Four-Cheese Sausage Rigatoni Recipe
Four-Cheese Sausage Rigatoni Recipe photo by Taste of Home
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Four-Cheese Sausage Rigatoni Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 12 servings


  • 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

Nutritional Facts

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


  1. Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl.
  2. 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.
  3. 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.
  4. 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.
Originally published as Four-Cheese Sausage Rigatoni in Taste of Home September/October 2016, p68

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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curlylis85 User ID: 3166950 255811
Reviewed Oct. 23, 2016

"This is a huge favorite for our family! Cheese, pasta, and Italian sausage make for great comfort food. I did the freezer option and the frozen pasta cooked up perfectly!"

ReneeMurby User ID: 7119369 254251
Reviewed Sep. 18, 2016

"Delish! Loved the addition of goat cheese. Great family dinner."

pajamaangel User ID: 1603339 254031
Reviewed Sep. 12, 2016

"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!!!"

cynandtom User ID: 2224843 253029
Reviewed Aug. 22, 2016

"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"

Shufreak2003 User ID: 8916173 252880
Reviewed Aug. 18, 2016

"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."

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