I once prepared baked rigatoni pasta for my friends last weekend, and they loved its taste, so I decided to share this lovely recipe with all of you, especially those who have the ultimate love for pasta and a great passion for baking. Though I’m not sure if all of us love pasta, as a food lover, I would like to share this recipe that once helped me spread my love to other people.
Even if this baked rigatoni pasta took a lot of time for me to perfect its taste, I never got tired but instead tried it again until I got the flavour I wanted. See below for the list of complete ingredients and procedures. I also included some pictures that might help you with your preparation.
Aromatic Baked Rigatoni Recipe
I'm a pasta lover so this baked rigatoni recipe is for you! I know you'll love this just as much as I do. Try the easy recipe here.
Ingredients
- 1 pound rigatoni
½ pound ground turkey (minced turkey)
¼ cup basil - well-chopped
1 cup cheddar cheese - grated
2 cloves garlic - minced
¼ cup red wine
1 cup mozzarella cheese - grated
½ cup Parmesan cheese - grated
¼ teaspoon ground black pepper
½ pound cauliflower
5 medium tomatoes - ripe and chopped
1 quart Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish)
¼ cup cooking cream
2 tablespoons olive oil
1 small red onion
½ teaspoon salt
Instructions
- Preheat oven to 375 degrees Fahrenheit. Prepare a large pot with enough water, oil, salt and boil. Grease a 9×15 pan with butter. Set aside.
- In a skillet, heat olive oil over medium heat. Add the onion and turkey; cook it until it turns brown. Then add the garlic and cook for about 2 minutes or so. Drain the excess fat, add the red wine into the pan, and let it boil until the boil becomes lesser. Add the marinara sauce, then simmer. Reduce heat to low and add the cream and basil. Heat the sauce, season with pepper and salt, then taste. Remove it from the heat.
- If you see that your water is already boiling, cook the rigatoni for about 10 minutes until al dente. Next, use a slotted spoon to drain the pasta, leave the water in the pot and transfer the pasta to a large bowl. Put the water back to a boil, then add the cauliflower. Cook it until tender for about a minute or so. After that, drain it add to the pasta.
- Add the tomatoes, tomato sauce, and mozzarella cheese to rigatoni pasta and cauliflower. Mix it well before transferring the mixture to a buttered dish. Lastly, top the pasta with parmesan cheese.
- Bake the rigatoni for about 30 minutes until the cheese is melted. Let the pasta cool for 10 minutes before serving.
Nutrition
Calories: 961kcalCarbohydrates: 113gProtein: 51gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 105mgSodium: 2056mgPotassium: 1811mgFiber: 11gSugar: 19gVitamin A: 3145IUVitamin C: 68mgCalcium: 639mgIron: 5mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
