Creamy Spinach & Rigatoni Bake

Ingredients

  • 1 package (16 ounces) rigatoni
  • 8 ounces sliced pancetta, chopped
  • 3/4 cup butter, cubed
  • 1/2 cup chopped onion
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 5-1/4 cups 2% milk
  • 4 cups shredded Italian cheese blend
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup shredded Parmesan cheese

Rigatoni Chard Toss

Ingredients

  • 8 ounces uncooked rigatoni or large tube pasta
  • 2 tablespoons olive oil
  • 1 bunch Swiss chard, coarsely chopped
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 medium tomatoes, chopped
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon fennel seed, crushed
  • 1/8 teaspoon pepper
  • 1/4 cup minced fresh basil
  • 1/2 cup grated Parmesan cheese

Creamy Sausage-Mushroom Rigatoni

Ingredients

  • 1 package (16 ounces) rigatoni
  • 1 pound Johnsonville® Ground Mild Italian sausage
  • 2 teaspoons butter
  • 1 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • Minced fresh parsley, optional

Baked Creamy Garlic Rigatoni

Ingredients

  • Kosher salt
  • 1 lb. rigatoni
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 1 tbsp. extra-virgin olive oil
  • 5 cloves garlic, minced
  • 1 1/2 tsp. fresh thyme leaves, divided
  • 1/2 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 1 c. freshly grated pecorino, divided
  • 1 c. freshly grated Parmesan, divided

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 2 minutes. Reserve 1 cup pasta water.
  2. Using a blender, purée beans with 1 cup fresh water until smooth. Set aside. Position rack to the top third of the oven and turn on broiler.
  3. In a large cast-iron skillet over medium heat, heat oil and sauté garlic until softened. Add 1 cup pasta water, bean mixture, 1 teaspoon thyme, and red pepper flakes and season with salt and pepper; bring to a boil and simmer on low for 5 minutes. Mix in 1/2 cup Pecorino and 1/2 cup Parmesan.
  4. Drain pasta and return to pot. Fold in sauce over pasta until just combined. Transfer back to cast-iron skillet. Sprinkle remaining cheese evenly over pasta. Broil until golden brown and bubbling, about 10 minutes. Garnish with remaining thyme leaves and serve immediately.

Pasta Al Forno: Oven Baked Pasta

Ingredients

  • 1 pound/450 g rigatoni pasta
  • 4 tablespoons/60 ml extra-virgin olive oil
  • 1 large eggplant, cubed
  • 10 large sun-dried tomatoes, chopped
  • 15 infornate olives, pitted and chopped
  • 2 dried chile peppers, crushed, optional
  • 2 cloves garlic, chopped
  • 1 (25-ounce/750 ml) jar tomato puree
  • Salt
  • 12 ounces/400 g freshly grated mozzarella
  • Smoked scamorza cheese, as much as desired, roughly chopped
  • Freshly grated Parmigiano cheese, for sprinkling