Ingredients
1 package (16 ounces) rigatoni pasta1 pound bulk Italian sausage1 medium sweet red pepper, chopped1 small onion, chopped2 garlic cloves, minced3/4 cup heavy whipping cream1 can (28 ounces) crushed tomatoes in puree1 can (6 ounces) tomato paste2 teaspoons Italian seasoning1/2 teaspoon crushed red pepper flakes1 carton (15 ounces) whole-milk ricotta cheese1 cup shredded Parmesan cheese, divided 1 log (4 ounces) fresh goat cheese, softened1 large egg, lightly beaten1 teaspoon salt1/2 teaspoon pepper8 ounces fresh mozzarella cheese, cubedTorn fresh basil, optional
Preparation
Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl.
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.
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.
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.
