Sun-dried Tomato Basil Rigatoni
Sun-dried Tomato Basil Rigatoni

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sun-dried tomato basil rigatoni. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sun-dried Tomato Basil Rigatoni is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Sun-dried Tomato Basil Rigatoni is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have sun-dried tomato basil rigatoni using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sun-dried Tomato Basil Rigatoni:
  1. Get 1 pound Italian sausage
  2. Take 1 (24 oz) can of tomato, basil, and garlic pasta sauce (I used Reganno brand from Aldi)
  3. Take 1 (6.7 oz) can of red pesto sauce (I used Priano brand from Aldi)
  4. Make ready About 4 cups of dried rigatoni pasta (I used Priano brand from Aldi)
  5. Take 1/2 cup ricotta cheese
  6. Prepare Spinach- fresh (I used about a half of a box from Aldi)
Instructions 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!!

So that is going to wrap it up for this special food sun-dried tomato basil rigatoni recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!