Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sun-dried tomato basil rigatoni. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Sun-dried Tomato Basil Rigatoni is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Sun-dried Tomato Basil Rigatoni is something that I have loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Sun-dried Tomato Basil Rigatoni:

1. Get 1 pound Italian sausage
2. Prepare 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. Make ready 1/2 cup ricotta cheese
6. Make ready Spinach- fresh (I used about a half of a box from Aldi)

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. To prepare rigatoni with sun-dried tomato pesto, start by preparing the pesto.

Steps 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!!

There should be enough sauce in the skillet to retain enough moisture to finish cooking the pasta- so. To prepare rigatoni with sun-dried tomato pesto, start by preparing the pesto. At the same time, pulse the sun dried tomatoes, chicken broth and basil in a food processor until smooth. Keep it in there for the next step. Add the garlic and cook a minute more.

So that’s going to wrap it up with this exceptional food sun-dried tomato basil rigatoni recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!