Three Cheese Rigatoni is a 30 minute dinner that’s simple yet elevated! Full of melty cheese, Italian sausage, and topped with a homemade garlic topping, this rigatoni is what dreams are made of!
Three Cheese Rigatoni
Maybe my new favorite pasta recipe ever, maybe even my personal most fave recipe that’s gone up on the blog! This rigatoni recipe is one you’ll want to make again and again. The sauce is made up of three creamy cheeses, and the pasta itself is filled with crumbly Italian sausage and wilted spinach. And the homemade garlic breadcrumb topping? It is to die for. While it seems like this rigatoni recipe is a little more involved, I promise it’s truly a 30 minute meal.
If you’re looking for more easy pasta dinner options try this flavorful Garlic Butter Mushroom Pasta or simple yet vibrant Pasta Primavera!
How to Make Three Cheese Rigatoni:
- Cook the meat. In a large skillet, heat olive oil over medium high heat. Add the mild italian sausage and break up with a spoon while it cooks. Continue cooking until the meat is no longer pink. Pour the sausage onto a paper towel lined plate and set aside. Remove any excess grease from the skillet before returning to heat.
- Melt. Melt the butter and add in the garlic. Stir and cook for 1 minute. Sprinkle in the flour, Italian seasoning, red pepper flakes, salt and pepper. Whisk the flour into the butter for 2 minutes to allow the flour to cook.
- Whisk in the milk. Gradually pour in the milk, add the hot sauce and dijon mustard. Whisk until you have a creamy, smooth sauce base. Taste and add more seasonings if needed.
- Remove and add the cheese. Remove the skillet from heat and stir in the freshly shredded cheeses. You can do a few handfuls at a time to allow for easier melting. Mix until smooth.
- Add the spinach and sausage. Cook for an additional 1-2 minutes until the spinach wilts. Pour in the cooked sausage and stir.
- Combine and serve. Pour the cheese sauce over the rigatoni and serve immediately or take this dish to the next level and add the breadcrumb topping. Broil the pasta to brown the breadcrumbs and serve.
Garlic Breadcrumb Topping for Rigatoni:
The topping is 100 percent optional, but, totally worth the quick extra steps! It truly adds something extra special to this dish! All you need to do is melt a couple of TBSP of butter in a medium bowl then stir in your breadcrumbs, Italian seasoning, garlic powder, parsley, and a pinch of salt. Pour your pasta into an ovenproof skillet (I used the same skillet we cooked the sausage and made the sauce in) or a 9×13 inch baking dish, top with the crumbs, and broil for a few!
Storing Three Cheese Rigatoni
Once assembled, this will be good in the refrigerator for up to 3 days. This dish doesn’t freeze well, and I don’t recommend it. The dairy element just doesn’t do well going between a frozen state and a reheated one.
Tips for Three Cheese Rigatoni:
- Sausage – I prefer to use mild sausage for the family, but you can use hot if you prefer. Or a mix of both.
- Cheese – It’s super important you use freshly shredded cheese for this. The pre shredded variety just does not melt as smoothly. You’ll probably find these specific cheeses in the deli section as opposed to the aisle with the bagged or sliced cheese. Gouda or Provolone can work as substitutions if needed.
- Breadcrumbs – I like the panko ones but if you’ve got plain or Italian flavored those are great too! Honestly whatever you have on hand. Whichever ones you go with keep an eye as you broil the pasta so the breadcrumbs brown but don’t burn.
- Veggies – If you aren’t a fan of spinach you can leave it out of the Rigatoni. Or try swapping in broccoli and mushrooms!
- Mustard and Hot Sauce – Don’t skip these! They add great flavor to the sauce but you won’t taste the Dijon and the dish will not be spicy. They bring out the flavors in the cheese and really elevate the flavor pallet overall.
Enjoy!
~Nichole
Three Cheese Rigatoni
Ingredients
FOR THE RIGATONI:
- 1 (16 Ounce Box) Rigatoni
- 2 teaspoons Olive Oil
- 1 Pound Italian Sausage
- 1/2 cup (1 Stick) Butter
- 3 Cloves Garlic Minced
- 1/2 Cup Flour
- 1 teaspoon Italian Seasoning
- 1/4 – 1/2 teaspoon Red Pepper Flakes
- Salt & Pepper to taste
- 3 Cups Milk
- 1 teaspoon Dijon Mustard, Optional
- 1/2 teaspoon Hot Sauce, Optional
- 1 Cup Shredded Gruyere Cheese
- 1 Cup Shredded Fontina Cheese
- 1 Cup Freshly Grated Parmesan Cheese
- 2 Cups Baby Spinach, Optional
FOR THE OPTIONAL TOPPING:
- 1 Cup Panko Breadcrumbs, or breadcrumbs of choice
- 2 Tablespoons Butter Melted
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- 2 teaspoons fresh chopped or dried Parsley
- 1 Pinch Salt
Instructions
FOR THE RIGATONI:
- Cook the rigatoni in a large pot of boiling salted water according to package directions, drain and set aside.
- Meanwhile, cook heat the olive oil in a large skillet over medium-high heat. Once hot, add the sausage and cook, breaking up with a wooden spoon until no longer pink.
- Pour the sausage onto a paper towel lined plate and set aside. Wipe any excess grease from the pan and return to the heat.
- Melt the butter in the same skillet you cooked the sausage in.
- Once the butter is melted, add the garlic and cook stirring constantly for 1 minute, then sprinkle over the flour. Season with the Italian seasoning, red pepper flakes, and salt and pepper to taste.
- Whisk the flour into the butter constantly for about 2 minutes to allow the flour to cook.
- Gradually whisk in the milk, as well as the mustard and hot sauce if using, until you have a smooth and creamy sauce. At this point, taste the sauce, and add more salt & pepper to taste if necessary.
- Remove the pan from the heat and stir in the cheeses, a few handfuls at a time, until smooth.
- Stir in the spinach if using and cook for just 1-2 minutes while stirring constantly to wilt the spinach.
- Stir in the sausage. Pour the cheese sauce over the cooked pasta and stir well to combine.
- Pour the pasta into a 9×13 inch baking dish and top with the breadcrumb topping. Broil for 3-5 minutes until topping is browned.
OPTIONAL TOPPING:
- Pour the pasta into an oven proof pan (I use the same pan that we cook the sausage and make the sauce in), or a 9×13 inch baking dish.
- In a medium bowl stir together the melted butter with the panko, garlic powder, Italian seasoning, and parsley.
- Sprinkle the pasta evenly with the breadcrumb mixture.
- Place under the oven broiler for 2-4 minutes, just until the breadcrumbs are golden.
Video
Notes
Quick, simple and SO delicious. My fiance went back for thirds.
We loved the taste of this recipe but it is very filling and heavy even eating a small portion. I may try to figure out how to lighten it up.
One of the best recipes I have ever tried! I only used half a box of pasta and I think that was perfect. I also used about 6 cloves of garlic instead of 3. I used 2 cups of milk and 1 cup of heavy cream, which made it extra creamy! I didn’t bother with the hot sauce or mustard. Overall, excellent recipe!!
Thank you for an excellent recipe! For others looking to make this, the optional topping is actually very easy to put together and adds a textural dimension that is needed for the richness of the sauce. Don’t skip this step! 🙂