With spring on the horizon there still remain enough wintry days to cook up some one dish meals such as this Baked Pasta with Sausage and Four Cheeses.
Soon we will be turning our thoughts to all the great grilling possibilities, and endless salads and such that will be heralded by the opening of the farm stands everywhere.
Until then consider making this delicious baked rigatoni dish which is great for feeding a crowd ( just make several) or a family dinner (with leftovers for lunch the next day).
Baked Pasta with Sausage and Four Cheeses
(The Tuscan Sun Cookbook, Frances Mayes and Edward Mayes)
serves 4 to 6
1 tablespoon extra-virgin olive oil, plus additional for the baking dish
½ pound sweet Italian sausage, casings removed, meat cut into small pieces
½ pound spicy Italian sausage, casings removed, meat cut into small pieces
½ cup red wine
2 teaspoons fresh oregano leaves or 1 teaspoon dried
1 cup soffrito (see recipe in Giusi’s Ragu post)
½ teaspoon salt
½ teaspoon pepper
8 tomatoes or 1 28-ounce can whole tomatoes, juice included, chopped
1 pound rigatoni
1 cup (8 ounces) whole-milk ricotta
8 ounces Fontina or Taleggio, cubed
8 ounces mozzarella, cubed
½ cup grated Parmigiano-Reggiano (I used Pecorino Romano)
½ cup fresh breadcrumbs, toasted (I used Panko breadcrumbs)
Preheat the oven to 375 degrees.
Bring the pasta water to a boil and add salt.
Ina large skillet, heat 1 tablespoon of the olive oil over medium heat and cook the sausage, breaking it up as it browns, about 5 minutes.
Add the wine, turn the heat up to boil, and cook until much of the liquid has reduced, about 10 minutes.
Add the oregano, soffrito, seasonings, and tomatoes along with their juices.
Simmer the sauce for at least 10 minutes, or until thick and savory.
Cook the rigatoni a minute less than the time required on the package (since it will continue cooking in the oven), then drain, reserving a bit of the pasta water.
In a large bowl, mix the ricotta with the fontina and a splash of the pasta water,
then add the drained rigatoni and continue mixing.
Add the sausage mixture and mozzarella, tossing to mix well.
Oil a 9×13-inch baking dish, and then pour in the pasta. Sprinkle the Parmigiano and breadcrumbs on top. Bake uncovered for 25 minutes or until golden flecked and hot.
