Type what you have

Ingredients

• ✓ rigatoni pasta
• ground beef
• turkey sausage
• spaghetti sauce
• mushroom
• mozzarella cheese
• pepperoni

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
3. 3 Meanwhile, brown ground beef and Italian sausage in a large skillet over medium heat; transfer to a baking dish using a slotted spoon. Stir spaghetti sauce, mushrooms, and rigatoni into beef and sausage mixture. Sprinkle mozzarella cheese and pepperoni over top.
4. 4 Bake in the preheated oven until cheese is brown and bubbly, about 20 minutes.
5. 5 Enjoy!

By ERINLOVE65

Ingredients

• ✓ rigatoni pasta
• olive oil
• butter
• garlic
• broccoli floret
• vegetable broth
• basil
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Heat olive oil and butter in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add broccoli and continue cooking for 2 to 3 minutes. Pour in broth; cover and simmer until broccoli is tender, 3 to 5 minutes.
3. 3 Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.

By Star Pooley

Ingredients

• ✓ rigatoni pasta
• guanciale
• olive oil
• white wine
• tomato sauce
• black pepper
• kosher salt
• pecorino romano cheese

Instructions

1. 1 Cut guanciale into 1-inch by 1/8-inch strips.
2. 2 Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
3. 3 Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
4. 4 At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
5. 5 Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
6. 6 Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
7. 7 Ladle into 2 bowls and serve.

By John Mitzewich

Ingredients

• ✓ rigatoni pasta
• chicken breast
• garlic
• bacon
• vegetable oil
• zucchini
• yellow squash
• alfredo sauce
• milk
• sun-dried tomato
• almond
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. 2 Place chicken in the prepared baking dish; coat with garlic. Bake in the preheated oven until juices run clear and an instant-read thermometer inserted into centers reads at least 165 degrees F (74 degrees C), about 25 minutes. Cool, then chop.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
4. 4 Cook bacon in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
5. 5 Heat oil in a skillet over medium heat. Add zucchini and yellow squash; cook until tender and lightly browned. Combine Alfredo sauce and milk in a small bowl; set aside.
6. 6 Serve chicken over pasta; pour Alfredo sauce over top. Top with zucchini and squash; sprinkle with bacon, sun-dried tomatoes, almonds, and Parmesan cheese.

By CALLIEW

Ingredients

• ✓ rigatoni pasta
• olive oil
• chicken
• mushroom
• garlic
• spaghetti sauce
• half-and-half
• italian seasoning
• spinach
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender but firm to the bite, 8 to 10 minutes. Drain.
2. 2 While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add chicken and sauté until no longer pink in the center, about 10 minutes; transfer to a plate.
3. 3 Add mushrooms to the skillet and sauté until tender, 5 to 10 minutes. Add garlic; sauté until fragrant and golden, 1 to 2 minutes.
4. 4 Stir spaghetti sauce, half-and-half, and Italian seasoning into the skillet. Reduce the heat to medium and cook, stirring occasionally, until sauce thickens, 10 to 15 minutes.
5. 5 Return cooked chicken to the skillet, then add spinach. Cook until spinach is wilted, about 5 minutes.
6. 6 Add cooked pasta and mozzarella cheese to the chicken and sauce; stir until melted. Garnish with Parmesan cheese and fresh basil.

By Colleen

Ingredients

• ✓ rigatoni pasta
• olive oil
• onion
• salt
• garlic
• red pepper flakes
• tomato
• water
• basil
• butter
• parmigiano-reggiano cheese

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion and salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add red pepper flakes, then blended tomatoes with water. Bring to a simmer; adjust heat to medium or medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
3. 3 Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
4. 4 Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

By John Mitzewich

Ingredients

• ✓ rigatoni pasta
• turkey sausage
• onion
• spaghetti sauce
• cottage cheese
• mozzarella cheese
• egg
• parmesan cheese
• parsley
• italian seasoning
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
3. 3 Meanwhile, cook sausage and onion in a large skillet until sausage is no longer pink and onion is translucent, 5 to 7 minutes.
4. 4 Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, eggs, Parmesan cheese, parsley, Italian seasoning, basil, salt, and black pepper in a large bowl. Add sausage mixture; stir until well combined. Add rigatoni; carefully stir until well incorporated. Transfer to the prepared baking dish; cover.
5. 5 Bake in the preheated oven for 45 minutes. Top with remaining 1 cup mozzarella cheese; continue baking, uncovered, until cheese is melted, about 15 minutes.

