Baked Goat Cheese Rigatoni Recipe

Name: Baked Goat Cheese Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil or cooking spray for the baking dish; Kosher salt; 8 ounces dried rigatoni pasta; 3 tablespoons unsalted butter; 3 cups whole milk; 1/4 cup all-purpose flour; 1 cup grated Gruyere cheese; 1 cup grated white Cheddar cheese; 1 cup grated Parmigiano-Reggiano cheese; 1/2 cup grated Italian fontina cheese; 1 4-ounce log soft goat cheese, crumbled; Ground black pepper; 1 cup panko; 1/2 cup crumbled goat cheese (2 ounces), for topping

Servings: persons

Vegetable oil or cooking spray for the baking dish
Kosher salt
8 ounces dried rigatoni pasta
3 tablespoons unsalted butter
3 cups whole milk
1/4 cup all-purpose flour
1 cup grated Gruyere cheese
1 cup grated white Cheddar cheese
1 cup grated Parmigiano-Reggiano cheese
1/2 cup grated Italian fontina cheese
1 4-ounce log soft goat cheese, crumbled
Ground black pepper
1 cup panko
1/2 cup crumbled goat cheese (2 ounces), for topping

1
Preheat the oven to 350F.
2
Brush or spray a 2-quart baking dish with vegetable oil or cooking spray.
3
Bring a large pot of salted water to a boil.
4
Add the rigatoni and cook until al dente, 8 to 10 minutes, or according to package directions.
5
Drain the pasta and rinse with cold water to stop the cooking.
6
Drain thoroughly and set aside.
7
Meanwhile, in a medium saucepan over medium heat, melt 1 tablespoon of the butter.
8
Add the milk and heat until hot.
9
Add the flour and stir well so that it doesnt clump.
10
Add 2/3 cup Gruyere, 2/3 cup Cheddar, 1/2 cup Parmigiano-Reggiano, the fontina, and the log of goat cheese.
11
Stir until the cheese is completely melted and the sauce is smooth.
12
Add salt and pepper to taste.
13
Remove from the heat.
14
Place the panko in a small bowl.
15
Melt the remaining 2 tablespoons of the butter and pour it over the panko.
16
Use a fork to stir until the panko is thoroughly coated in butter.
17
Set aside.
18
In a large mixing bowl, place the noodles and pour over the cheese sauce.
19
Transfer to the prepared baking dish.
20
Scatter over the top the remaining 1/3 cup Gruyere, 1/3 cup Cheddar, 1/2 cup Parmigiano-Reggiano, and the crumbled goat cheese.
21
Top with the panko mixture.
22
Bake until browned and bubbling, 20 to 25 minutes.
23
Let stand 10 minutes before serving.

1069

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable oil or cooking spray for the baking dish, Kosher salt, 8 ounces dried rigatoni pasta, 3 tablespoons unsalted butter, and more.

Yes, Baked Goat Cheese Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Goat Cheese Rigatoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions