Baked Rigatoni With Four Cheeses Recipe

Ingredients for Baked Rigatoni With Four Cheeses

• Butter
• Extra Virgin Olive Oil
• 1 pound Italian sausage (removed from casings)
• Garlic Cloves
• All Purpose Flour
• Whole Milk
• 8 ounces shredded Fontina cheese (or substitute with mozzarella)
• 8 ounces shredded mozzarella cheese
• Romano Cheese
• Provolone Cheese
• Rigatoni Pasta
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh basil
• Fresh Ground Black Pepper
• 1 teaspoon garlic powder
• Fresh Breadcrumbs

How to Make Baked Rigatoni With Four Cheeses

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
2. 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.
3. If less than 1/4 cup drippings remain, add more olive oil to the pot. Reduce heat to medium.
4. Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds.
5. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly.
6. Gradually whisk in 3 cups whole milk, ensuring no lumps form. Bring to a simmer over medium-high heat.
7. Reduce heat to low and simmer for 5 minutes, stirring frequently, until the sauce thickens slightly.
8. 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.
9. Cook 1 pound rigatoni according to package directions, until al dente. Drain well.
10. 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.
11. Add the cooked sausage to the pasta mixture and toss to coat evenly.
12. Pour the pasta mixture into the prepared baking dish.
13. 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.
14. Sprinkle the breadcrumb mixture evenly over the pasta. Drizzle with 1 teaspoon olive oil.
15. Bake for 30-35 minutes, or until the top is golden brown and bubbly.