Best 5 Easy Baked Rigatoni With Cheese Recipes

CHEESY RIGATONI BAKE

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

BAKED RIGATONI

Steps:

• Cook rigatoni.
• Drain.
• Brown ground beef.
• Drain grease.
• Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
• cheese and ricotta cheese together with rigatoni noodles.
• Pat mixture in a 13" x 9" pan.
• Sprinkle with remaining 1/2 cup of mozzarella cheese.
• Sprinkle some grated parmesan cheese on top.
• Cover with foil.
• Bake at 375 degrees for 30 minutes.

BAKED RIGATONI

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.

BAKE & SAVE BEEF AND CHEESE RIGATONI PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190˚C.)
• In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
• In the same pan, melt the butter, and mix with the flour until it forms a paste.
• Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
• In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
• Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
• Bake both for 30-35 minutes, or until cheese is melted and golden brown.
• Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F (190°C) for 40 minutes. Remove cover and bake an additional 10 minutes.)
• Nutrition Calories: 1916 Fat: 61 grams Carbs: 223 grams Fiber: 12 grams Sugars: 21 grams Protein: 110 grams
• Enjoy!

BAKED RIGATONI WITH FOUR CHEESES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 x 13 inch baking dish with butter.
• Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
• Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside.
• If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium.
• Add garlic and saute until light brown.
• Add the flour and stir for 2 minutes.
• Gradually add in the milk, stirring with each addition. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
• Gradually whisk in all the cheeses.
• Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce.
• Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta.
• Pour pasta mixture into the baking dish.
• Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the garlic powder, remaining parsley, and bread crumbs and toss to coat.
• Sprinkle the bread crumbs over the pasta mixture. Drizzle the top with remaining olive oil and bake until the top is golden brown, about 30 minutes.