Baked Rigatoni with Sausage and Boursin Cheese
This comforting Italian-inspired dish combines rigatoni pasta, savory sausage, and creamy Boursin cheese for a delicious, satisfying experience that’s perfect for any occasion.
Ingredients
Pasta and Cheese
- 1 pound rigatoni Opt for high-quality pasta for the best texture; look for bronze-cut pasta for a sturdier bite.
- 8 ounces Boursin cheese Go for a garlic & herb variety for an aromatic kick.
- 1 cup grated Parmesan cheese Use a good quality block cheese for better melting.
Sausage and Vegetables
- 1 pound sausage Sweet or spicy, based on preference.
- 1 onion, diced yellow onion A yellow onion complements the flavors excellently.
- 3 cloves garlic, minced Fresh garlic is a must for that aromatic depth.
- 4 cups fresh spinach Can substitute with kale or another leafy green.
Cooking Essentials
- 2 tablespoons olive oil Extra virgin is best for both flavor and health benefits.
Instructions
Preparation
- Begin by boiling your rigatoni in a large pot of salted water until just al dente (about 8-10 minutes). Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the diced onions and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.
- Add in the sausage, breaking it apart as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.
- Toss in the spinach and stir until it wilts.
- Lower the heat and add the Boursin cheese to the skillet. Stir until creamy and well combined with the sausage and spinach mixture, about 3 minutes.
- Gently fold in the cooked rigatoni with the sausage and cheese mixture until well coated.
Baking
- Transfer the entire mixture to a greased baking dish. Top generously with grated Parmesan cheese.
- Bake at 350°F (175°C) for about 20-25 minutes or until bubbly and golden on top.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave. You can assemble this dish a day in advance; just cover with foil and refrigerate until ready to bake, adding an extra 10 minutes to the cooking time.