Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sun-dried tomato basil rigatoni. One of my favorites food recipes. 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 favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Sun-dried Tomato Basil Rigatoni is something that I have loved my whole life.

Organic Sundried Tomato Halves & Dried Diced Tomatoes. At Buy Whole Foods Online, We're Making Healthy Living Easier. Quality Food At Low Prices Low Prices on Sun Dried Tomato Add the heavy cream, sun dried tomatoes, basil, garlic salt, crushed red pepper, Parmesan cheese, and Pecorino Romano cheese. If the sauce is too thin, mix one tablespoon of cornstarch with one tablespoon of water until combined.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Make ready 1 pound Italian sausage
2. Make ready 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. Take About 4 cups of dried rigatoni pasta (I used Priano brand from Aldi)
5. Prepare 1/2 cup ricotta cheese
6. Make ready Spinach- fresh (I used about a half of a box from Aldi)

Add more sun dried oil or regular olive oil if necessary. To prepare rigatoni with sun-dried tomato pesto, start by preparing the pesto. Sun-dried Tomato Basil Rigatoni. 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).

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!!

Sun-dried Tomato Basil Rigatoni. 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. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil.

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