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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. Grease a 9 x 13 inch baking dish with butter. | 3. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. | 4. Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside. | 5. If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium. | 6. Add garlic and saute until light brown. | 7. Add the flour and stir for 2 minutes. | 8. Gradually add in the milk, stirring with each addition. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes. | 9. Gradually whisk in all the cheeses. | 10. Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce. | 11. Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta. | 12. Pour pasta mixture into the baking dish. | 13. Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the garlic powder, remaining parsley, and bread crumbs and toss to coat. | 14. Sprinkle the bread crumbs over the pasta mixture. Drizzle the top with remaining olive oil and bake until the top is golden brown, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
extra virgin olive oil	3	tablespoons		403.4676	0.0	89.7602	2.2667
italian sausage	4	ounces		392.35699999999997	0.7371	16.1592	35.5276
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
purpose flour	1/3	cup		403.4676	0.0	89.7602	2.2667
milk	7	cups		1041.88	81.6424	53.802	55.8516
fontina cheese	8	ounces	grated	882.252	3.5154	58.0608	70.6255
mozzarella cheese	4	ounces	grated	367.4094	30.8669	15.3768	20.2642
romano cheese	1	cup	grated	-	-	-	-
provolone cheese	6	ounces	grated	597.0509999999999	3.6401	43.5116	45.2806
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
basil	3	tablespoons	chopped	1.8285	0.2107	0.2504	0.0509
black pepper			ground	-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
breadcrumb do not bread crumb	2	cups		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.