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Four-Cheese Sausage Rigatoni Bake

Four-Cheese Sausage Rigatoni Bake - featured image
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A cozy, crowd-pleasing pasta casserole featuring rigatoni, savory Italian sausage, and a blend of four melty cheeses baked to golden perfection. Perfect for family dinners, potlucks, or chilly nights when you crave comfort food.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 1 pound Italian sausage, casings removed (mild or spicy)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning (or dried basil, oregano, thyme)
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 cup whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded fontina or provolone cheese
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil or parsley, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add rigatoni and cook until just shy of al dente, about 9 minutes. Drain well and set aside.
  3. In a large skillet, heat olive oil over medium-high heat. Add Italian sausage and break up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Transfer sausage to a bowl with a slotted spoon, leaving drippings in the pan.
  4. Add chopped onion to the pan and sauté for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Pour in crushed tomatoes and tomato paste. Add Italian seasoning, red pepper flakes (if using), and salt and pepper to taste. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
  6. In a large bowl, combine ricotta, mozzarella, fontina (or provolone), and Parmesan cheeses. Reserve a handful of mozzarella and Parmesan for topping.
  7. Add drained pasta, browned sausage, and half the cheese mixture to the sauce. Stir until well coated.
  8. Pour half the pasta mixture into the prepared baking dish. Dollop with half of the remaining cheese mixture. Add the rest of the pasta, then top with remaining cheeses. Sprinkle reserved mozzarella and Parmesan on top.
  9. Cover dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until bubbly and golden brown on top.
  10. Let bake rest for 10 minutes before slicing. Sprinkle with chopped basil or parsley if desired.
  11. Serve hot and enjoy!

Notes

For best results, use freshly grated cheese and avoid overcooking the pasta. Let the bake rest before serving for neat slices. Easily adaptable for gluten-free, vegetarian, or dairy-free diets with ingredient swaps. Leftovers taste even better the next day and freeze well.

Nutrition

Keywords: rigatoni bake, four cheese pasta, sausage casserole, comfort food, pasta bake, Italian dinner, cheesy casserole, easy dinner, family meal, baked pasta

Find it online: https://katedishes.com/four-cheese-sausage-rigatoni-bake-recipe-for-easy-cozy-dinners/