Rigatoni al horno con cuatro quesos

Ingredientes

• 1 pound uncooked rigatoni pasta
• 16 ounces Italian sausage
• 1/2 medium onion (chopped)
• 4 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes (optional)
• 3 cups (24 oz.) marinara sauce
• 8 ounces ricotta
• 1 cup freshly grated parmesan cheese
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• Salt & pepper to taste

Preparación

1. 1

   Preheat your oven to 375F and move the rack to the top third of the oven.

2. 2

   Boil a large, salted pot of water for the pasta. Cook it 2 minutes less than package directions indicate. Once it's done, drain it and add it back to the pot it was cooked in and set aside.

3. 3

   Meanwhile, add the sausage meat, along with the onion, to a skillet over medium-high heat. Cook it for about 10 minutes, breaking it up with your spoon as you go along and stirring occasionally, until it's cooked.

4. 4

   To the skillet, stir in the garlic and red pepper flakes, then continue cooking it for another minute or so.

5. 5

   To the skillet, stir in the marinara sauce and warm it through for a few minutes.

6. 6

   To the pot with the pasta, add in about half of the skillet sausage/sauce mixture and give it a stir. Transfer it to a 9x13 baking/casserole dish and spread it in an even layer.

7. 7

   Add the ricotta to the baking dish (you don't need to be too neat... I just use a spoon to put dollops here and there) and then sprinkle the parmesan evenly over top.

8. 8

   Spoon the rest of the sausage/sauce mixture evenly on top of the parmesan/ricotta layer.

9. 9

   Sprinkle on the mozza/cheddar for the final cheesy topping.

10. 10

    Bake, uncovered, for 20 minutes, and then broil for a few minutes to brown the cheese (watch it carefully). Let sit for about 5 minutes prior to serving, then enjoy!