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How To make Rigatoni W Three Cheeses
3 T Salt
1 lb Rigatoni
3 1/2 T Melted sweet butter
1/2 c Shredded swiss cheese
1/2 c Shredded fontina
1/2 c Shredded mozzarella
1 c Heavy cream
1/2 c Grated parmigiano cheese
1/2 t Nutmeg
Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done.
How To make Rigatoni W Three Cheeses's Videos
Rigatoni pie ???? #shorts
Ingredients
- 500g dried rigatoni
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 cloves garlic, finely diced
- 1 long red chilli, finely diced
- 1 jar (550g) tomato passata
- 1 bunch basil, 1/2 picked
- 450 g of low-moisture grated mozzarella
Method
1. Start by cooking your rigatoni until it's just cooked, then drain it, and rinse it under cold water to stop the cooking.
2. Next, start making the sauce by heating the olive oil, up in a saucepan and sautéing the onions, garlic and chilli.
3. After 3 minutes, add your tomato sauce and stir well, once it starts simmering add half a bunch of basil still on the storks (this makes it easier to fish it out later).
4. Take a 20cm springform round cake pan and spread some of the sauce on the base.
5. Sprinkle a layer of mozzarella before arranging your rigatoni, standing at attention.
6. Once all the rigatoni is standing and nice and tight, pour over the rest of the tomato sauce.
7. Add a layer of picked basil leaves before topping it with mozzarella
8. Bake in a 180°c oven for 30 minutes or until golden brown on top
9. Enjoy!
Creamy Tomato Rigatoni Pasta : ready in 25 minutes! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
500 grams dry rigatoni pasta (about 1 lb)
1/2 small onion (finely diced)
1 tablespoon finely minced fresh garlic (3-4 cloves)
1 teaspoon salt
½ teaspoon Italian seasoning
⅛-¼ teaspoon crushed red pepper flakes (use ¼ teaspoon for some heat, ⅛ for no heat)
1/4 teaspoon black pepper
1 tablespoon all purpose flour
1½ cups heavy cream (or sub half and half*)
1½ cups tomato pasta sauce (marinara or other)
3 tablespoons freshly grated Parmesan cheese
Instructions
Bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce to medium and cook to al dente according to package directions.
Meanwhile, melt butter in a large skillet. Add onion and cook until softened and beginning to brown.
Stir in garlic, salt, Italian seasoning, crushed red pepper flakes and pepper. Cook 1 minute but do not let the garlic burn.
Stir in flour until now white remains.
Add cream and tomato sauce and stir until combined. Continue simmering over medium heat until slightly thickened.
When pasta is cooked, reserve 1 cup pasta water and drain.
Add cooked pasta to finished sauce in pan, and stir in just enough pasta water so that the sauce comes together (start with ¼ cup and add more as needed).
Sprinkle with Parmesan cheese before serving.
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Rigatoni alla Vodka with Cottage Cheese ???? #recipe
For the full recipe visit
Cottage cheese has been a go-to ingredient in the online world of food trends, and for good reason! The long-overlooked cheese is velvety smooth, creamy and absolutely packed with protein. This recipe uses cottage cheese in place of the heavy cream for a twist on the classic vodka sauce. This lightens up the recipe and adds loads of protein to the dish. It comes together in under 30 minutes making it a perfect recipe for a weeknight!
Video courtesy of Marcella Dilonardo, @modestmarce on Instagram.
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Baked Rigatoni with radicchio and mascarpone cheese
Delight in a new tasting experience with a baked Rigatoni recipe that combines radicchio in a rich, creamy mascarpone sauce.
All the ingredients needed to prepare Baked Rigatoni with radicchio and mascarpone cheese for 4 servings:
- 200 g Rigatoni
- 500 g red radicchio
- 100 gr leek
- 100 g red wine
- 30 g Parmesan cheese
- 30 g butter
- 20 g EVO
- Thyme, parsley
For the bechamél:
- 300 g milk
- 15 g butter
- 15 g flour
- 200 g mascarpone cheese
- Salt and nutmeg
Baked Rigatoni with Three Cheeses and Hearty Meat Sauce | Ultimate Comfort Food!