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 FOUR-CHEESE SPAGHETTI
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
- Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
- In a large bowl, toss the fontina with the Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper.
- Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.
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
OVEN-BAKED 4 CHEESE RIGATONI ROSA
Steps:
- 1. Preheat oven to 350 degrees. 2. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg, and black pepper, set aside 3. Toss hot rigatoni with sauce in large bowl. Stir in ricotta mixture. 4. Turn into 11x7 inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs, and Parmesan cheese. 5. Bake covered 25 mins. 6. Remove cover and bake an additional 5 mins or until bread crumbs are golden brown and cheese is melted.
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OVEN-BAKED FOUR CHEESE RIGATONI ROSA RECIPE - DELISH
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- Preheat oven to 350 degrees. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg, and black pepper; set aside.
- Stir in ricotta mixture. Turn into 11- by 7-inch baking dish, then sprinkle with remaining 1/2 cup mozzarella cheese, breadcrumbs, and Parmesan cheese.
- Bake covered 25 minutes. Remove cover and bake an additional 5 minutes or until breadcrumbs are golden brown and cheese is melted.
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