Four Cheese Sausage Rigatoni Recipe 485

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FOUR CHEESE SAUSAGE RIGATONI RECIPE - (4.8/5)



Four Cheese Sausage Rigatoni Recipe - (4.8/5) image

Provided by á-2825

Number Of Ingredients 18

1 (16-ounce) package rigatoni pasta
1 pound bulk Italian sausage
1 medium sweet red pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
3/4 cup heavy whipping cream
1 (28-ounce) can crushed tomatoes in purée
1 (6-ounce) can tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 (15-ounce) carton whole-milk ricotta cheese
1 cup Parmesan cheese, shredded, divided
1 (4-ounce) log fresh goat cheese, softened
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
8 ounces fresh mozzarella cheese, cubed
Fresh basil, torn, optional

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.

FOUR-CHEESE SAUSAGE RIGATONI



Four-Cheese Sausage Rigatoni image

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

1 package (16 ounces) rigatoni pasta
1 pound bulk Italian sausage
1 medium sweet red pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
3/4 cup heavy whipping cream
1 can (28 ounces) crushed tomatoes in puree
1 can (6 ounces) tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 carton (15 ounces) whole-milk ricotta cheese
1 cup shredded Parmesan cheese, divided
1 log (4 ounces) fresh goat cheese, softened
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
8 ounces fresh mozzarella cheese, cubed
Torn fresh basil, optional

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.

CHEESY SAUSAGE RIGATONI



Cheesy Sausage Rigatoni image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound rigatoni
1 onion, finely diced
2 tablespoons olive oil
1 1/2 pounds Italian sausage
1 teaspoon crushed red pepper flakes
Two 25-ounce jars marinara sauce
Two 8-ounce balls fresh mozzarella, cut into large cubes
1/2 cup grated Parmesan
Minced fresh parsley, for garnish

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.

RIGATONI WITH CHEESE AND ITALIAN SAUSAGE



Rigatoni with Cheese and Italian Sausage image

Categories     Cheese     Pasta     Broil     Dinner     Sausage     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 appetizer servings

Number Of Ingredients 9

1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil

Steps:

  • Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
  • Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

RIGATONI WITH FOUR CHEESES



Rigatoni With Four Cheeses image

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

1 lb rigatoni pasta, any tubulay will do really
3 tablespoons butter
3 garlic cloves, crushed
1 cup heavy cream
1/3 cup fresh grated parmesan cheese
4 ounces Fontina cheese, Grated
3 ounces gorgonzola, Crumbled
3 ounces mascarpone cheese
1/4 teaspoon black pepper
salt, if needed to taste
1/4 cup chopped fresh Italian parsley

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

SAUSAGE AND TOMATO RIGATONI



Sausage and Tomato Rigatoni image

Serve up our classic rigatoni recipe with just 10 minutes of prep time! Our Sausage and Tomato Rigatoni recipe features red onion and parsley flavors.

Provided by My Food and Family

Categories     Pasta

Time 35m

Yield 4 servings, about 2 cups each

Number Of Ingredients 7

4 cups rigatoni, uncooked
1 lb. Italian sausage, cut into chunks
1 red onion, sliced
1/4 cup tomato paste
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
  • Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.

Nutrition Facts : Calories 670, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 990 mg, Carbohydrate 87 g, Fiber 5 g, Sugar 8 g, Protein 30 g

CREAMY SAUSAGE RIGATONI



Creamy Sausage Rigatoni image

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 7

1 lb. rigatoni pasta, uncooked
1 lb. Italian sausage
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup loosely packed fresh basil leaves, torn
1/4 cup freshly grated Parmesan cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, remove casings from sausage if necessary; crumble sausage into large skillet sprayed with cooking spray. Cook on medium heat until evenly browned, stirring occasionally. Add garlic, cook and stir 30 sec. Add pasta sauce and cream cheese; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
  • Drain pasta. Add to pasta sauce mixture; mix lightly. Top with basil and Parmesan.

Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 660 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 4 g, Protein 14 g

BAKED RIGATONI WITH FOUR CHEESES



Baked Rigatoni With Four Cheeses image

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

1 tablespoon butter
3 tablespoons extra virgin olive oil
4 ounces Italian sausage, removed from casing
2 garlic cloves, minced
1/3 cup all-purpose flour
7 cups whole milk (Using low or non-fat milk will not give the desired consistency)
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
1 cup romano cheese, grated
6 ounces provolone cheese, grated
1 lb rigatoni pasta
4 tablespoons parsley, chopped
3 tablespoons basil, chopped
fresh ground black pepper, to taste
1/2 teaspoon garlic powder
2 cups fresh breadcrumbs (Do not use prepared bread crumbs in this quantity.)

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

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

RIGATONI WITH SAUSAGE



Rigatoni with Sausage image

Do Italian night right with our Rigatoni with Sausage recipe. Rigatoni with Sausage tastes so good, you may wonder if Grandma had a hand in making it.

Provided by My Food and Family

Categories     Pasta

Time 35m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (16 oz.) rigatoni pasta, uncooked
3 Tbsp. olive oil
10 fully cooked sweet Italian chicken sausage links
2 cups chopped white onions
1-1/2 cups chopped green peppers
1 jar (24 oz.) CLASSICO Four Cheese Pasta Sauce
1/2 cup KRAFT Refrigerated Coarsely Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add sausage; cook 4 to 5 min. on each side or until heated through and evenly browned on both sides. Transfer to cutting board; reserve for later use.
  • Add vegetables to skillet; cook 4 to 5 min. or until crisp-tender, stirring frequently. Stir in pasta sauce; bring to boil. Cover; simmer on medium-low heat 5 min. or until heated through, stirring occasionally.
  • Cut sausage diagonally into 1/4-inch-thick slices. Add to pasta sauce mixture; mix well. Sprinkle with cheese.
  • Drain pasta. Serve topped with pasta sauce mixture.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

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