• prep: 35 min
• cook: 30 min
• total: 1 hr 5 min

servings:

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

• 1 package (16 ounces) rigatoni pasta
• 1 pound Johnsonville® Ground Mild 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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