Rigatoni With Goat Cheese Recipes

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RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE



Rigatoni with Sausage, Spinach, and Goat Cheese image

While this recipe is delicious as is, you can do a couple of things to give it even more flavor. Use a combination of spicy and sweet sausage instead of just sweet and--something I do almost every time I use goat cheese--use a fork to mix into it 1/2 teaspoon each of chopped fresh parsley, chives, and thyme.

Provided by Scott Conant

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Salt to taste
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3/4 pound sweet Italian sausage or a combination of sweet and spicy, casings removed
3/4 pound rigatoni
1 tablespoon chopped fresh parsley leaves
4 ounces spinach, well washed and dried and coarsely chopped (about 2 cups)
1/2 pint cherry, grape or sungold tomatoes
4 ounces fresh goat cheese
2 tablespoons freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
  • Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
  • Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

RIGATONI WITH GOAT CHEESE



Rigatoni with Goat Cheese image

When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

1 pound rigatoni
Salt and pepper
1 1/2 cups crumbled goat cheese
1/2 cup finely grated Parmesan
1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or torn herbs, and/or pitted, sliced black olives

Steps:

  • Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
  • Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.

Nutrition Facts : Calories 452 g, Fat 14 g, Protein 21 g

FOUR-CHEESE SAUSAGE RIGATONI



Four-Cheese Sausage Rigatoni image

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

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 18

1 package (16 ounces) rigatoni pasta
1 pound bulk 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

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook rigatoni according to package directions. Drain; transfer to a bowl., In same stockpot, cook and crumble sausage with red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add cream; cook 5 minutes, stirring occasionally. Stir in tomatoes, tomato paste, Italian seasoning and pepper flakes. Cook, uncovered, over medium-low heat until sauce thickens slightly, 5-8 minutes. Meanwhile, combine ricotta, 1/2 cup Parmesan, goat cheese, egg and seasonings., Stir rigatoni into meat sauce. Spread 3 cups into each of two greased 11x7-in. baking dishes. Top each with half of cheese mixture, then half of remaining pasta mixture., Bake, covered, 25 minutes. Sprinkle with mozzarella and remaining Parmesan cheese. Bake, uncovered, until cheeses are melted, about 5 minutes. If desired, sprinkle with basil. Freeze option: Prepare casseroles without mozzarella cheese and remaining 1/2 cup Parmesan cheese; freeze cheeses separately in resealable plastic freezer bags. Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, sprinkle with basil.

Nutrition Facts : Calories 474 calories, Fat 26g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.

RIGATONI WITH GOAT CHEESE



Rigatoni with Goat Cheese image

Categories     Cheese     Goat Cheese

Yield Serves 4 to 6

Number Of Ingredients 9

Coarse salt and fresh ground pepper
1 pound rigatoni
1 1/2 cups crumbled goat cheese (about 4 ounces)
1/2 cup finely grated Parmesan cheese
Topping suggestions
1/4 cup sliced pitted black olives
1/4 cup chopped or torn herbs
1/4 cup toasted pine nuts (see page 275)
1/4 cup slivered sun-dried tomatoes

Steps:

  • In a large pot of boiling salted water, cook the rigatoni until al dente according to the package directions; drain, reserving 1/2 cup of the cooking water.
  • Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese. Season with salt and pepper, and add some of the reserved pasta water as desired.
  • Sprinkle the pasta with any or all of the suggested toppings, as desired, and serve immediately.

RIGATONI WITH GOAT CHEESE SUN-DRIED TOMATOES AND KALE RECIPE



Rigatoni With Goat Cheese Sun-Dried Tomatoes and Kale Recipe image

Make and share this Rigatoni With Goat Cheese Sun-Dried Tomatoes and Kale Recipe recipe from Food.com.

Provided by Karen in MA

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup sun-dried tomato packed in oil, cut into sprinkles
1/2 teaspoon olive oil
1/4 teaspoon red pepper flakes
1/4 cup shallot, minced
6 garlic cloves, minced
4 cups kale, coarsely chopped
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
12 ounces rigatoni pasta, cooked
1/2 cup goat cheese, crumbled
1/2 cup water

Steps:

  • Heat oil in a large non-stick skillet over medium-high heat. Add shallots and garlic; saute 1 minute. Add kale; saute 3 minutes or until wilted. Add tomatoes, saute 2 minutes.
  • Add 1/2 cup water, oregano, salt, and pepper.
  • Reduce heat; simmer 3 minutes or until kale is tender.
  • Combine the pasta, kale mixture, and goat cheese in a large bowl; toss well.

Nutrition Facts : Calories 410.9, Fat 6.8, SaturatedFat 1.4, Cholesterol 71.8, Sodium 159, Carbohydrate 74.2, Fiber 5.2, Sugar 1.7, Protein 15.6

RIGATONI WITH SUMMER SQUASH, SPICY SAUSAGE, & GOAT CHEESE



Rigatoni With Summer Squash, Spicy Sausage, & Goat Cheese image

Make and share this Rigatoni With Summer Squash, Spicy Sausage, & Goat Cheese recipe from Food.com.

Provided by KLHquilts

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

8 cups cooked rigatoni pasta
3 tablespoons olive oil
3/4 lb hot Italian sausage
1/3 cup shallot (finely chopped)
2 cups summer squash (cut in 3/4-inch dice)
3 ounces fresh goat cheese (fresh, crumbled, about 3/4 cup)
2 teaspoons fresh parsley (fresh, finely chopped)
1/4 cup parmesan cheese (grated, use fresh Parmigiano-Reggiano)

Steps:

  • Cook rigatoni according to package directions.
  • While the pasta cooks, heat 1/2 tablespoons olive oil in a 12" skillet over medium-high heat. Add sausage and cook, breaking it into pieces with spatula, until it is nearly cooked. Transfer to a bowl.
  • Drain fat from skillet, then add remaining 2-1/2 tablespoons of oil to the skillet. Cook the shallots until they begin to soften (a minute or so).
  • Raise heat to medium-high and add the squash. Cook until squash is barely tender (3-5 minutes).
  • Reserve 1/2 cup of the water in which the pasta was cooked. Return the rigatoni to the cooking pot and add the sausage, squash mixture, and 2 tablespoons of reserve pasta water. Toss over medium heat until sausage is cooked through and rigatoni is heated through. Add more pasta water as necessary to keep dish moist.
  • Remove from heat, add goat cheese and parsley, and toss until the cheese melts and coats the pasta. Season to taste with salt and pepper, transfer to warm bowls, and top with Parmesan.

Nutrition Facts : Calories 929, Fat 44.1, SaturatedFat 15.5, Cholesterol 70.8, Sodium 1238.5, Carbohydrate 91.3, Fiber 5.5, Sugar 4.1, Protein 39.9

RIGATONI WITH ROASTED PUMPKIN AND GOAT CHEESE



Rigatoni with Roasted Pumpkin and Goat Cheese image

Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 5

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
Roasted Pumpkin with Shallots and Sage

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
  • Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Nutrition Facts : Calories 631 g, Fat 26 g, Fiber 11 g, Protein 22 g

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