Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sun-dried tomato basil rigatoni. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Sun-dried Tomato Basil Rigatoni is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Sun-dried Tomato Basil Rigatoni is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have sun-dried tomato basil rigatoni using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sun-dried Tomato Basil Rigatoni:
- Take 1 pound Italian sausage
- Take 1 (24 oz) can of tomato, basil, and garlic pasta sauce (I used Reganno brand from Aldi)
- Prepare 1 (6.7 oz) can of red pesto sauce (I used Priano brand from Aldi)
- Take About 4 cups of dried rigatoni pasta (I used Priano brand from Aldi)
- Get 1/2 cup ricotta cheese
- Prepare Spinach- fresh (I used about a half of a box from Aldi)
Steps to make Sun-dried Tomato Basil Rigatoni:
- Brown the sausage in a cast-iron skillet
- Set oven to broil to preheat
- Start your rigatoni- add a little salt to the water- and cook for about seven minutes. It should NOT be fully cooked
- In a separate sauce pan, combine sauces, and then once sausage has finished cooking, add to sauce mixture. * bonus add-ins: finely chopped sun-dried tomatoes, and fresh basil
- When noodles have not quite finished cooking, drain and pour about half into cast-iron skillet, stir and sauce and spinach (spinach will wilt and condense with heat). Gradually add the rest of the noodles. There should be enough sauce in the skillet to retain enough moisture to finish cooking the pasta- so stop adding pasta if it looks like the sauce is too sparse.
- Dollop about 1/2 cup of ricotta cheese around the mixture, and gently fold in (It’s ok if it is not fully mixed)
- Flatten out with a spatula and cover with a light layer of mozzarella cheese
- Put cast-iron skillet in the oven on broil for about 7 minutes or until cheese starts to brown on high spots. Time may vary depending on how hot your skillet was or if you are using a glass pan instead
- Enjoy!!
So that is going to wrap this up for this special food sun-dried tomato basil rigatoni recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
