Best 2 Seafood Rigatoni Recipes

SEAFOOD RIGATONI

Steps:

• To prepare sauce: In a medium sauce pan over medium high heat add oil.
• When warm add onion and garlic.
• Sauté for 3 minutes.
• Add tomatoes, carrot, wine, lemon zest, oregano, salt and red pepper.
• Bring to a boil.
• Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
• While the sauce simmers, preheat oven to 400°F.
• Cook rigatoni as per package directions, approximately 10 to 12 minutes.
• Drain rigatoni and place in a 13 x 9 inch casserole that has been sprayed with non-stick cooking spray.
• Add the shrimp and scallops and mix well.
• Sprinkle mozzarella cheese evenly over top and bake until cheese melts and seafood is cooked through, approximately 10 to 15 minutes.
• Garnish with chopped parsley.

BAKED RIGATONI WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 425 degrees F.
• In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
• In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
• Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.