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Four-Cheese Sausage Rigatoni

Name: Four-Cheese Sausage Rigatoni
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) rigatoni pasta; 1 pound bulk Italian sausage; 1 medium sweet red pepper, chopped; 1 small onion, chopped; 2 garlic cloves, minced; 3/4 cup heavy whipping cream; 1 can (28 ounces) crushed tomatoes in puree; 1 can (6 ounces) tomato paste; 2 teaspoons Italian seasoning; 1/2 teaspoon crushed red pepper flakes; 1 carton (15 ounces) whole-milk ricotta cheese; 1 cup shredded Parmesan cheese, divided; 1 log (4 ounces) fresh goat cheese, softened; 1 large egg, lightly beaten; 1 teaspoon salt; 1/2 teaspoon pepper; 8 ounces fresh mozzarella cheese, cubed; Torn fresh basil, optional

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Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 30 min.

Makes

12 servings

To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio

Four-Cheese Sausage Rigatoni Recipe photo by Taste of Home

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Ingredients

1 package (16 ounces) rigatoni pasta
1 pound bulk Italian sausage
1 medium sweet red pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
3/4 cup heavy whipping cream
1 can (28 ounces) crushed tomatoes in puree
1 can (6 ounces) tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 carton (15 ounces) whole-milk ricotta cheese
1 cup shredded Parmesan cheese, divided
1 log (4 ounces) fresh goat cheese, softened
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
8 ounces fresh mozzarella cheese, cubed
Torn fresh basil, optional

Directions

Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl.
In same stockpot, cook and crumble sausage with red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add cream; cook 5 minutes, stirring occasionally. Stir in tomatoes, tomato paste, Italian seasoning and pepper flakes. Cook, uncovered, over medium-low heat until sauce thickens slightly, 5-8 minutes. Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg and seasonings.
Stir rigatoni into meat sauce. Spread 3 cups into each of two greased 11x7-in. baking dishes. Top each with half of cheese mixture, then half of remaining pasta mixture.
Bake, covered, 25 minutes. Sprinkle with mozzarella and remaining Parmesan cheese. Bake, uncovered, until cheeses are melted, about 5 minutes. If desired, sprinkle with basil.

Can you freeze Four-Cheese Sausage Rigatoni?

Prepare casseroles without mozzarella cheese and remaining 1/2 cup Parmesan cheese; freeze cheeses separately in resealable plastic freezer bags. Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, sprinkle with basil.

Nutrition Facts

1-1/4 cups: 474 calories, 26g fat (13g saturated fat), 97mg cholesterol, 793mg sodium, 40g carbohydrate (9g sugars, 3g fiber), 23g protein.