Indulge in the culinary delight of Rigatoni with Ricotta Cheese, a classic Italian pasta dish that combines the richness of ricotta cheese with the hearty texture of rigatoni pasta. This delectable dish is not only easy to prepare but also versatile, offering variations to suit every palate. Discover the authentic Italian recipe, featuring a creamy ricotta filling, savory spinach, and a sprinkle of Parmesan cheese. For a vegetarian twist, explore the Spinach and Ricotta Stuffed Rigatoni recipe, where spinach and ricotta take center stage, creating a delightful meatless meal. If you're seeking a more indulgent option, the Rigatoni with Ricotta and Sausage recipe incorporates succulent Italian sausage into the mix, delivering a burst of flavor in every bite. And for those with dietary restrictions, the Gluten-Free Rigatoni with Ricotta and Spinach recipe offers a delicious alternative using gluten-free pasta. Prepare to embark on a culinary journey as you explore these flavorful renditions of Rigatoni with Ricotta Cheese.
Let's cook with our recipes!
RIGATONI WITH RICOTTA
Rigatoni with Ricotta
Provided by The Rachael Ray Staff
Number Of Ingredients 28
Steps:
- Preheat oven to 425°F
- In a small saucepot, heat EVOO over medium to medium-high heat
- Add butter and melt
- When it starts to foam, add garlic, stir a minute and add tomatoes, mashing them up
- Add onion, basil and bay
- Season with salt and pepper; simmer 30 minutes over low heat
- Remove onion
- Add butter to sauce to finish
- Bring a pot of water to a boil for the pasta
- Combine ricotta with salt, pepper, thyme, parsley, mint, lemon zest, half the mozzarella and half of the Parm
- Salt pasta water
- Boil rigatoni about 7-8 minutes, under-cooking it a minute or so from al dente
- Reserve about 1 cup of starchy cooking liquid
- Drain pasta and return to hot pot, stir in ricotta mixture, peas and adding starchy cooking water to combine as needed
- Transfer to a baking dish
- Pour red sauce evenly over top of pasta in baking dish, top with remaining mozzarella and Parm cheese
- Bake until bubbly and the cheese is browned, 15-18 minutes--be careful not to dry the pasta out
RIGATONI WITH RICOTTA
A co-worker shared this recipe with me recently and it sounds fantastic--all those cheeses! Oh my! Can't wait to make this! Photo: www.luuux.com
Provided by Ellen Bales
Categories Pasta
Time 1h25m
Number Of Ingredients 7
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 WTH SPINACH AND RICOTTA CHEESE
Steps:
- 1. In a sauce pan, heat 2 tablespoons oil. Add all-purpose flour and cook for about 1 minute (until flour become light brown). Stir in ½ cup milk and cook until it thickens to sauce consistency. Add salt and black pepper. Set aside.
- 2. Cook rigatoni according to package direction. (I prefer it little under cooked) Cook frozen spinach according to package directions.
- 3. In a large sauce pan heat 2 tablespoons oil. Add garlic and cook 30 seconds. Add diced tomato and tomato sauce. Add Italian seasoning and crushed red pepper. Cook for about 10 minutes. Remove from heat.
- 4. Add cooked spinach. Add white sauce and ricotta cheese and mix it well.
- 5. Add salt and pepper according to your taste. Set aside 1 cup of sauce. Mix cooked pasta and sauce in a large baking dish.
- 6. Sprinkle mozzarella cheese on top. Cover it with aluminum foil (poke couple of hole to allow steam to escape). Bake it in 350-degrees for 15 minutes remove foil and broil until cheese is golden brown (about 4 minutes). Serve hot with garlic bread. Serve remaining sauce as a dipping sauce with garlic bread.
RIGATONI WITH RICOTTA CHEESE
This is very good. If you can't find the Barilla Al Forne Sauce, any spaghetti sauce tastes just great. I always use extra cheese in my recipes. I'm a cheese-a-holic. You know--admitting it is the first step LOL. Enjoy the recipe!
Provided by kzbhansen
Categories Cheese
Time 2h10m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
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.
BAKED RICOTTA AND SPINACH RIGATONI
This is a one pot, one dish meal. If you can get your hands on smoked mozzarella versus the regular stuff, you'll take the flavor to the next level.
Provided by Dave Lieberman
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.
- To make the bechamel sauce:
- Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.
- Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.
Tips:
- To ensure the rigatoni is cooked perfectly, use a large pot of boiling salted water and cook the pasta according to the package instructions.
- For a creamy and flavorful sauce, use high-quality ricotta cheese. If possible, use fresh ricotta cheese, as it has a richer flavor than store-bought varieties.
- To add a touch of sweetness to the sauce, use ripe cherry tomatoes or sun-dried tomatoes. Alternatively, you can use a combination of both for a more complex flavor.
- If you don't have fresh basil on hand, you can use dried basil instead. However, fresh basil will give the dish a more vibrant flavor.
- To make the dish even more flavorful, add a pinch of red pepper flakes or a drizzle of hot sauce.
Conclusion:
This Rigatoni with Ricotta Cheese recipe is a simple yet delicious dish that is perfect for any occasion. The creamy ricotta cheese sauce is rich and flavorful, and the combination of cherry tomatoes, basil, and Parmesan cheese adds a touch of freshness and complexity. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, this recipe is sure to please everyone at the table.
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