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Five Cheese Truffle Spicy Sausage Pasta Bake

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Ingredients

4 1/2 lbs Pasta Shells (medium), uncooked
1 - #10 can Red Gold Plant Based Spicy Sausage Sauce
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

Preheat oven to 350°F.
Bring a large stock pot of salted water to a boil. Add the pasta and cook until just barely al dente.
Drain the pasta and rinse with cold water.
In a large bowl combine Red Gold Plant Based Spicy Sausage Pasta Sauce, Alfredo sauce, truffle sauce, chopped sage, mozzarella, Gouda, fontina, Asiago and grated parmesan cheese. Add in the cooked pasta.
Place in 2” full size hotel pans
In a small bowl, combine the crumb topping: grated parmesan cheese, panko breadcrumbs, olive oil, chopped basil and lemon zest.
Top the pasta with the breadcrumb mixture.
Cover lightly with aluminum foil and place in the oven for 30 minutes.
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.

*(Sabatino Tartufi Tartufata Sauce is what we used in the development of this recipe))