Best 3 Rigatoni Casserole Recipes

Rigatoni casserole is a comforting and hearty dish that is perfect for a weeknight meal or a special occasion. It is a versatile dish that can be customized to your liking, with different types of meat, vegetables, and cheeses. This article will provide you with tips and tricks for making the best rigatoni casserole, as well as a few different recipes to try. Whether you are a novice cook or an experienced chef, you are sure to find a recipe in this article that you will love.

Let's cook with our recipes!

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)

Italian Casserole (Rigatoni and Cheese With Tomato Sauce) image

Make and share this Italian Casserole (Rigatoni and Cheese With Tomato Sauce) recipe from Food.com.

Provided by littleturtle

Categories One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 lb rigatoni pasta or 1 lb elbow macaroni
2 (15 ounce) cans tomato sauce
2 teaspoons dried oregano (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon salt
3 garlic cloves, chopped
1 lb swiss cheese or 1 lb mozzarella cheese, sliced thin
1/2 cup butter, melted (1 stick)

Steps:

Preheat oven to 350°F.
In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
Add sauce to pasta and toss to coat.
In a baking dish, arrange pasta and cheese in layers, ending with cheese.
Pour melted butter over all.
Bake, covered, for 15 minutes.
Uncover, and bake for another 15 minutes.
To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

Nutrition Facts : Calories 458.3, Fat 24.1, SaturatedFat 14.5, Cholesterol 104.4, Sodium 727.6, Carbohydrate 41.7, Fiber 2.9, Sugar 5.1, Protein 20

RIGATONI CHICKEN AND CHEESE CASSEROLE

Rigatoni Chicken and Cheese Casserole image

Make and share this Rigatoni Chicken and Cheese Casserole recipe from Food.com.

Provided by debrab

Categories < 4 Hours

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces rigatoni pasta, uncooked
1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup margarine or 1/3 cup butter
1/3 cup all-purpose flour
2 tablespoons instant chicken bouillon granules
4 1/2 cups milk
1 1/2 cups sharp cheddar cheese
3 cups cubed chicken
1 (2 ounce) jar pimientos, drained, chopped
1 (3 ounce) can French-fried onions (optional)

Steps:

Cook pasta according to package directions. Preheat oven to 350. In large skillet, over medium heat, cook celery and onion in margarine until tender. Stir in flour and boullion. Gradually stir in milk. Cook and stir until thickened and bubbly. Remove from heat. Add cheese; stir until melted. Stir in pasta, chicken, and pimento. Spoon into a greased 9x13 baking dish. Cover. Bake 30 minutes or until hot and bubbly. Uncover; top with French fried onions, if desired. Bake 5 minutes longer. Let stand 10 minutes.

TOFU RIGATONI CASSEROLE

Tofu Rigatoni Casserole image

Categories Blender Cheese Pasta Soy Bake Sauté Vegetarian Kid-Friendly Cookie Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 onion, finely chopped
3 garlic cloves, finely chopped
1 (28-ounce) can crushed tomatoes
1 pinch dried oregano
1 (12- to 14-ounce) package firm tofu, drained
1 large egg
1 pinch grated nutmeg
Salt and freshly ground black pepper to taste
1 (10-ounce) package frozen spinach, defrosted and drained
1 (1-pound) box rigatoni, cooked al dente and drained
1 pound fresh mozzarella, grated (about 4 cups)
3 ounces grated Parmesan (about 3/4 cup)

Steps:

1. Preheat oven to 350°F.
2. Heat the oil in a saucepan over medium-high heat. Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more.
3. Add the tomatoes and oregano. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.
4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 cup of the mozzarella, and 1/2 cup of the Parmesan.
5. Drizzle a coating of olive oil into a 13-by-9-inch baking pan. Add the pasta mixture and sprinkle the remaining cheeses over the top. Bake until golden and bubbling, 35 to 40 minutes. Let cool for 10 minutes before slicing.

Tips:

Choose the right pasta. Rigatoni is a great choice for this casserole because it holds its shape well and can stand up to the hearty sauce.
Don't overcook the pasta. Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold its shape.
Use a flavorful sauce. The sauce is the star of this dish, so make sure it's packed with flavor. Use a sauce that you love and that will complement the other ingredients in the casserole.
Don't be afraid to experiment. There are endless possibilities when it comes to making a rigatoni casserole. Feel free to experiment with different ingredients and flavors to create a dish that you and your family will love.

Conclusion:

Rigatoni casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal or a special occasion. With so many different recipes to choose from, you're sure to find a rigatoni casserole that you'll love.