Best 5 Rigatoni With Marinara Sauce And Ricotta Recipes

RIGATONI WITH RICOTTA

Steps:

• 1. Cook the rigatoni according to package directions; drain.
• 2. In a small bowl, beat eggs. Stir in ricotta, Parmesan and parsley.
• 3. Spray a 13x9x2-inch baking dish with cooking spray. Layer in pan, 2 cups marinara sauce to cover bottom of pan; half of cooked rigatoni over sauce; top with half of ricotta mixture, dropped by spoonfuls; 1 cup mozzarella; 2 cups marinara sauce; remaining rigatoni and ricotta mixture; top with 1 cup mozzarella; remaining marinara sauce; and remaining 1 cup of mozzarella.
• 4. Bake, covered with foil, in a preheated 375-degree oven for 60-70 minutes. Uncover and continue cooking about 5 minutes or until cheese is melted. Let stand 15 minutes before serving.

RIGATONI WITH RICOTTA CHEESE

Steps:

• Preheat oven to 375°.
• Spray a 9x13-inch pan with Pam.
• Cook rigatoni as per directions on package; drain.
• Beat eggs in a small bowl.
• Stir in ricotta cheese, parmesan cheese and parsley.
• To assemble casserole:.
• Spread 2 cups pasta sauce to cover bottom of pan.
• Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
• Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
• Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
• Cover with foil and bake 60-70 minutes until bubbly.
• Uncover and continue cooking for another 5 minutes until cheese melts.
• Let stand 15 minutes before serving.

RIGATONI WITH STEAK SAUCE

Steps:

• Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
• Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
• Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

RIGATONI WITH MARINARA SAUCE AND RICOTTA

Steps:

• If using fresh tomatoes, cut a shallow X in bottom of each with a paring knife and blanch tomatoes in 3 batches in a large pot of boiling water, 1 minute per batch.
• Transfer blanched tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then halve lengthwise and seed. Chop tomatoes (fresh or canned), reserving juice (from cutting board or can).
• Cook garlic and red pepper flakes in oil in a 4-quart heavy pot over medium heat, stirring, until garlic is golden, about 5 minutes. Discard garlic, then add tomatoes with their juice and 1 1/4 tsp salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from heat and stir in basil and salt to taste.
• Cook rigatoni in boiling salted water, uncovered, until al dente, then drain.
• Toss pasta with warm marinara sauce in a large bowl. Serve with ricotta and grated Pecorino.