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1
Preheat oven to 350 degrees F.
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2
Grease a 9 x 13 inch baking dish with butter.
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3
Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
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4
Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside.
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5
If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium.
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6
Add garlic and saute until light brown.
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7
Add the flour and stir for 2 minutes.
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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.
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9
Gradually whisk in all the cheeses.
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10
Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce.
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11
Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta.
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12
Pour pasta mixture into the baking dish.
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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.
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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.
