Noodles For Company

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.