Step 1

Preheat the oven to 375°F. Butter a 9-by-13-inch pan generously and set aside.

Step 2

Bring a large pot of generously salted water to a boil. Add the pasta and cook 2 to 3 minutes less than the manufacturer’s instructions (the pasta should still be quite firm). Drain, return the pasta to the pot, and set aside.

Step 3

Heat a large, high-sided skillet over medium-high heat, then add 2 tablespoons of the butter. When it is melted, foamy, and beginning to brown, add the onion and cook until translucent and beginning to brown, 3 to 5 minutes. Add the garlic, sausage, and sun-dried tomatoes. Season with black pepper and 1/2 teaspoon salt and stir to combine. Cook, stirring occasionally, until the sausage begins to brown, 8 to 10 minutes. Transfer the sausage mixture to the pot with the pasta and stir to combine. Reduce the heat under the skillet to medium-low.

Step 4

Add the remaining 6 tablespoons butter to the drippings in the skillet. Once the butter is melted, add the tomato paste and sprinkle in the flour, whisking constantly. Continue whisking while it cooks for 1 to 2 minutes. Slowly pour in the broth while whisking constantly, then pour in the half-and-half. Once the liquids are incorporated, switch to a wooden spoon and cook the bechamel, stirring frequently, until it thickens enough to coat the back of a spoon, about 10 minutes. Remove the skillet from the heat, stir in the crushed red pepper flakes, more black pepper, and the remaining 1 teaspoon salt. Stir in 1 cup of the parmesan, then the mozzarella and goat cheese; keep stirring until all the cheeses are melted and fully incorporated.

Step 5

Add the cheese sauce to the pot with the pasta and sausage mixture and stir until well combined. Pour half the mixture into the prepared baking dish. Dollop the ricotta over the top of the pasta, then pour over the remaining pasta to cover the ricotta. Tear the burrata into pieces and scatter it over the top of the pasta. Evenly sprinkle with the remaining ½ cup parmesan. Bake until bubbling and browned on top, 25 to 30 minutes. Let the dish sit for 10 minutes to set up. Sprinkle parsley over the top just before serving.