Pepperoni Rigatoni A OnePot Meal Sarah Joy Albrecht
Cook pasta according to package directions; drain. Add spaghetti sauce and toss to coat. Place half in a greased shallow 3-qt. microwave-safe dish. Top with half of the pepperoni and cheese. Repeat layers. Cover and microwave on high for 5-7 minutes or until heated through and the cheese is melted. Let stand for 5 minutes before serving.
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Cook, stirring to break up the beef, until cooked through. Drain off the grease. Return the pot to the heat and add remaining sauce ingredients. Allow to simmer over low heat while preparing the béchamel sauce. In a small saucepan melt the butter over medium-low heat. Sprinkle in the flour and whisk until smooth.
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While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes. Step 3. If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly.
Pepperoni Pizza Rigatoni Cosmopolitan Cornbread
1 Heat oven to 375°F. 2 Lightly spray, with nonstick cooking spray a 1 1/2-quart baking dish. In medium bowl, stir together the spaghetti sauce, basil, lemon peel and pepper; mix well and set aside. 3 Place half of the pasta into bottom of baking dish. Top with half of the pepperoni, half of the Parmesan cheese and half of the mozzarella.
Got it, Cook it Pasta with Pepperoni, Pepperoncini, Peppers
8 ounces rigatoni pasta, cooked and drained (or your favorite pasta) 1 cup pepperoni, cubed ; 1 ⁄ 2 cup shredded parmesan cheese; 1 ⁄ 2 cup diced onion; 1 ⁄ 2 cup diced green pepper; 1 ⁄ 4 cup chopped fresh basil; 2 cloves garlic, minced ; 1 (26 ounce) jar spaghetti sauce; 2 cups shredded mozzarella cheese
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Preheat oven to 400°F. Cook the pasta according to package directions. Drain, then place in a large bowl. Add 1 tbsp oil and toss to coat. Let cool. Meanwhile, brush the bottom of a 9-inch springform pan with remaining 1 tbsp oil. Wrap outside of pan with foil and place on a baking sheet. Add Parmesan to cooled rigatoni and toss.
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Drain the pasta and toss it with meat sauce. Transfer the pasta mixture to the greased baking dish and top it with mozzarella cheese. Cover it with foil and bake it for 20 minutes. Remove the foil and bake it for 10-15 minutes more or until the cheese is melted and bubbly. Let it stand for 5 minutes before serving.
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In a large skillet over medium high heat, add the sausage and break up while cooking, about 3-5 minutes. Remove to a plate. Turn the heat to medium, add the olive oil and add the onions and peppers for about 3-5 minutes. Turn down to medium low and cook for 15-30 minutes, stirring occasionally until tender and golden in color.
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Heat oven to 350. mix sauce with pasta. Grease a 13x9 inch pan. Layer half the pasta ingredients in pan add a layer of each of the cheeses. Repeat then top with rest of cheeses. Bake, uncovered for 25-30 minutes, until light brown.
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Directions. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, cook the pepperoni in a separate large.
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Add the sliced pepperoni and stir to combine. Divide the pasta mixture between two 9 x 13 deep foil pans. Top each pan of pasta with half of the meat sauce and then with half of the remaining mozzarella and parmesan cheeses. Cover each pan with a piece of parchment paper and the cover tightly with aluminum foil.
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Wing orders include a choice of ranch or blue cheese. Available in 5, 10, 30 and 50 count. Fazoli's prides itself on serving premium quality Italian food, fast, fresh and friendly. Our menu includes freshly prepared pasta, sandwiches, salads, pizza and desserts - along with its unlimited signature breadsticks.
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1. Preheat oven to 400°F. Cook the pasta according to package directions. Drain, then place in a large bowl. Add 1 tbsp oil and toss to coat. Let cool. 2. Meanwhile, brush the bottom of a 9-inch springform pan with remaining 1 tbsp oil. Wrap outside of pan with foil and place on a baking sheet.
Pepperoni Pasta Can't Stay Out of the Kitchen
Slice the sausage on a bias into 1/2" thick pieces once cool enough to handle. Meanwhile, heat a very large pan to medium-low and add the olive oil and garlic. Once the garlic turns golden add the peppers and onions and mix to coat with the oil. Pour the water into the pan, cover, and cook over medium heat until soft.
Rigatoni Con Pepperoni Recipe
Instructions. Cook rigatoni according to package directions. While cooking pasta, in a large oven-proof skillet over medium heat, combine milk and 1 cup cheese. Stir until cheese melts and becomes smooth. Mix in the pizza sauce and the pasta sauce. Add the Italian seasoning and sliced pepperoni and mix well to combine.
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Reserve ½ cup pasta water and drain. Stir pasta water into meat sauce. Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9x13" or similar baking dish. Cover with a lightly greased piece of foil and bake at 350°F for 20 minutes or until heated through. Optionally, cover and refrigerate up to 2 days.