FOUR-CHEESE SAUSAGE RIGATONI
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
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl., 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., 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., 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.
Nutrition Facts : Calories 474 calories, Fat 26g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
BAKED RIGATONI WITH SAUSAGE
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.
- For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.
- Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.
- Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.
CHEESY SAUSAGE RIGATONI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
- Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
- To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
- When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.
FOUR CHEESE SAUSAGE RIGATONI RECIPE - (4.8/5)
Provided by á-2825
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. In a 6-quart stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl. 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. Stir rigatoni into meat sauce. Spread 3 cups into each of two greased 11x7-inch baking dishes. Top each with half of cheese mixture, then half of remaining pasta mixture. 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.
RIGATONI WITH CHEESE AND ITALIAN SAUSAGE
Make and share this Rigatoni With Cheese and Italian Sausage recipe from Food.com.
Provided by ChefBallerina1123
Categories One Dish Meal
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook rigatoni until tender in large pot, drain pasta.
- Meanwhile, preheat broiler.
- Cook sausage in large heavy pot over medium high heat until no longer pink, stirring frequently and breaking up with back of a wooden spoon.
- Add garlic and saute until soft, about 2 minutes.
- Drain off excess oil and return pot to medium high heat.
- Add marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.
- Divide pasta among four 1 1/4-cup custard cups, or double recipe and put in one large baking dish.
- Sprinkle parmesan and mozzarella over.
- Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minute.
- Sprinkle with parsley and olive oil and serve.
Nutrition Facts : Calories 336.2, Fat 11.8, SaturatedFat 4, Cholesterol 57.4, Sodium 710.4, Carbohydrate 42.6, Fiber 1.9, Sugar 7.8, Protein 14.4
RIGATONI WITH FOUR CHEESES
Make and share this Rigatoni With Four Cheeses recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in boiling salted water according to package directions; drain,.
- Meanwhile, heat butter and garlic in a heavy, medium-sized saucepan and stir, over low-med heat, careful not to burn garlic. Stir in the cream, and continue stirring until heated.
- Stir in all of the cheeses; stir fequently until cheeses are melted.
- Remove from heat, and stir in the pepper, salt (if needed) and parsley.
- Place cooked, drained pasta in a large bowl and pour sauce over top. Toss to coat well. Serve immediately.
Nutrition Facts : Calories 630.4, Fat 35.4, SaturatedFat 20.9, Cholesterol 170.9, Sodium 507.4, Carbohydrate 56.8, Fiber 2.6, Sugar 1.9, Protein 21.8
BAKED RIGATONI WITH FOUR CHEESES
This was adapted from Giada de Laurentis's recipe, which she calls "Farmer's Pasta." It is a macaroni and cheese dish that will appeal to young and old. In a pinch, I have substituted 8 ounces of mozzarella cheese for the 8 ounces of Fontina. Great dish for entertaining!
Provided by Maureenie
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 inch baking dish with butter.
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
- Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside.
- If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium.
- Add garlic and saute until light brown.
- Add the flour and stir for 2 minutes.
- Gradually add in the milk, stirring with each addition. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
- Gradually whisk in all the cheeses.
- Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce.
- Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta.
- Pour pasta mixture into the baking dish.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the garlic powder, remaining parsley, and bread crumbs and toss to coat.
- Sprinkle the bread crumbs over the pasta mixture. Drizzle the top with remaining olive oil and bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 682.1, Fat 33.5, SaturatedFat 16.6, Cholesterol 120.8, Sodium 893.9, Carbohydrate 61.6, Fiber 2.7, Sugar 11.6, Protein 32.9
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