Food Network star Giada De Laurentiis‘ cheesy Baked Rigatoni with Sausage features ground sausage, whole milk ricotta cheese, and broccoli. It’s a well-balanced, delicious casserole even the pickiest ...

I recently made Ina Garten's baked rigatoni with lamb ragù from her new cookbook. The pasta recipe tastes like a cross between a bolognese and baked ziti. While the prep takes a lot of work, Garten ...

TO LOVE FOR SUNDAY SUPPER. IF YOU’RE WONDERING WHAT TO MAKE FOR DINNER TONIGHT, WELL, HOW ABOUT BAKED RIGATONI? WE’RE INSIDE THE KITCHEN AT THE GRANGE KITCHEN AND BAR WITH EXECUTIVE CHEF DANE BLOM. HE ...

The combination of mushrooms and butternut squash is well suited for fall, but you can substitute other roasted vegetables in this dish, according to the season. The white sauce is a lower calorie and ...

Ina Garten is a master chef, culinary icon and all-around rockstar. Author of Modern Comfort Food, Garten has gifted her followers with tons of hearty meals that result in wide smiles across dinner ...

Pasta is always a good idea for supper. Not only is it quick, but it’s also a crowd pleaser.Nobody understands this as well as Lidia Bastianich. Pasta is always a good idea for supper. Not only is it ...

1/2 cup grated Parmesan cheeseWhat To Do: 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. Cook rigatoni according to package directions until al dente or firm; ...

Garten shared a shot of her baked rigatoni from her latest cookbook, Modern Comfort Food, on Instagram on Jan. 8. “I’m a little cranky these days because it’s cold, it gets dark early, and I can’t see ...

Preheat the oven to 400 degrees. Heat a large pot of well-salted water to a boil over high heat. Add rigatoni; cook 6 minutes. Cut the broccoli stems into 1-inch pieces. Add stems to the pot with the ...

1. Grease a 12-by-15-inch lasagna pan with oil and set aside. 2. Put the eggplant cubes in a colander and toss with the salt. Set aside to drain about 20 minutes. Pat with paper towels to absorb any ...

Step away from the sous-vide machine and microwave. It’s time to embrace the casserole, that oven-baked creation, and give it the respect it deserves. Its legacy is rich, having sustained humans for ...