Italian sausage and meze rigatoni come together in this easy three-cheese pasta bake. Plus, the creamy sauce and tender broccoli florets will make both parents and kids more than happy to enjoy this meal.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
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- 6 tablespoons unsalted butter
- 1 pound mild Italian sausage, casing removed
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups milk
- 12 ounces shredded whole milk mozzarella (about 3 cups)
- 8 ounces shredded fontina cheese (about 2 cups)
- Kosher salt and freshly ground black pepper
- 1 pound meze rigatoni
- 12 ounces broccoli, trimmed and cut into small florets (from 1 medium bunch)
- 1 cup panko breadcrumbs
- 2 tablespoons chopped parsley
- 1/4 cup freshly grated Parmesan
Instructions
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil over high heat.
- Melt 1 tablespoon of the butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the sausage with a wooden spoon into small pieces, until browned and cooked through, about 6 minutes. Use a slotted spoon to transfer the sausage to a medium bowl, then reduce the heat to medium.
- Add 3 more tablespoons of the butter and the garlic to the same pot. Cook until the butter has melted and the garlic is softened slightly, about 1 minute. Whisk in the flour and cook until it’s bubbling all over and no longer raw, about 2 minutes. Slowly whisk in the milk, then bring to a steady simmer. Simmer until it has thickened slightly, about 2 minutes. Whisk in the mozzarella and fontina until smooth. Season with 1 1/4 teaspoon salt and a few good grinds of pepper. Keep warm over low heat.
- Meanwhile, season the pot of boiling water generously with salt (it should taste like the ocean). Add the pasta and cook until al dente, adding the broccoli florets during the last 4 minutes of cooking, about 8 minutes total.
- Use a spider to transfer the pasta and broccoli into the cheese sauce and stir until evenly coated. Stir in the sausage. Transfer to a 9-by-13-inch baking dish.
- Melt the remaining 2 tablespoons butter in a small saucepan. Stir in the breadcrumbs and parsley then sprinkle evenly over the pasta. Top with the Parmesan. Bake until the sauce is bubbling around the sides and the breadcrumb topping is golden brown, 12 to 15 minutes. Let sit 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 307 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 52 mg |
| Sodium | 374 mg |
| Serving Size | 1 of 22 servings |
| Calories | 307 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 52 mg |
| Sodium | 374 mg |
Reviews
Turned out well!! Could use a little more heat or seasoning, otherwise delicious!!
I have made this 3 weeks in a row! My husband loves it , it’s delicious and you can’t mess it up! Make it and see for yourself!!!
Delicious! Was worth the number of dirty pans as I was able to divide it into two pans and put one in the freezer without the breadcrumbs and parm for another day. I used a soft hatch chili cheddar cheese instead of fontina for a little zing.
Good, but Needs more seasoning/flavor.
The recipe was easy to follow and tasty. I did add seasoning to my Italian sausage and more salt to my cheese sauce. I would make again