Recipe of Any-night-of-the-week Mozzarella, Asiago baked rigatoni

Mozzarella, Asiago baked rigatoni. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine.

Mozzarella, Asiago baked rigatoni Fresh mozzarella, which is sold in water, has a short shelf life and should be used within a few days of purchase for the best flavor. If you can't find ciliegini, you can tear a standard-size ball of fresh mozzarella into small pieces. Give this baked pasta an impressive look by using a springform pan.

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, mozzarella, asiago baked rigatoni. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine.

Mozzarella, Asiago baked rigatoni is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It is easy, it's quick, it tastes delicious. They're fine and they look fantastic. Mozzarella, Asiago baked rigatoni is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook mozzarella, asiago baked rigatoni using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mozzarella, Asiago baked rigatoni:

{Make ready 1 1/2 box of rigatoni or ziti pasta.
{Prepare 1 pound of hamburger meat.
{Prepare 24 oz of mozzarella cheese.
{Make ready 8 oz of 6 cheese Italian blend (Sargento).
{Prepare 45 oz of favorite red pasta sauce.
{Make ready 1 of large red sweet onion.
{Make ready 1 stick of real, unsalted butter.
{Get 2 tbsp of garlic powder.
{Make ready 2 tbsp of Lawry's seasoning salt.
{Prepare 1 tsp of black pepper.
{Take 4 tbsp of sea salt.

Baked Rigatoni is a satisfying, quick Italian baked pasta dish made with tubular pasta, fresh Mozzarella, Parmesan and pasta sauce! If you're on a tight budget, or simply don't. Mmmm….a delicious and easy dinner, what can be better? Cover with freshly shredded Mozzarella cheese, parmesan cheese, and garlic powder.

Steps to make Mozzarella, Asiago baked rigatoni:

In a large pan, brown hamburger meat, add Lawry's seasoning salt. Do not drain the meat. When fully cooked and browned, keep heat on low..
Chop red onion into small pieces. Add to a small pan on medium heat. Add stick of butter, black pepper, garlic powder. Saute until clear and carmalized. Add to hamburger..
Pour 2 cups of pasta sauce in the bottom of your 13x9 baking dish. Preheat oven to 400 degrees F..
In a large pot, add salt, and after brought to a rumbling boil, add your 1 and 1/2 box of pasta. Cook pasta until al dente. Add remaining pasta sauce to hamburger, stirring frequently..
Once pasta is drained, add a layer of noodles on the bottom on your baking dish. Cover with a layer of your meat sauce, topped with a layer of mozzarella cheese and sprinkled with italian blend. Repeat layers until you have no more noodles..
Cover entire dish with remaining mozzarella cheese. Sprinkle with Italian blend. Bake uncovered for 25 minutes..

If you're in the mood for a cheesy lasagna but want something a little less labor-intensive, try this Baked Rigatoni. Fresh mozzarella, which is sold in water, has a short shelf life and should be used within a few days of. When the rigatoni are ready, drain and put them back in the pot, so that you mix them with the sauce. This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share. All Reviews for Baked Rigatoni with Italian Sausage and Fennel.

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