Cooking with Rigatoni

Cooking with rigatoni is something different that I don't normally cook with.  It takes me more time to decide the type of meal I want to create as it does not go with just anything.  I decided to make a double dish entree and the results were scrumptious.

Rigatoni in Chili with Beans

Ingredients: 

- 1/2 pound Rigatoni Pasta Noodles

- 1/2 cup of French Green Beans

- 1 can of Chili with Beans 

- 1/3 cup of chopped White Onion (Yellow onions are okay.)

- 1/3 cup of sliced Carrots

- 1/4 cup of chopped Green Onions

- 1 clove of Garlic, diced

- 1/2 of a medium Tomato, sliced and diced

- 1 cup of Tomato Sauce with Basil and Garlic

- 1/2 teaspoon of Oregano

- 1/2 teaspoon of Basil

- 1/2 teaspoon of Thyme

- 1/2 teaspoon of Seasoned Salt (Morton's is used.)

- 1/2 teaspoon of Olive Oil

Personal Instructions: 

- Boil and drain rigatoni pasta noodles

- Stir fry the onion, green onions, tomato in olive oil

- Once the onions, green onions and tomato soften, add the chili with beans 1/4 at a time to blend.

- Add the oregano, basil, thyme and seasoned salt

- Add the carrots and tomato sauce

- Bring to a boil and lower the heat to a simmer.  Leave covered for 20 minutes.

- After the 20 minutes, bring to lowest flame/heat and wait an additional 10 minutes

- Turn off and leave covered for 5 minutes before serving

Note: You can use chili without beans, if preferred.

Side Dishes: Serve with a Garden Salad 

Rigatoni with French Green Beans and Spinach in Cream of Mushroom

Ingredients:

- 1/2 pound Rigatoni Pasta Noodles

- 1/2 cup of French Green Beans

- 1/2 cup of Soy Milk

- One 12 oz can of Cream of Mushroom

- 1/3 cup of shredded fresh Spinach

- 1/2 teaspoon of Thyme

- 1 slice of Provolone Cheese cut into strips

Personal Instructions:

- Boil and drain rigatoni pasta noodles, and set aside

- Bring to a boil the cream of mushroom with the soy milk and thyme.  Lower the heat to medium-low once well blended

- Add the provolone to the cream of mushroom and stir until it's melted completely

- Add the rigatoni a little at a time and mix well until all pasta is covered in the sauce; continue to simmer 

- Add the green beans and spinach and blend until all is well mixed 

- Cover and leave on low heat for an additional 10 minutes

- Turn off and leave covered for 5 minutes before serving

Note: You can add croutons in the last 5 minutes of cooking.

Side Dishes: Serve with a Garden Salad or Tomato Soup

* Both of these dishes done at the same time take no more than 30 minutes to prepare and serve.  

Dinner was served with a small glass of chardonnay wine.  

Dessert: One serving of Triple Chocolate

© Libby Baez, All Rights Reserved
Thru Libby's Eyes, ©

Photo Credits: © Libby Baez

Images and content may not be reproduced, in part or as a whole, for the purposes of selling or redistribution.