By Yoly

Ingredients

• ✓ rigatoni pasta
• hot sausage
• marinara sauce
• fennel
• red bell pepper
• yellow onion
• basil
• garlic
• salt
• pepper
• mozzarella cheese
• parmesan cheese
• asiago cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
2. 2 Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
3. 3 Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
4. 4 Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

By Boog

Ingredients

• ✓ rigatoni pasta
• raisin
• olive oil
• anchovy
• onion
• garlic
• broccoli
• saffron
• pine nut
• cinnamon
• bread crumb
• red pepper flake
• bread crumb
• black pepper

Instructions

1. 1 Soak raisins in warm water for 10 minutes; drain and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
3. 3 At the same time, heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies, onions, and garlic, until fragrant, 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat, stirring often to avoid burning. Cook evenly until softened, about 10 minutes. Break up large florets as soon as they softens; ideally, you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.
4. 4 Add a ladle of pasta water to a small bowl, add the saffron threads, and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts, raisins, and cinnamon. Stir often.
5. 5 Drain cooked pasta, reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat, adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ rigatoni pasta
• olive oil
• onion
• turkey sausage
• crushed tomato
• water
• basil
• oregano
• parsley
• mozzarella cheese
• parmesan cheese
• aluminum foil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
2. 2 Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from heat and add 2/3 of the sauce to pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil..
6. 6 Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.

By JennyD

Ingredients

• ✓ rigatoni pasta
• vegetable oil
• onion
• garlic
• zucchini
• yellow squash
• green bell pepper
• mushroom
• tomato
• oregano
• basil
• red pepper flakes
• salt
• black pepper
• shrimp

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
2. 2 Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
3. 3 Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

By PKELLYC

Ingredients

• ✓ rigatoni pasta
• prosciutto
• heavy cream
• tomato
• vodka
• roasted red pepper
• parsley
• garlic powder
• white sugar
• salt
• black pepper
• red pepper flakes
• parmesan cheese
• green pea

Instructions

1. 1 Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
2. 2 Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
3. 3 Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
4. 4 Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

By ANGCHICK

Ingredients

• ✓ rigatoni pasta
• salt
• chicken breast
• olive oil
• tapioca starch
• italian seasoning
• salt
• black pepper
• water
• mushroom
• artichoke heart
• sun-dried tomato
• garlic
• chardonnay wine
• heavy cream
• cheddar cheese

Instructions

1. 1 Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and reserve pasta water.
2. 2 Meanwhile, combine tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add chicken pieces and toss to coat.
3. 3 Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter, don't do this.
4. 4 Pour in reserved pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook about 5 minutes.
5. 5 Mix in white wine, cream and Cheddar cheese. Whisk until sauce is slightly thickened. Add rigatoni and toss to combine.
6. 6 Add rigatoni and toss to combine. Serve immediately.

By thedailygourmet

Ingredients

• ✓ rigatoni pasta
• olive oil
• chicken
• garlic
• heavy cream
• spaghetti sauce
• spinach
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. 2 In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
3. 3 Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

By Mary

Ingredients

• ✓ rigatoni pasta
• bacon
• garlic
• milk
• cream cheese
• butter
• parmesan cheese
• green pea
• ham

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
3. 3 Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

By Big Daddy Cooks

Ingredients

• ✓ rigatoni pasta
• milk
• blue cheese
• cream cheese
• buffalo wing sauce
• garlic powder
• paprika
• black pepper
• chicken breast

Instructions

1. 1 Bring a large pot of water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, combine milk, blue cheese, and cream cheese in a large skillet over medium-high heat. Cook, stirring frequently, until cheeses melt, about 5 minutes.
3. 3 Drain pasta into a colander; reserve about 1/4 cup cooking liquid and pour into the sauce. Add Buffalo sauce, garlic powder, paprika, and black pepper and stir until smooth. Mix in the pasta and chicken and heat until chicken is warmed through, 2 to 3 minutes.

By Angelahk

Ingredients

• ✓ rigatoni pasta
• olive oil
• garlic
• eggplant
• plum tomato

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes.
2. 2 Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
4. 4 Pour sauce over pasta.

By alands18

Ingredients

• ✓ rigatoni pasta
• butter
• all-purpose flour
• turkey stock
• pasta sauce
• water
• onion soup mix
• garlic
• salt
• pepper
• monterey jack cheese
• cheddar cheese
• turkey breast

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
3. 3 Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.

By Susan Bailey

Ingredients

• ✓ rigatoni pasta
• olive oil
• garlic
• sweet sausage
• green pea
• heavy cream
• butter
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

By Elaina

Ingredients

• ✓ rigatoni pasta
• vegetable oil
• ground beef
• onion
• celery
• green bell pepper
• garlic
• water
• spaghetti sauce
• worcestershire sauce
• thyme
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add beef, onions, celery, bell pepper, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
2. 2 Add water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper; stir to combine. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in Cheddar cheese, 1/2 cup at a time.

By peloquinswife

Ingredients

• ✓ rigatoni pasta
• chicken breast
• ranch salad dressing mix
• salt
• black pepper
• garlic powder
• neufchatel cheese
• sour cream
• buffalo wing sauce
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
3. 3 Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted.
4. 4 Add pasta and chicken and continue cooking until well incorporated and heated through.

