Recipe Details

Ingredients

• 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

Description

1. Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl.
2. 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.
3. 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.
4. 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.