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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.
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The Best Rigatoni Pasta Recipe
Rigatoni Pasta Recipe
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Cook your rigatoni according to the package directions as no two noodles are ever the same.
Sauce Recipe:
Diced 1 yellow/sweet onion and sauté on medium low in a pan with olive oil. Add in 3 cloves of garlic once the onions have some color.
Next mix in 2~ tablespoons of tomato paste then pour in heavy cream little by little until you reach your desired color/consistency. You can always add in more tomato paste if you add in too much heavy cream.
Next add 1/2 tbsp crushed red pepper flakes, 1/2 tbsp salt & pepper. Then add in as much fresh chopped basil as you like, along with 2 tbsp of butter.
Slowly mix in pasta water until you reach the desired consistency and taste. Add little by little to be safe.
Add your cooked pasta to the sauce and top with fresh parmesan cheese, crushed red pepper flakes, and basil/parsley.
Enjoy!
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Laura Vitale Makes Rigatoni with Chicken & Ricotta
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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
Save & Bake Beef and Cheese Rigatoni
SAVE & BAKE BEEF AND CHEESE RIGATONI
Yields 2 9x13 in (23x33 cm) casseroles
INGREDIENTS
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese
PREPARATION
Preheat oven to 375°F/190˚C.
In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
In the same pan, melt the butter, and mix with the flour until it forms a paste.
Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
In a bowl, mix the rigatoni with the eggs. Divide between two 9x13 inch (23x33 centimeter) baking dishes.
Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
Bake both for 30-35 minutes, or until cheese is melted and golden brown.
Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.)
Enjoy!
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Something New No Vox
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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.