Baked Rigatoni With Fontina And Celery Root Puree

Name: Baked Rigatoni With Fontina And Celery Root Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz dry Rigatoni pasta; 4 cups whole milk, divided; 2 cups water; coarse salt to taste; 1 large celery root (about 1 1/2 pounds total), peeled, cut into 2-inch cubes; 1 small onion or 2 shallots, diced; 6 tablespoons butter, cut into 6 pieces; 2 tablespoons flour; About 1/4 teaspoon freshly grated nutmeg; Ground white pepper; 1 teaspoon Herb de Provence; 1 1/2 cups Italian Fontina Cheese, shredded on the large side of grater; 2 tablespoons freshly grated Parmesan cheese; 2 tablespoons Panko bread crumbs

Servings: persons

8 oz dry Rigatoni pasta
4 cups whole milk, divided
2 cups water
coarse salt to taste
1 large celery root (about 1 1/2 pounds total), peeled, cut into 2-inch cubes
1 small onion or 2 shallots, diced
6 tablespoons butter, cut into 6 pieces
2 tablespoons flour
About 1/4 teaspoon freshly grated nutmeg
Ground white pepper
1 teaspoon Herb de Provence
1 1/2 cups Italian Fontina Cheese, shredded on the large side of grater
2 tablespoons freshly grated Parmesan cheese
2 tablespoons Panko bread crumbs

1
["Bring 2 cups milk, water and salt just to boil in heavy saucepan over high heat. Add celery root cubes; bring to boil. Reduce heat to medium and simmer until tender, about 30 minutes. Drain, discard cooking liquid.", "Combine celery root and 2 tablespoons butter in a food processor; puree until smooth. Season to taste with salt and white pepper. Transfer puree to bowl, grate the nutmeg over it and mix in. Set aside.", "Melt 2 tablespoons butter in a pan, add Herb de Provence, saute for 2 minutes and then add diced onion.", "Saute until softened and just start to brown; sift the flour directly over the butter; stir to make a smooth paste and cook out the raw flour taste (about 3 minutes). Slowly add remaining 2 cups milk.", "Simmer on a low heat stirring or whisking all the time until sauce thickens, about 5 to 10 minutes. Season to taste with salt and pepper. Remove sauce from the stove, add the Fontina cheese.", "Add the pureed celery root; stir quickly and well. Keep warm.", "Preheat oven to 375 degrees. F. Butter a casserole or glass baking dish.
2
Cook Rigatoni al dente, in a large pot of boiling, salted water.", "Drain and immediately add to the cheese and celery root mixture. Mix well and then pour into prepared baking dish. Spread evenly, sprinkle with Parmesan cheese and Panko bread crumbs.", "Dot with pieces of the remaining 2 tablespoons butter. (At this point, you might cool the whole dish, then chill it and bake it later or even freeze up to 3-4 days).", "When ready to bake; place on the middle rack of the oven; bake for about 45minutes until bubbly and the top is golden brown. Serve hot."]

780

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: 8 oz dry Rigatoni pasta, 4 cups whole milk, divided, 2 cups water, coarse salt to taste, and more.

Yes, Baked Rigatoni With Fontina And Celery Root Puree 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!