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Rigatoni Pie

Rigatoni Pie

One day I was watching TV with my husband and as we were pressing the remote control, we stopped for a while on Paprika. So in passing I saw this final product, I had not seen the stages of preparation. My husband said that maybe one day I will prepare too. I did not find anything complicated and it is effective, but also very good. When you are full of ideas, I recommend you try this flour recipe!

  • 250 gr rigatoni pasta
  • 700 gr minced meat (500 pork + 200 beef)
  • 2 small green onions
  • 1/2 ardei kapia
  • 600 gr peeled tomatoes in tomato juice
  • 1 clove of garlic
  • 2 tablespoons oil
  • salt
  • pepper
  • 1 teaspoon grated dried basil
  • 4 twigs marar green
  • 200 gr mozzarella
  • 70 gr cheese
  • 50 gr parmesan

Servings: 4

Preparation time: less than 120 minutes


Peel a squash, grate it and slice it. We cut the kapia pepper into cubes. Put the peeled tomatoes in a blender and pass them. Heat the oil in a pan. Put the peeled garlic clove, kapia pepper and green onion. Saute for 2 minutes, then remove the garlic and add the meat. Mix well, then put a cup of water. Sprinkle with salt and pepper. Leave the right heat, and when the liquid has dropped by half, add the mashed tomatoes. Turn with a spatula, sprinkle with dried basil and let the sauce boil a little longer. We don't reduce it at all because I also absorb pasta. Pull the pan aside, add the chopped green dill and prepare the pasta. Put salt water in a pot, transfer it to the fire. When the water boils, put the pasta, boil it for about 7-8 minutes. When they are ready, we turn them over in a sieve and let them drain well. We cut the mozzarella into round slices. We put the cheese on the grater with large meshes, and the Parmesan cheese on the small grater. Grease a ceramic bowl with butter, line it with baking paper. We place rigatoni standing, next to each other, sprinkle a little grated Parmesan cheese. Put the meat mixture on top, level it. Sprinkle a little cheese, place the mozzarella slices, then sprinkle the rest of the cheese and parmesan. Put the dish in the hot oven at a suitable temperature. When the pie has browned on top, take it out of the oven. Serve hot. Enjoy your meal!

How to Make A Savory Rigatoni Pie Recipe With Homemade Marinara

Marinara, a versatile ingredient, adds a zesty, tangy flavor to many Italian dishes. Historians believe marinara sauce originated in the southern region of Italy around Naples or Sicily. Tomatoes first appeared in Europe when explorers brought them over from the New World in the 16th century. From there, a simple sauce of tomatoes, olive oil, garlic, and herbs was born and has graced many plates since.

Marinara is used in a variety of recipes, from pasta to meatloaf to chicken parmesan and more. Although many people expand upon the original marinara recipe, the basic Italian version stands well on its own. For this recipe, you can make your marinara sauce or use your favorite canned one. We hope you enjoy this unique twist on a classic Italian dish!

Not only does this recipe taste delicious, but it also contains whole, healthy ingredients as well. Everyone can enjoy this dish, even those on a low-carb diet. You can always swap the rigatoni for a gluten-free option made with ingredients like d, brown rice, or corn. Either way, it makes a beautiful meal for a cold night or when you need some comfort food.

Tips, tricks, and frequently asked questions

What does rigatoni mean in Italian?

It is a derivative of the word rigato which means ridged (or lined). A reference to the ribbing on the outside of the pasta.

What & rsquos the difference between rigatoni and penne and ziti?

Rigatoni is short and wide. It & rsquos got a round hollow center and is ribbed on the outside. Ziti is also hollow, but much thinner / narrower. It is not typically ribbed. Penne is thinner, like the ziti, but is ribbed on the outside and is cut at an angle on the ends.

For a meat and sauce dish like this, rigatoni noodles are perfect because the wide opening allows the sauce, meat, and cheese to get inside!

My husband loves when we use hot Italian sausage!

Rigatoni Pie

Rigatoni Pie

Pasta with vodka sauce is one of my favorite dishes in the world. That goes double when there is seafood or chicken tossed in with it! It will always have a special place in my heart as the first dish I ever cooked entirely on my own when I moved into my first apartment. This time I put a big old spin on it by turning it into a showstopper rigatoni pie! It was simple to make and so incredible. The chicken and vodka sauce were first on my list to do.

