See more
Quick Skillet Rigatoni

Quick Skillet Rigatoni

Oxmoor House MAY 2008

  • Yield: 4 servings
  • Cook time: 15 Minutes
  • Prep time: 4 Minutes


  • 8 ounces uncooked rigatoni
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 pound ground round
  • 1 (8-oz.) package sliced fresh mushrooms
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup dry white wine or chicken or beef broth
  • 1 (15-oz.) can seasoned tomato sauce for lasagna (we tested with Hunt's)
  • Grated Parmesan cheese
  • Freshly ground pepper


Cook rigatoni according to package directions; drain and keep warm.

While pasta cooks, heat oil in a large skillet over medium-high heat. Add onion, ground round, mushrooms, and rosemary. Cook 8 minutes or until meat crumbles and is no longer pink. Add wine; bring to a boil. Cook 2 minutes or until almost all liquid evaporates. Stir in cooked pasta and tomato sauce; cover and simmer 3 minutes or until thoroughly heated. Sprinkle each serving with grated Parmesan cheese and pepper.


Go to Full Version of

Quick Skillet Rigatoni Recipe