Best 2 Four Cheese Sausage Rigatoni Recipes
Indulge in a culinary delight with our exquisite Four-Cheese Sausage Rigatoni recipe, a symphony of flavors that will tantalize your taste buds. This hearty and flavorful dish features tender rigatoni pasta generously coated in a luscious four-cheese sauce, complemented by succulent Italian sausage, spinach, and a touch of zesty crushed red pepper. Experience the perfect balance of creamy, cheesy goodness and savory sausage in every bite. Additionally, we've included three bonus recipes to satisfy every palate: a classic Sausage and Peppers Rigatoni, a creamy Pesto Sausage Rigatoni, and a vegetarian-friendly Spinach and Artichoke Rigatoni. Get ready to embark on a culinary journey that will leave you craving for more.
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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.
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.
Tips:
- To ensure the pasta is cooked perfectly, bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions. Be sure not to overcook it, as it should still have a slight bite to it.
- While the pasta is cooking, heat a large skillet over medium heat and brown the sausage until it is cooked through. Remove the sausage from the skillet and set aside.
- In the same skillet, melt the butter and add the onion and garlic. Cook until the onion is softened and translucent.
- Add the flour to the skillet and whisk to form a roux. Cook for 1-2 minutes, or until the roux is golden brown.
- Slowly whisk in the milk and cream until the sauce is smooth and creamy. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened.
- Add the cooked sausage, pasta, and cheeses to the sauce and stir until combined. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
Conclusion:
This four-cheese sausage rigatoni is a hearty and flavorful dish that is perfect for a weeknight meal. The combination of four cheeses, sausage, and rigatoni pasta creates a delicious and satisfying dish that is sure to please everyone at the table. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in the comfort of your own home.
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