I wanted the rigatoni pie to have a protein element, and chicken goes with vodka sauce so well. I diced it up small, then cooked it in both olive oil and butter for loads of flavor. When I removed it from the pan it also left a fantastic layer of flavor for the vodka sauce! The vodka sauce was a simple mixture of onion, diced tomatoes, vodka (obviously!), Heavy cream and crushed red pepper. It needed to cook for an hour total. In the meantime I could gather everything else! It would not have been rigatoni pie without rigatoni! I only cooked it for 4 minutes since it was going to cook the rest of the way in the oven. I stirred it with the cooked chicken, lots of parmesan cheese, eggs, mascarpone cheese and garlic powder. Then I tossed all of that with the finished sauce and poured it into my greased springform pan. That was going to make it easy to release! Mozzarella made the top so gooey and cheesy. The rigatoni pie needed to bake for 30 minutes to get bubbly and set. Oh my goodness, when it came out it was a thing of beauty! I waited 5 minutes or so to release it from the pan. Then I waited another 15 minutes to cut it so that it could really set. It was also really important to use a super sharp knife that could cut through it easily without squishing it.

The secret to the rigatoni pie was definitely the mascarpone cheese. It gave it extra tang and also kept it from drying out in the oven. It & # 8217s a pet peeve of mine when baked pasta is bone dry! I loved that this was such a fun twist on one of my all time favorites. My husband went nuts for it and went back for seconds. Pssst & # 8230the leftovers are even better the next day. Hope you all enjoy! xoxo

Rigatoni Pie

Rigatoni Pie

Chicken legs with Barbera grapes

Not as unusual as this recipe may seem. meat and grapes perfectly bind together. For this recipe, the grape used is Barbera. Barbera is an ancient Italian grape dated back to 17th century naturally high in acidity with strong black cherry flavors. For its acidity, the flavor must be balanced with a little honey and sweet wine or liqueur during cooking. Obviously you can replace Barbera with any other type of grapes. If your grapes are sweet, simply remove the honey from the ingredients.

Ingredients for 2 persons:

800 gr Barbera grapes (oviously you can choose any other type of grapes. If your grapes are very sweet, remove the honey from the ingredients) Barbera grapes is an ancient Italian grape dated back to 17th century naturally high in acidity with strong black cherry flavors

Fresh thyme & # 8211 Fresh sage & # 8211 salt & # 8211 pomegranate seeds

Half glass pomegranate liqueur (or alternatively half a glass of red sweet wine)

1.Heat 4 tbsp oil in a non stick pan. Add the chicken legs and cook until browned all around. Add the salt.

2. Add the grapes to the skillet, the herbs, the pomegranate liqueur (or alternatively half a glass of red sweet wine) and 1 tbsp of honey over the grapes.

3. Bake in the preheated oven for 50 min.

4. When ready transfer the chicken to plates. Filter the liquid from the pan, add 1 teaspoon of corn flour and boil (in a small saucepan) for 1-2 min until it becomes a creamy and glossy sauce. Pour on the chicken legs. Decorate with fresh herbs and pomegranate seeds.

Serve with fresh Barbera wine

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Rigatoni Pasta Pie

If you love a good baked pasta dish like I do, you're probably going to fall for this Rigatoni Pasta Pie. It & # 8217s a vegetarian version that & # 8217s creamy, cheesy and pretty dang dreamy. While a traditional baked pasta dish is always delicious sometimes it & # 8217s fun to shake things up. Like the presentation for instance. We & # 8217ve pushed the traditional casserole dish aside and opted for a spring-form pan.

Our rigatoni pasta pie is made using two of our favorite homemade sauces. Our Tomato Sauce and Bechamel Sauce. Both sauces could easily be made in advance to save time.

Standing the rigatoni into the spring form pan allows them to be filled to the brim with all of the cheesy saucy goodness. Remember that you want to cook the pasta until just shy of al-dente. This allows them to hold their shape. Not to worry, they will finish cooking in the oven.

I & # 8217ve found the easiest way to make sure all of the sauce gets into the pasta is to carefully pour the sauce and then use the back of a spoon to gently push it into the pasta.

Once you have your Rigatoni Pasta Pie assembled, all that & # 8217s left to do is cover with aluminum foil and then bake until it & # 8217s golden and bubbling. The hardest part will be waiting for the pasta pie to cool so that you can slice it.

If you get impatient and slice it before it & # 8217s ready it could fall apart and the whole reason we spend the time to arrange the rigatoni into the spring-form pan is so we could slice it amiright? Patience grasshopper.

