Rigatoni Martino (Carrabba’s Copycat) made with pasta, sun dried tomatoes, grilled chicken & mushrooms in a tomato cream sauce topped with ricotta cheese.
Whenever my family and I head to Florida, we usually drive; especially when we’re going to be there longer than a week. It just makes it easier to have our own car there.
We love the drive believe it or not, it’s actually good bonding time, but the one thing I don’t like is having to eat on the run (or fast food restaurants). Instead, I usually pack homemade sandwiches, fruit and healthy snacks to get us there.
The difficult part is driving back home since we have already cleaned out the refrigerator of perishables so we tend to stop at restaurants where we can either sit down to eat or take out.
On our last trip over Christmas break, we decided to stop at Carrabba’s. As we got close to our hotel, I looked online to find the menu and then ordered a pick up so that we could just grab and go and get to our hotel.
This is especially handy when traveling with dogs. One of the items we selected was their Rigatoni Martino.
What is Rigatoni Martino?
The Rigatoni Martino recipe is a combination of sun dried tomatoes, mushrooms, grilled chicken, and rigatoni tossed in a pink sauce; then topped with ricotta cheese and scallions.
How can you go wrong? The taste was phenomenal and just goes to show you that delicious meals can be made at home with a few simple ingredients.
I’ve been dying to make this at home for months now; however, every time I purchased rigatoni the kids cooked part of the box to use for Stovetop Macaroni and Cheese.
Finally, I had to warn them not to use up the pasta. I also had some leftover grilled chicken from the day before and knew it was the perfect time to whip up this copycat recipe.
At Carrabba’s, this dish cost $14 for one entree. It’s hard to say how much this actually cost to make at home since I didn’t purchase the ingredients just for this recipe, but I’m sure it was less than $14 and this recipe feeds 6-8 people.
What do you need to make Rigatoni martino?
- Sauce-I had homemade in the freezer (Marinara Sauce recipe)
- Chicken-I had 2 pieces left from grilling the day before (I like to make extra so that I can use it for other meals during the week)
- Ricotta-I only used a few dollops of an open container I already had (Raspberry Lemon Ricotta Cake)
- Heavy Cream-I also used what I had left from making ice cream (Key Lime Pie Ice Cream)
- Mushrooms, Sun Dried Tomatoes, and Scallions are a staple in my house and I buy them every week
How do you prepare Rigatoni Martino Recipe?
Start by cooking the pasta according to package directions; drain. While pasta is cooking add oil to a large saute pan and add tomatoes, mushrooms and scallions.
Cook until the mushrooms start to soften; approximately 5 minutes; then add the chicken, sauce and cream. Mix well and simmer over low heat until the pasta is ready.
Add the cooked pasta back to the pot; then pour the sauce over the top. Mix well and place in a serving bowl. Dollop with ricotta cheese or keep cheese in a separate bowl for guests to serve themselves.
Homemade Carrabba’s Rigatoni Martino tasted exactly like the restaurant version. It was a huge hit with my family and is perfect for a quick weeknight meal or for Sunday Supper with the extended family.
The entire meal was ready in 30 minutes; which is always a bonus and you can’t go wrong with another pasta dish to add to your weekly meal plans. ~Enjoy!
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- Cook pasta according to package directions; drain.
- While pasta is cooking add oil to a large saute pan and add tomatoes, mushrooms and scallions. Cook until the mushrooms start to soften; approximately 5 minutes; then add the chicken, sauce and cream. Mix well and simmer over low heat until the pasta is ready.
- Add the cooked pasta back to the pot; then pour the sauce over the top. Mix well and place in a serving bowl. Dollop with ricotta cheese or keep cheese in a separate bowl for guests to serve themselves.
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