To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio
Category: Main Dish
Cuisine: not set
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
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