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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
- 1. Preheat oven to 350°. Cook pasta according to package directions.
- 2. Meanwhile, in a large saucepan, cook sausage, red pepper and onion over medium heat until sausage is no longer pink, 6-8 minutes, breaking up sausage into crumbles. Add garlic; cook and stir 1 minute longer; drain.
- 3. Stir in cream; cook 5 minutes, stirring occasionally. Stir in tomatoes, tomato paste, Italian seasoning and pepper flakes. Reduce heat to medium-low. Cook, uncovered, until sauce thickens slightly, 5-8 minutes. Drain pasta; stir into meat sauce.
- 4. Spread 3 cups pasta mixture into each of 2 greased 11x7-in. baking dishes. In a small bowl, combine ricotta, 1/2 cup Parmesan, goat cheese, egg, salt and pepper; gently spread over pasta in each baking dish. Top with remaining pasta mixture.
- 5. 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.
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.
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