I know… I know… stop talking about the darn homemade pasta, right? I’m sorry! I just can’t help it. When I made homemade pasta for the first time last week, it was kind of a moment for me. I looked back at my Hamburger Helper days many moons ago and marveled at how far I had come. I mean, really… I was making homemade pasta. How cool is that?
So anyway, as much as I enjoyed just sitting around admiring the cute little fresh pasta shapes, I knew my family wouldn’t be thrilled with the pasta just being kitchen home decor. I needed to implement it into something that would feed their hungry bellies. Enter the booklet that came with the KitchenAid Pasta Attachment. I’ve always had a love for appliance booklet recipes. They tend to be some of the best of the best, in my opinion. This Rustic Baked Rigatoni is no exception… it is a simple recipe with a blend of flavors that don’t compete with each other. Instead, they compliment each other in the best way and give the fresh, homemade pasta its moment to shine!
I eliminated the Italian Sausage and made some other changes simply based on what I had on hand. I doubled the chicken to make up for the missing sausage.
Rustic Baked Rigatoni
Ingredients
- 1 tbs olive oil
- 2 boneless skinless chicken breasts sliced into 1/4" pieces
- 2 Italian sausage links sliced diagonally into 1/4" pieces
- 1 small onion sliced
- 1 small green pepper seeded and sliced (I used a yellow bell pepper)
- 2 large cloves of garlic minced
- 1 tsp chopped fresh rosemary
- 1/8 tsp cayenne pepper
- 1 14.5 ounce can petite diced tomatoes with juice
- 3/4 cup half & half
- 1/2 recipe basic egg noodle pasta extruded into short cut rigatoni, cooked and drained
- 1/2 cup shredded Mozzarella cheese we used cheddar
- 1/4 cup grated Romano cheese we used Parmesan
Instructions
- Heat oil in a large skillet over medium heat. Add chicken and sausage links and cook, stirring occasionally, for 5-6 minutes. Add onion, green pepper, and garlic. Continue cooking and stirring until meat is completely cooked through and vegetables are tender, about 6-7 minutes. Add rosemary, cayenne pepper, and tomatoes. Stir well to combine and bring mixture to a simmer. Stir in half and haf and remove mixture from heat. Add cooked pasta and stir well to combine. Transfer mixture to a greased 2 1/2 quart baking dish. Sprinkle with mozzarella and Romano cheeses. Bake at 350 degrees for 15-20 minutes or until heated through. Serve immediately.
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Baked pasta always hits the spot! I might have to make it this weekend!
I love that you are getting into the home made pasta thing! so ambitious of you! This is the perfect weeknight meal! love it!
You just keep talkin’ about that homemade pasta, girl! LOVE it!!!
Wonderful! Baked pasta is so classic and comforting. And with homemade pasta, it’s also a treat!
This looks great! I just love baked pasta dishes… So hearty and comforting!
My gosh your pictures are awesome… and not to mention the recipe!! YUM!
This sounds yummy and I stand mouth agape in awe at the loveliness of your homemade pasta.
girl, you are totally talking me into getting that attachment.
I can’t wait for the day I make homemade pasta. If you got it, flaunt it! Right?! 🙂
I’m going to try homemade pasta this summer, so expect lots of questions from me.
I wish I could take great food photography like you do. I decided my gorgeous, colorful marble island just isn’t a good backdrop for food. Your recipe looks yummy, too. Homemade pasta rocks.
Oh yum and beautiful!!! I need to pull out my pasta attachment. I’ve only used it once.
I love awesome pasta dishes like this! Thanks!
I think it’s incredibly cool that you are making your own pasta, and of course baked pasta dishes are always a hit.
You are making me so jealous with the pasta making and all. And to think I could be making my own version of Cheeseburger Macaroni from scratch. That’s dangerous.
Mmm I love baked pasta. Rigatoni is one of my favourites. This looks so hearty and delicious!
I have that kitchenaid attachment too and I’m completely head over heels in love with it. So awesome!
I love the spaghetti setting the best but I sometimes use the macaroni one to make homemade mac and cheese. Your pasta dish looks so tasty
YUM! This looks amazing. And if I weren’t worried that my Kitchen Aid were on it’s last legs, I’d be so interested in the attachment! (yes, I am a lemming…)
How much pasta is 1/2 basic recipe of homemade when you buy the pkg. pasta at Tge. Supermarket?
would you kindly post the pasta dough recipe you use for an extruder? It would be appreciated!