By Yoly

Ingredients

• ✓ rigatoni pasta
• butternut squash
• smoked sausage
• olive oil
• butter
• sage
• lemon juice
• parmesan cheese
• kosher salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Preheat an oven to 450 degrees F (230 degrees C). Place butternut squash and sausage on a large baking pan. Drizzle with oil; toss to coat.
3. 3 Roast in preheated oven for 12 minutes. Toss with 3 tablespoons cubed butter and sage; return to oven. Cook until squash is caramelized and tender, 12 to 14 minutes,
4. 4 Melt remaining butter in a large skillet over medium heat. Toss in pasta, sausage-squash mixture, lemon juice, ¾ cup Parmesan cheese, salt, and pepper. Top with remaining ¼ cup Parmesan cheese to serve.

By Hillshire FarmR Brand

Ingredients

• ✓ rigatoni pasta
• broccoli
• olive oil
• garlic
• pesto
• tomato
• parmesan cheese
• chicken breast
• salt
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente; drain.
2. 2 Meanwhile, blanch broccoli in boiling water; remove with a slotted spoon and set aside.
3. 3 Heat olive oil in a skillet over medium heat. Add minced garlic and pesto; sauté for 2 minutes. Stir in chopped tomatoes; set aside.
4. 4 In a large bowl, toss cooked pasta with broccoli, cooked chicken, and tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper; mix well and serve warm.

By Joanne

Ingredients

• ✓ rigatoni pasta
• butter
• garlic
• cheddar cheese
• gouda cheese
• parmesan cheese
• blue cheese dressing
• milk
• paprika
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
2. 2 In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.

By BOBBESONG

Ingredients

• ✓ rigatoni pasta
• cream of mushroom soup
• chicken
• pea
• sour cream
• onion powder
• garlic powder
• black pepper
• salt
• parmesan cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
3. 3 Stir condensed soup, chicken, peas, sour cream, onion powder, garlic powder, pepper, and salt together in a large bowl. Add pasta and stir until well combined. Spread mixture into a 2 1/2- to 3-quart casserole dish and sprinkle with Parmesan cheese. Spray the top with some cooking spray.
4. 4 Bake in the preheated oven until golden brown, about 20 to 25 minutes. Remove from oven and let cool for 5 minutes before serving.

By NENAH25

Ingredients

• ✓ rigatoni pasta
• sausage
• onion
• garlic
• green bell pepper
• mushroom
• stewed tomato
• tomato paste
• pepperoni sausage
• basil
• pepperoni
• salt
• black pepper

Instructions

1. 1 Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
2. 2 In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
3. 3 Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
4. 4 Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

By Barb Tucker

Ingredients

• ✓ rigatoni pasta
• olive oil
• chicken breast
• salt
• black pepper
• onion
• cubanelle pepper
• garlic
• tomato
• red pepper
• hot cherry pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
2. 2 Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove chicken from the skillet and keep warm.
3. 3 Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers; bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes.
4. 4 Stir in pasta, then garnish with Parmesan cheese.

By Conde54

Ingredients

• ✓ rigatoni pasta
• olive oil
• chicken breast
• onion
• green bell pepper
• mango
• garlic
• ginger
• heavy cream
• salt
• pepper
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally until almost done, about 8 minutes. Drain.
2. 2 Heat 1/2 of the olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate and set aside.
3. 3 Heat remaining olive oil in the same skillet over medium heat. Cook and stir onion and green bell pepper in hot oil until tender. Add mango, garlic, and ginger; cook and stir until mango is soft, about 5 minutes. Gradually stir in heavy cream. Continue cooking until sauce is thickened, about 5 minutes more.
4. 4 Add chicken to sauce in the skillet. Stir in partially cooked rigatoni. Season with salt and pepper. Cook and stir until pasta is tender yet firm to the bite, about 2 minutes. Stir in Parmesan cheese. Garnish with parsley to serve.

By SHAGGYDEE

Ingredients

• ✓ rigatoni pasta
• spaghetti sauce
• mushroom
• pepperoni
• green bell pepper
• onion
• tomato paste
• garlic
• rotini pasta
• macaroni
• ricotta cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Combine spaghetti sauce, mushrooms, pepperoni, green pepper, onion, tomato paste, and garlic in a large saucepan. Cover; simmer for one hour.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, rotini, and macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Combine pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan; add to a 9x13 inch baking dish, alternating and ending with sauce mixture. Top with remaining 1/2 cup mozzarella.
5. 5 Bake in the preheated oven for 30 minutes. Let stand 5 to 10 minutes before serving.

By Jan O'Leary Merzlak

Ingredients

• ✓ rigatoni pasta
• olive oil
• eggplant
• red bell pepper
• garlic
• salt
• black pepper
• olive oil
• tomato
• thyme
• basil leaf
• black olive

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
2. 2 Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
3. 3 bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
4. 4 Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

By Ed's