Recipe of Quick Sun-dried Tomato Basil Rigatoni

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week Sun-dried Tomato Basil Rigatoni. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sun-dried Tomato Basil Rigatoni, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sun-dried Tomato Basil Rigatoni delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sun-dried Tomato Basil Rigatoni is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sun-dried Tomato Basil Rigatoni estimated approx 30 minutes.

To begin with this 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 can achieve it.

This meal can be as easy as fancy as you want. You can also split the recipe in half if you don’t want as much left over :) use premade sauce for the easy recipe or make your own sauce and sausage from scratch for gourmet.

Ingredients and spices that need to be Prepare to make Sun-dried Tomato Basil Rigatoni:

1. 1 pound Italian sausage
2. 1 (24 oz) can of tomato, basil, and garlic pasta sauce (I used Reganno brand from Aldi)
3. 1 (6.7 oz) can of red pesto sauce (I used Priano brand from Aldi)
4. About 4 cups of dried rigatoni pasta (I used Priano brand from Aldi)
5. 1/2 cup ricotta cheese
6. Spinach- fresh (I used about a half of a box from Aldi)

Instructions to make to make Sun-dried Tomato Basil Rigatoni

1. Brown the sausage in a cast-iron skillet
2. Set oven to broil to preheat
3. Start your rigatoni- add a little salt to the water- and cook for about seven minutes. It should NOT be fully cooked
4. 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
5. 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.
6. Dollop about 1/2 cup of ricotta cheese around the mixture, and gently fold in (It’s ok if it is not fully mixed)
7. Flatten out with a spatula and cover with a light layer of mozzarella cheese
8. 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
9. Enjoy!!

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So that's going to wrap this up with this special food Easiest Way to Make Award-winning Sun-dried Tomato Basil Rigatoni. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!