Recipes

Sausage & Four Cheese Rigatoni

Don’t say cheese — say cheeses. This outstanding rigatoni dish features four of your favorite cheeses — provolone, feta, Parmesan and ricotta. It’s dairy good… to say the least.
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Course Pasta
Cuisine Continental

Servings 6 servings
Calories 10648.25 kcal

Ingredients

  

  • 1 pound(s) rigatoni pasta
  • 1 pound(s) Italian sausage, casing removed
  • 1/4 cup(s) pancetta, thinly sliced (or bacon)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1/4 pound(s) fresh sliced mushrooms
  • 3 tablespoon(s) fresh chopped basil
  • 3 tablespoon(s) fresh chopped parsley
  • 16 ounce(s) ricotta cheese
  • 1/2 cup(s) heavy cream
  • 1 cup(s) chicken broth
  • 1 cup(s) grated provolone cheese
  • 3/4 cup(s) crumbled feta cheese
  • 28 ounce(s) Italian plum tomatoes, drained and chopped
  • 1 1/2 cup(s) freshly grated parmesan
  • 1 dash(es) salt
  • 1 dash(es) pepper

Instructions

 

  • Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions.
  • Drain, and rinse under cold water to stop cooking.
  • Toss with a minimal amount of olive oil to prevent sticking.
  • Cook pancetta (or bacon) in large skillet over medium heat until crisp.
  • Drain on a paper towel.
  • Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned.
  • Transfer to paper towel.
  • Pour off all but 2 tbsp drippings from skillet.
  • Add onion, carrot, mushrooms, basil and parsley.
  • Cook until onion is tender.
  • Season with salt and pepper; set aside.
  • Preheat oven to 400 degrees.
  • Grease a 13 x 9 x 2-inch baking pan; set aside.
  • Place ricotta in a large mixing bowl and gradually stir in cream and then broth.
  • Add the partially cooked rigatoni, pancetta, sausage, onion mixture, provolone, feta, tomatoes, and 1 cup Parmesan.
  • Season with salt and pepper and mix well.
  • Turn out into prepared baking pan.
  • Sprinkle with remaining Parmesan.
  • Cover pan tightly with aluminum foil and bake for 35 minutes.
  • Remove foil cover and bake an additional 20 minutes, or until golden brown.

Nutrition

Calories: 10648.25kcalCarbohydrates: 500.28gProtein: 622.72gFat: 643.54gSaturated Fat: 400.56gCholesterol: 2397.36mgSodium: 12367.95mgFiber: 117.94gSugar: 306.46g

Keyword Carrots, Pork, Rigatoni Pasta, Tomato, Vegetables
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