Take any Saturday night, invite a few of your favorite people and serve never-ending plates of pasta. Along with oven-fresh rosemary rolls, it’s the kind of meal you’ll end up making by heart. Get ready to feast!
Four-Cheese Sausage Rigatoni
To make this twist on a traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheeses. —Teresa Ralston, New Albany, OH
Prep: 35 min.
Bake: 30 min.
Makes: 12 servings
1 pkg. (16 oz.) rigatoni pasta
1 lb. 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 oz.) crushed tomatoes in puree
1 can (6 oz.) tomato paste
2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
1 carton (15 oz.) whole-milk ricotta cheese
1 cup shredded Parmesan cheese, divided
1 log (4 oz.) fresh goat cheese, softened
1 large egg, lightly beaten
1 tsp. salt
1/2 tsp. pepper
8 oz. fresh mozzarella cheese, cubed Torn fresh basil, optional
1. Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to the package directions; drain in a colander.
This story is from the September- October 2016 edition of Taste of Home.
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This story is from the September- October 2016 edition of Taste of Home.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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