Categories: Pasta

Ingredients

• 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
• 28 oz. can crushed tomatoes in puree
• 6 oz. can tomato paste
• 2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 15 oz. ricotta
• 1 cup shredded Parmesan, divided
• 4 oz. log fresh goat cheese, softened
• 1 large egg, lightly beaten
• 1 tsp salt
• 1/2 tsp pepper
• 8 oz. fresh mozzarella, cubed
• Torn fresh basil

Directions

1. Preheat oven to 350. In a 6-qt stockpot, cook rigatoni as directed; drain in a colander.

2. In the same stockpot, cook the sausage, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add cream; cook for 5 minutes. Stir in tomatoes, tomato paste, Italian seasoning and pepper flakes. Cook over medium-low heat until sauce thickens slightly, 5-8 minutes. Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg, salt and pepper.

3. Stir pasta into meat sauce. Spread 3 cups into each of two greased 11×7-in. baking dishes. Top each with half the cheese mixture, then half the remaining pasta mixture.

4. Bake, covered, 25 minutes. Uncover; top with mozzarella and the remaining Parmesan. Bake until the cheeses are melted, about 5 minutes more. Sprinkle with fresh bsail.

Email to a friend | Print this recipe | Back