In my kitchen one-pot meals are always the winners on the menu. I call this specific one-pot meal baked rigatoni. I picked up the idea of this dish many many years ago from the Food Network. And to this day I still make it for my family.
I am using a combination of jarred marinara sauce and homemade marinara. That way I can incorporate the fresh flavors of olive oil, garlic, onions, and tomatoes which are lacking from the jarred marinara sauce. Believe me, doing so makes a huge difference.
MEK Baked Rigatoni with Meat Sauce
1 lb rigatoni pasta
Four quarts of water
2 tbsp salt
1 lb ground beef
¼ cup olive oil
½ onion diced
3 garlic cloves
2 large or 3 medium tomatoes
2 tbsp tomato paste
1/4 tsp red chili flakes or as desired
½ tsp black pepper powder
1 tsp salt or as desired
3 cups marinara sauce- High-quality marinara sauce as it makes a big difference.
1 bell pepper- small diced
Fresh oregano and basil
2 cups shredded sharp cheddar- divided
1 cup shredded parmesan cheese
4 Oz. fresh mozzarella
Italian-style bread crumbs
Bring a pot of generously salted water to a boil. Add rigatoni to the pot and boil according to the instructions on the package. Boil it al dente and reserve one cup of pasta water. Drain the pasta without any delay so it does not overcook as it will cook more during baking.
Heat oil in the pan and add chopped onion and garlic to it. Sprinkle it with red chili flakes and salt. Add diced tomatoes to it and continue cooking till tomatoes are soft. Add the tomato paste and now puree the sauce.
Transfer the pureed sauce back into the same pot and add the marinara sauce to it. Add freshly chopped herbs and diced bell peppers to it. Mix it around.
Add the boiled and drained pasta to the sauce pot along with half the cheddar cheese and some shredded parmesan. Add some of the reserved pasta water to the pot and mix it all well but gently. The idea of adding some pasta water to it is to have a very moist sauce. Because the hollow shells will hold the sauce and we get a burst of flavor with every bite.
Anyway, level the top of the dish and sprinkle the rest of the cheeses on top. Arrange fresh mozzarella cheese on top and sprinkle it generously with Italian-style bread crumbs. Drizzle it with olive oil and sprinkle some chili flakes on top.
Bake it uncovered at 400 F for 20 minutes. Let it stand five minutes before serving. Serve it along with a big salad. And remember the leftovers make a good school lunch option. Enjoy it from My Earth Kitchen into yours.❤️
11 Comments
In my kitchen one-pot meals are always the winners on the menu. I call this specific one-pot meal baked rigatoni. I picked up the idea of this dish many many years ago from the Food Network. And to this day I still make it for my family.
I am using a combination of jarred marinara sauce and homemade marinara. That way I can incorporate the fresh flavors of olive oil, garlic, onions, and tomatoes which are lacking from the jarred marinara sauce. Believe me, doing so makes a huge difference.
MEK Cheesy Baked Rigatoni with Meat Sauce
1 lb rigatoni pasta
Four quarts of water
2 tbsp salt
1 lb ground beef
¼ cup olive oil
½ onion diced
3 garlic cloves
2 large or 3 medium tomatoes
2 tbsp tomato paste
1/4 tsp red chili flakes or as desired
½ tsp black pepper powder
1 tsp salt or as desired
3 cups marinara sauce- High-quality marinara sauce as it makes a big difference.
1 bell pepper- small diced
Fresh oregano and basil
2 cups shredded sharp cheddar- divided
1 cup shredded parmesan cheese
4 Oz. fresh mozzarella
Italian-style bread crumbs
Bring a pot of generously salted water to a boil. Add rigatoni to the pot and boil according to the instructions on the package. Boil it al dente and reserve one cup of pasta water. Drain the pasta without any delay so it does not overcook as it will cook more during baking.
Heat oil in the pan and add chopped onion and garlic to it. Sprinkle it with red chili flakes and salt. Add diced tomatoes to it and continue cooking till tomatoes are soft. Add the tomato paste and now puree the sauce.
Transfer the pureed sauce back into the same pot and add the marinara sauce to it. Add freshly chopped herbs and diced bell peppers to it. Mix it around.
Add the boiled and drained pasta to the sauce pot along with half the cheddar cheese and some shredded parmesan. Add some of the reserved pasta water to the pot and mix it all well but gently. The idea of adding some pasta water to it is to have a very moist sauce. Because the hollow shells will hold the sauce and we get a burst of flavor with every bite.
Anyway, level the top of the dish and sprinkle the rest of the cheeses on top. Arrange fresh mozzarella cheese on top and sprinkle it generously with Italian-style bread crumbs. Drizzle it with olive oil and sprinkle some chili flakes on top.
Bake it uncovered at 400 F for 20 minutes. Let it stand five minutes before serving. Serve it along with a big salad. And remember the leftovers make a good school lunch option. Enjoy it from My Earth Kitchen into yours.❤️
همش گوشته
Η μαγειρική σας είναι φανταστικη κ εκπέμπει μια ομορφιά κ αρμονία
I absolutely love these videos!!!❤❤❤
Fabulous as always 😍👌
Layered layers like lasagna
I love making it ،،، The house is like you Well done Wow
Una ricetta mediterranea, con un gusto saporito. Brava. Buon appetito. 😋😋
Can you send it to me? 😋
Amazing my friend ❤
Divino
Gratidão
What an incredible chef! I absolutely appreciate your skills and your palate!