Five Cheese Truffle Spicy Sausage Pasta Bake

This rich and savory pasta bake layers spicy sausage, Red Gold Nutritionally Enhanced Plant-Based Protein Pasta Sauce Bolognese, creamy Alfredo, and truffle sauce with a decadent five-cheese blend—finished with a golden, herbed breadcrumb topping.

Ingredients

  • 4 1/2 lbs Pasta Shells (medium), uncooked

  • 1 – #10 can Red Gold Nutritionally Enhanced Plant-Based Protein Pasta Sauce Bolognese

  • 2 quarts (64 oz) Alfredo Sauce (jarred, canned or frozen)
  • 6.4 oz Truffle Sauce*
  • 1 cup Sage, fresh, chopped
  • 5 cups Mozzarella, whole milk, shredded
  • 2 1/4 cups Gouda, shredded
  • 2 1/4 cups Fontina, shredded
  • 2 1/4 cups Asiago, shredded
  • 2 1/4 cups Parmesan Cheese, grated
  • 2 1/4 tsp Kosher Salt
  • 2 1/4 tsp Black Pepper, ground
  • 1 1/4 cup Parmesan Cheese, grated
  • 2 1/4 cups Panko Breadcrumbs
  • 1/4 cup Olive Oil
  • 2 1/2 Lemons, lemon zest
  • 1 cup Fresh Basil (chopped)

Instructions

Step one

Preheat oven to 350°F.

Step two

Bring a large stock pot of salted water to a boil. Add the pasta and cook until just barely al dente.

Step three

Drain the pasta and rinse with cold water.

Step four

In a large bowl combine Red Gold Nutritionally Enhanced Plant-Based Protein Pasta Sauce Bolognese, Alfredo sauce, truffle sauce, chopped sage, mozzarella, Gouda, fontina, Asiago and grated parmesan cheese. Add in the cooked pasta.

Step five

Place in 2” full size hotel pans

Step six

In a small bowl, combine the crumb topping: grated parmesan cheese, panko breadcrumbs, olive oil, chopped basil and lemon zest.

Step seven

Top the pasta with the breadcrumb mixture.

Step eight

Cover lightly with aluminum foil and place in the oven for 30 minutes.

Step nine

Remove the aluminum foil and continue cooking until breadcrumbs are golden brown and the pasta is bubbly with an internal temp of 165°F, approximately 20-25 minutes.

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