JACKSONVILLE, Fla. – James Muller, the executive chef from Maggiano's Little Italy, is one of many chefs participating at the Caring Chefs event.
He came to TMS to talk about the event as well as share a delicious Maggiano's recipe.
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The event will be at the Avenues Mall on Sunday October 23rd from 7 to 9 that evening,
Here is the recipe for Baked Rigatoni Pomodoro:
Ingredients: ? Rigatoni pasta, cooked 8 ounces ? Garlic Butter 1 ounces ? Tomato Ragu 10 ounces ? Fresh Basil, Chopped 1 Tbsp ? Calabrian Roasted Peppers 2 ounces ? Chicken Sausage, Sliced 3 ounces ? Smoked Mozzarella, Grated 1 ounces ? Parmesan Cheese, Grated 1 Tbsp
Procedure: ? Place the Tomato Ragu, Garlic Butter, Basil, Calabrian Roasted Peppers and Chicken Sausage in a sauté pan and bring to a simmer. ? Heat the Rigatoni pasta in boiling water. Place in a strainer to ensure all water is drained from pasta. ? Place the pasta in the sauté pan and toss the pasta, then place into a large gratin dish pulling the Chicken Sausage and Roasted Peppers to the top. ? Evenly distribute the Smoked Mozzarella Cheese and Parmesan Cheese over the top. Place in oven set @400 degrees and bake for 5 minutes or until cheese is bubbly and golden brown.