Try this Baked Rigatoni recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- See http://www.prouditaliancook.com/2011/04/baked-rigatoni.html
Printed text hides how starch behaves under prolonged heat, specifically regarding how tube-shaped pasta demands precise boiling to avoid breaking down during the secondary oven phase.
- Undercook the rigatoni by two full minutes from the package directions because residual oven heat finishes the cooking process inside the sauce.
- Pair this rich casserole with a sharp, raw arugula salad dressed simply in lemon juice to cut through the dense carbohydrates and heavy cheese.
- Substitute gluten-free brown rice pasta at a one-to-one ratio only if you add an extra half cup of liquid to compensate for rapid starch absorption.
- Bake uncovered at 375 degrees Fahrenheit for 25 minutes until the top layer achieves a deep golden brown crust and visible bubbling around the ceramic edges.
Proper resting for 10 minutes allows internal temperatures to drop enough for clean portioning without structural collapse. Serving this heavy pasta requires acidic accompaniments to balance the palate.
