- 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
- 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.
Freeze option: 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. Yield: 12 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Four-Cheese Sausage Rigatoni
"We loved this recipe (we did leave out the goat cheese because I'm not a big fan). It does have a bit of a kick but my almost 2 year old ate it without a problem! I made it ahead and it turned out great after being frozen!"
"The cheese blend - especially the addition of goat cheese - takes this beyond the standard cheese and pasta dish. Easy to make. We substituted green pepper for the sweet red pepper and it worked just as well. Could also be spiced up a bit using fire-roasted crushed tomatoes."
"Delish! Loved the addition of goat cheese. Great family dinner."
"This pasta dish was delicious! I followed the recipe exactly including the goat cheese which I was a little hesitant to use, but it was amazing!!!"
"Hubby and I are pasta makin and lovin people. What's not to love? Cheesy, meaty goodness. The only changes I made were adding ground beef and omitting the goat cheese (not a big fan) and substituting extra ricotta. DELICIOUSl"
"My husband is usually the cook in our house, but this looked fairly easy so I made it tonight. I followed the directions to the letter except that I omitted the mozzarella since I'm not a huge fan of it. It was SOO good and my husband, who is not a big cheese fan, loved it as well. This is definitely a keeper. Thanks for sharing."