Baked Rigatoni with Crumbled Sausage, Cauliflower and cheese.

This side dish is Joanne’s Aussie answer to the American mac ‘n cheese we all love. The cheesy fontina and cream cheese mixture melts in your mouth while the creamy cauliflower and crumbled sausage add amazing texture and flavor to this dish. To die for!

 Prep time: 20 minutes |Cook time: 40 minutes |Total time: 60 minutes |Servings: 10

8 ounce(s) of Philadephia Cream Cheese

1 Box of Rigatoni Pasta

1 Head of Cauliflower

 8 Small Italian Sausages

1/3 cup(s) of Vegetable Stock

1 cup(s) of Cream

1/4 cup(s) of Fotina Cheese

1/4 cup of Gorgonzola Cheese  or crumbled blue cheese

1 tsp. of Dijon Mustard •

1 tbsp. of Chopped Chives

1 tbsp. of Flat Parsley Chopped

2 cup(s) of Panko Breadcrumbs

1 1/4 cup(s) of Parmesan Cheese

2 tbsp. of Olive Oil

1 tsp. of Pepper

Steps

1.1.Boil Rigatoni According to Box

2.Steam Cauliflower (10 min)

3.Cut Sausage Skin and Cook (5 min)

4. Drain Pasta and put back in the Pot

5. Add Cream Cheese, Pepper, Gorgonzola,Dijon Mustard,Fotina Cheese, Sprinkle Parmesan Cheese, Sprinkle Chives, Sprinkle Parsley, and sprinkle Bread Crumbs.

6. Blend Cauliflower with Vegetable Stock & Cream

7. Mix the Pasta and Cauliflower together

8. In a Deep Dish, sprinkle olive Oil and more Bread crumbs

9. Pour half the Pasta Mixture in the Dish.

10.Sprinkle half the Italian Sausage on top of pasta

11. Add remaining Pasta 12 Add remaing Sausage, Parmesan Cheese, Chives and Parsley and Sprinkle Olive Oil and Bake. 350 for 40 minutes

Three Layer Mashed Potato Torte. Great “Make-over” for mashed potatoes!

And here’s another little gem you might enjoy. It’s a video I entered to Paula Deen’s Philly Cream Cheese contest but with a little comic relief added.

Do not be fooled by the sillyness – this is an amazing recipe! In fact, it’s quite possibly the best potato dish I have ever tasted. Creamy mashed potatoes layered with some herbed cream cheese and parmesan cheese. Topped with sauteed leeks and chopped bacon this torte is baked to perfection. I guarantee you will love it as much as I do!!!

And here’s the recipe:

Prep time: 25 minutes | Cook time: 35 minutes | Total time: 60 minutes | Servings: 8

• 8 medium russet potatoes, approx. 5 lbs
• 1 stick softened butter
• 1 cup(s) of heavy cream, heated. You may need to add more or less, depending on the starchiness of the potatoes
• 8 ounce(s) of Philadelphia cream cheese
• 2 tbsp. of chopped fresh parsley
• 2 tbsp. of chopped fresh chives
• 1/2 tsp. of dried dill
• 1/2 tsp. of dried oregano
• 1/2 tsp. of dried basil
• 1 tbsp. of granulated garlic powder
• 3/4 cup(s) of grated parmesan cheese
• 4 medium stalks fresh leeks, sliced and washed thoroughly
• 1/2 stick butter
• 3 tbsp. of olive oil
• 8 slices of pre-cooked bacon
• 1/2 tsp. of each, salt and pepper to taste
• 1 non-stick cooking spray for pan
• 2 eggs

Steps

1. Peel potatoes, cut into small chunks and boil in salt water until tender – approx. 10 minutes. (Remember, the smaller you cut the potatoes, the faster they will cook).
2. While potatoes are simmering, prepare leeks. Cut dark green tops off. Slice the rest of the leeks thinly and wash well.
3. Sautee leeks in 1/2 cup butter and 3 tbsp. olive oil until tender, approx. 10-15 minutes.
4. Chop the pre-cooked bacon into thin strips, set aside.
5. Next, heat the contents of one 8 ounce package of cream cheese in microwave for 30 – 45 seconds to soften.
6. Mix, then add the parsley, chives, dill, oregano, basil and garlic powder. Mix well to incorporate, set aside.
7. Drain cooked potatoes well, add butter, cream and eggs. Whip well until fluffy. Time to assemble the 3 Layer Potato Torte:
8. To assemble the 3 Layer Potato Torte:
9. Spray the sides and bottom of a spring form with non-stick cooking spray. Spread half of the mashed potatoes on bottom of spring form.
10. Add the cream cheese mixture – spread evenly over potatoes.
11. Next, top the cream cheese layer with the parmensan cheese, spreading the cheese out evenly.
12. Now spread the remaining mashed potatoes on top of the cheese.
13. To finish, top the potato torte with the sauteed leeks and the chopped bacon.
14. Bake at 375 -400 degrees for approx. 35 minutes, until golden and heated through.

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