Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, mozzarella, asiago baked rigatoni. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Mozzarella, Asiago baked rigatoni is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mozzarella, Asiago baked rigatoni is something that I’ve loved my whole life. They’re fine and they look wonderful.
Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the eggplant/aubergine.
To get started with this particular recipe, we have to prepare a few components. You can have mozzarella, asiago baked rigatoni using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mozzarella, Asiago baked rigatoni:
- Make ready 1 1/2 box rigatoni or ziti pasta
- Take 1 pound hamburger meat
- Prepare 24 oz mozzarella cheese
- Prepare 8 oz 6 cheese Italian blend (Sargento)
- Get 45 oz favorite red pasta sauce
- Get 1 large red sweet onion
- Take 1 stick real, unsalted butter
- Make ready 2 tbsp garlic powder
- Prepare 2 tbsp Lawry's seasoning salt
- Make ready 1 tsp black pepper
- Get 4 tbsp sea salt
Ricottás, asiago-s rigatoni - Varázsold az asztalra Itáliát! A ricotta az olasz konyha egyik kedvelt alapanyaga, ehhez adjuk a szintén Olaszországból származó érett Asiago sajtot, összekeverjük a tésztával és már kész is a ricottás, asiago-s rigatoni. Top casserole with this mixture, then dot with remaining butter. Fresh mozzarella and Asiago, freshly cut Roma tomatoes, basil, olive oil (instead of red sauce).
Instructions to make Mozzarella, Asiago baked rigatoni:
- In a large pan, brown hamburger meat, add Lawry's seasoning salt. Do not drain the meat. When fully cooked and browned, keep heat on low.
- Chop red onion into small pieces. Add to a small pan on medium heat. Add stick of butter, black pepper, garlic powder. Saute until clear and carmalized. Add to hamburger.
- Pour 2 cups of pasta sauce in the bottom of your 13x9 baking dish. Preheat oven to 400 degrees F.
- In a large pot, add salt, and after brought to a rumbling boil, add your 1 and 1/2 box of pasta. Cook pasta until al dente. Add remaining pasta sauce to hamburger, stirring frequently.
- Once pasta is drained, add a layer of noodles on the bottom on your baking dish. Cover with a layer of your meat sauce, topped with a layer of mozzarella cheese and sprinkled with italian blend. Repeat layers until you have no more noodles.
- Cover entire dish with remaining mozzarella cheese. Sprinkle with Italian blend. Bake uncovered for 25 minutes.
Fresh baked artisan pull-apart bread topped with Asiago and Romano, served with marinara sauce for dipping. Artichoke hearts blended in a mozzarella, asiago and romano cheese spread, then baked and served with crispy flatbread. Tri-color cheese tortellini tossed with chicken, tomatoes, cream, ricotta, mozzarella and Romano cheeses then baked in our brick oven. * NOTE: The mozzarella should be very soft but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want.
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