{"id":22297,"date":"2011-10-22T10:11:40","date_gmt":"2011-10-22T14:11:40","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22297"},"modified":"2011-10-22T10:11:40","modified_gmt":"2011-10-22T14:11:40","slug":"baked-rigatoni-with-sweet-potato-sauce-and-parmesan-cheese%e3%82%af%e3%83%aa%e3%83%bc%e3%83%9f%e3%83%bc%e3%82%b9%e3%82%a4%e3%83%bc%e3%83%88%e3%83%9d%e3%83%86%e3%83%88%e3%82%bd%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22297&lang=en","title":{"rendered":"Baked Rigatoni with Sweet Potato Sauce and Parmesan Cheese
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Baked Rigatoni with Sweet Potato Sauce and Parmesan Cheese<\/strong>
\nOctober 16, 2011<\/em><\/p>\n

Rigatoni pasta was served with garlicky and creamy sweet potato sauce and Parmesan cheese. When you use the iron skillet like this, the food stays nice and warm until the last bite. The orange color and the subtle sweetness from the sweet potato really makes this dish perfect for the fall season.<\/p>\n

Rigatoni with Garlic Sweet Potato Sauce: cooked rigatoni, cooked ground beef, garlic sweet potato sauce (heavy cream, sweet potato puree, nutmeg, chicken base, water, salt, pepper), Parmesan cheese, parsley<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\uff12\uff10\uff11\uff11\u5e74\uff11\uff10\u6708\uff11\uff16\u65e5<\/em><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a> \u306b\u53c2\u52a0\u3057\u3066\u307e\u3059\u3002<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Baked Rigatoni with Sweet Potato Sauce and Parmesan Cheese October 16, 2011 Rigatoni pasta was served with garlicky and creamy sweet potato sauce and Parmesan cheese. When you use the iron skillet like this, the food stays nice and warm until the last bite. The orange color and the subtle sweetness from the sweet potato […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11],"tags":[],"class_list":["post-22297","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22297"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22297\/revisions"}],"predecessor-version":[{"id":22403,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22297\/revisions\/22403"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}