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Ingredients

• ✓ rigatoni
• olive oil
• garlic
• ground beef
• tomato
• tomato puree
• salt
• black pepper
• turkey sausage
• green bell pepper
• onion
• mozzarella cheese
• ricotta cheese

Instructions

1. 1 Heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef into garlic. Add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. Cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.
3. 3 Heat a large skillet over medium-high heat. Cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. Slice sausages into 1/4-inch rounds. Stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 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, 10 to 11 minutes. Drain and return rigatoni to pot.
6. 6 Dice about 3/4 the mozzarella into 1/8-inch cubes. Mix cubed mozzarella with ricotta cheese in a bowl. Stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. Pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. Toss well.
7. 7 Slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.
8. 8 Bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

By Mike Connors

Ingredients

• ✓ rigatoni
• cayenne pepper
• marjoram
• parmigiano-reggiano cheese
• red onion
• yellow onion
• bay leaf
• tomato paste
• white wine
• black pepper
• carrot
• celery
• kosher salt
• beef chuck
• salt pork
• pancetta
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer to a plate with a slotted spoon.
2. 2 Add beef chuck and 2 teaspoons salt to the pot. Increase the heat to high; cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes.
3. 3 Reduce the heat to medium-high. Add cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan.
4. 4 Add yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again and cook for 30 more minutes.
5. 5 Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency.
6. 6 When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
7. 7 Add rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.

By John Mitzewich

Ingredients

• ✓ rigatoni
• tomato
• olive oil
• pancetta
• onion
• garlic
• red pepper
• kosher salt
• tomato paste
• vodka
• penne pasta
• heavy cream
• pepper
• parmesan cheese
• parsley
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
3. 3 While water heats, prepare the sauce: Heat oil and pancetta in a large saucepan or deep skillet over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
4. 4 While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
5. 5 Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
6. 6 Sprinkle with remaining cheese and more herbs if desired.
7. 7 Serve and enjoy.

By Nicole McLaughlin

Ingredients

• ✓ rigatoni
• romano cheese
• parmigiano-reggiano cheese
• flat leaf parsley
• garlic
• kalamata olive
• sweet pepper
• hot pepper
• water
• heavy cream
• chicken broth
• plum tomato
• marsala wine
• chicken thigh
• black pepper
• salt
• ground sausage
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. 2 Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3. 3 Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4. 4 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 11 minutes. Drain.
5. 5 Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.

By John Mitzewich

Ingredients

• ✓ rigatoni
• garlic powder
• salt
• black pepper
• egg
• milk
• bread crumb
• parmesan cheese
• oregano
• italian seasoning
• garlic powder
• salt
• chicken breast
• canola oil
• mozzarella cheese
• parmesan cheese
• basil
• all-purpose flour
• black pepper
• salt
• white sugar
• red pepper flakes
• italian seasoning
• oregano
• onion powder
• garlic powder
• red wine
• chicken broth
• basil
• crushed tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Make the sauce: Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add crushed tomatoes, chicken broth, wine, garlic powder, onion powder, oregano, Italian seasoning, red pepper flakes, and sugar; season with salt and pepper. Stir to combine, reduce the heat to low, and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Keep warm until needed.
2. 2 While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add rigatoni and cook, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and keep warm.
3. 3 At the same time, start the chicken: Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Set out three large mixing bowls for breading chicken. Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and pepper in the first bowl. Whisk together eggs and milk in the second bowl. Combine bread crumbs, Parmesan cheese, oregano, Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
5. 5 Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to a thickness of 1/4 inch. Dredge a chicken breast in flour mixture and shake off excess. Dip into egg mixture, then coat with bread crumb mixture. Place onto a plate. Repeat to bread remaining chicken.
6. 6 Fill a large, cast iron skillet with 1 inch oil; heat over medium-high heat until oil is hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the prepared baking sheet. Sprinkle mozzarella and Parmesan over chicken.
7. 7 Bake in the preheated oven until chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes.
8. 8 Plate pasta portions. Stir basil into sauce and ladle over pasta. Top each portion with chicken.

By Culinary Envy