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Four-Cheese Sausage Rigatoni

10 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. Bake: 30 min.

Makes

12 servings

Updated: Jan. 04, 2024
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
Four-Cheese Sausage Rigatoni
Four-Cheese Sausage Rigatoni Recipe photo by Taste of Home
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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.