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