Baked Rigatoni With Four Cheeses - cooking recipe

Ingredients

1 tablespoon butter
3 tablespoons extra virgin olive oil
4 ounces Italian sausage, removed from casing
2 garlic cloves, minced
1/3 cup all-purpose flour
7 cups whole milk (Using low or non-fat milk will not give the desired consistency)
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
1 cup romano cheese, grated
6 ounces provolone cheese, grated
1 lb rigatoni pasta
4 tablespoons parsley, chopped
3 tablespoons basil, chopped
fresh ground black pepper, to taste
1/2 teaspoon garlic powder
2 cups fresh breadcrumbs (Do not use prepared bread crumbs in this quantity.)

Preparation

Preheat oven to 350 degrees F.
Grease a 9 x 13 inch baking dish with butter.
Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside.
If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium.
Add garlic and saute until light brown.
Add the flour and stir for 2 minutes.
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.
Gradually whisk in all the cheeses.
Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce.
Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta.
Pour pasta mixture into the baking dish.
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.
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.