In my opinion, if you & # 8217re lucky enough to have any slices leftover they & # 8217re even better the day. Simply pop in the microwave to re-heat and voila.

PS Y’all… It really makes our day when you make our recipes. IF you do, please SHARE & TAG us on Instagram #Bellalimento

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How to prepare Rigatoni pie

To prepare the pasta pie, first boil the eggs: place them into a pot with cold water, and as soon as they come to a boil, let them cook for about 9 minutes. When they are cooked, remove the shells while they are still warm and set the eggs. aside 1. In the meantime, prepare the sauce: finely chop an onion and a clove of garlic 2 and place the chopped mixture in a large oiled pan. Let everything sweat for about fifteen minutes, adding a few tablespoons of water if necessary so as not to burn the sauce 3.

Add the tomato puree 4, season with salt and cook over low heat until the sauce has thickened: it will take about 30-35 minutes. Flavor hand-thorn basil leaves and thyme leaves 5. Slice the eggs with a knife or egg cutter to obtain regular slices 6.

Now cut the salami, mortadella and provola 7 into small cubes. Also cut the mozzarella into cubes and put in a strainer so it will release the excess whey 8. Boil plenty of water, add salt, and cook the rigatoni 9.

Drain the pasta halfway through cooking and immediately put it in the sauce 10, then add 2-3 cubes each of salami, mortadella 11 and provola 12.

Mix everything carefully 13 and transfer half of the mixture into a 13x9 inch (34x24 cm) baking dish 14. Add a couple of tablespoons of grated Parmesan cheese and half the boiled eggs 15.

Then add the remaining part of mortadella, salami 16 and provola 17. Cover with the rest of the pasta 18

and finish with mozzarella 19 and the remaining part of eggs and grated Parmesan cheese 20. Your pasta is ready to bake in a static oven preheated to 390 ° F (200 ° C) for about 15 minutes, then 4-5 minutes under the grill to brown the surface. Enjoy your meal 21!

Baked Alfredo Rigatoni Pie

A few years ago I worked in a deli and learned a lot about different cheeses. It was a cheese awakening. Before that, I hadn’t tried very many cheeses. Now I have all kinds of new favorites. I really love Bries, aged Goudas, goat cheese, and Italian cheeses like Burrata, Mascarpone, Taleggio, and Parmigiano Reggiano.

You haven’t lived unless you’ve chopped up an 85 pound wheel of Parmigiano Reggiano. I used to have to stand on a stool to give me more leverage.

I can tell you without a doubt, there is definitely a difference between domestic parmesan cheese and authentic Parmigiano Reggiano. Parmigiano Reggiano has such an intriguing, nutty flavor. It’s SO good!

And it’s what I used to top my Baked Alfredo Rigatoni Pie. You might look at the pictures and think this recipe is complicated, but it’s definitely not. You just cook your rigatoni and line the pasta in a springform pan, then pour the sauce on top, followed by the cheese. The “pie” is baked for 30 minutes until golden brown, and that’s it! You’re seconds away from an incredible meal.

Baked Alfredo Rigatoni Pie

1 lb. rigatoni, cooked according to package instructions
2 tablespoons salted butter, melted
2 large eggs
1 cup ricotta cheese
1 cup sour cream
1 (15 ounce) jar alfredo sauce
1 teaspoon minced garlic
1/4 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
1 1/4 cups finely grated Parmigiano Reggiano
1 tablespoon finely chopped fresh basil or Italian parsley

Heat oven to 400 degrees F. Coat a 10-inch springform pan with cooking spray or oil.

Toss together cooked rigatoni and melted butter in a large bowl until combined. Stand the rigatoni up vertically in springform pan.

In a large bowl, whisk together eggs, ricotta, sour cream, alfredo sauce, garlic, salt and pepper until well combined pour mixture on top of rigatoni. Sprinkle parmesan cheese on top. Bake 30-35 minutes, or until golden brown and bubbly. Sprinkle with fresh herbs. Remove outer ring from pan, and cool pasta at least 10 minutes before serving.

The pasta

Use the largest rigatoni shaped pasta you can find. The reason for this is so that it’s easier to pipe the ricotta mixture into them. The smaller they are the harder they will be to fill. I use paccheri pasta when I can find them but when I can’t get my hands on them I use manicotti shells and cook them the same way as directed in the recipe but I snip them in half and each manicotti becomes two pieces of pasta. I place the straight cut edges down on the pan and they sit up just beautifully.

Video: How To Make Pizza Rigatoni Pie. Delish