Ingredients for Baked Rigatoni With Four Cheeses
- butter, for greasing dish
- 2 tablespoons + 1 teaspoon olive oil
- 1 pound Italian sausage
- 2 cloves garlic
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 8 ounces shredded Fontina cheese
- 8 ounces shredded mozzarella cheese
- 4 ounces shredded Pecorino Romano cheese
- Provolone Cheese
- 1 pound rigatoni pasta
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 cup fresh breadcrumbs
- 4 ounces grated Parmesan cheese
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How to Make Baked Rigatoni With Four Cheeses
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
- Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add 1 pound Italian sausage (removed from casings) and cook until browned and crisp, about 15-20 minutes. Remove sausage and set aside.
- If less than 1/4 cup drippings remain, add more olive oil to the pot. Reduce heat to medium.
- Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds.
- Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in 3 cups whole milk, ensuring no lumps form. Bring to a simmer over medium-high heat.
- Reduce heat to low and simmer for 5 minutes, stirring frequently, until the sauce thickens slightly.
- Remove from heat and gradually whisk in 8 ounces shredded mozzarella, 8 ounces shredded Fontina (or substitute with mozzarella), 4 ounces grated Parmesan, and 4 ounces shredded Pecorino Romano.
- Cook 1 pound rigatoni according to package directions, until al dente. Drain well.
- Add the cooked pasta to the cheese sauce along with 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh basil, and 1/4 teaspoon black pepper. Stir to combine.
- Add the cooked sausage to the pasta mixture and toss to coat evenly.
- Pour the pasta mixture into the prepared baking dish.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add 1 teaspoon garlic powder, 1/4 cup chopped fresh parsley, and 1 cup breadcrumbs. Toss to coat.
- Sprinkle the breadcrumb mixture evenly over the pasta. Drizzle with 1 teaspoon olive oil.
- Bake for 30-35 minutes, or until the top is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
46g
Fat
83g
Carbs
20g
