Time 50m Yield 9 servings. Number Of Ingredients 11 Steps:
Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Time 50m Yield 2 casseroles (6 servings each). Number Of Ingredients 10 Steps:
Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.
Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness). Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments. Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Time 1h15m Yield 10 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish with butter. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside. If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium. Add garlic and saute until light brown. Add the flour and stir for 2 minutes. 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. Gradually whisk in all the cheeses. Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce. Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta. Pour pasta mixture into the baking dish. 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. 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.
More about “five cheese rigatoni recipes”
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cook the pasta in boiling salted water according to package directions; drain,. Meanwhile, heat butter and garlic in a heavy, medium-sized saucepan and stir, over low-med heat, careful not to burn garlic. Stir in the cream, and continue stirring until heated. Stir in all of the cheeses; stir fequently until cheeses are melted. Remove from heat, and stir in the pepper, salt (if needed) and parsley. Place cooked, drained pasta in a large bowl and pour sauce over top. Toss to coat well. Serve immediately.
