, Sodium 1490.4, Carbohydrate 48.7, Fiber 2.6, Sugar 16.6, Protein 24.3
ITALIAN RIGATONI CASSEROLE
Italian sausage gives this rigatoni casserole its continental name, but for hearty appeal it has to share credit with ground beef and mushrooms.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, crumble meat into large skillet; cook on medium heat until done, stirring frequently. Drain.
- Return meat mixture to skillet; stir in pasta sauce, mushrooms and 1 cup cheese.
- Drain pasta. Add to pasta sauce mixture; mix lightly.
- Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with pepperoni and remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 610, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1110 mg, Carbohydrate 69 g, Fiber 5 g, Sugar 8 g, Protein 32 g
ITALIAN SAUSAGE RIGATONI BAKE
This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions; drain., In a large skillet, cook sausage, mushrooms and pepper over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, 8-10 minutes; drain. Stir in marinara sauce, Parmesan cheese and cream. Add rigatoni and toss to coat., In each of 2 greased 8-in. square baking dishes, layer one-fourth of the rigatoni mixture and one-fourth of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if tops brown too quickly.) Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 535 calories, Fat 26g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the dish will taste. Try to use fresh, organic produce whenever possible.
- Don't overcook the pasta. Rigatoni should be cooked al dente, meaning it should be slightly firm to the bite. If you overcook the pasta, it will become mushy and the dish will be less enjoyable.
- Use a variety of cheeses. The combination of mozzarella, Parmesan, and ricotta cheeses gives this dish a rich and flavorful taste. You can experiment with different types of cheeses to create your own unique flavor profile.
- Don't be afraid to add your own personal touches. This recipe is a great starting point, but you can add your own favorite ingredients to make it your own. For example, you could add some chopped spinach, diced zucchini, or cooked sausage.
Conclusion:
Pepperoni rigatoni bake is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great dish to serve at parties or potlucks. With its combination of pasta, pepperoni, cheese, and sauce, this dish is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give pepperoni rigatoni bake a try. You won't be disappointed!
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