Baked Rigatoni With Four Cheeses Recipe

Name: Baked Rigatoni With Four Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 3 tablespoons extra virgin olive oil; 4 ounces Italian sausage, removed from casing; 2 garlic cloves, minced; 1/3 cup all-purpose flour; 7 cups whole milk (Using low or non-fat milk will not give the desired consistency); 8 ounces Fontina cheese, grated; 4 ounces mozzarella cheese, grated; 1 cup romano cheese, grated; 6 ounces provolone cheese, grated; 1 lb rigatoni pasta; 4 tablespoons parsley, chopped; 3 tablespoons basil, chopped; fresh ground black pepper, to taste; 1/2 teaspoon garlic powder; 2 cups fresh breadcrumbs (Do not use prepared bread crumbs in this quantity.)

Servings: persons

1 tablespoon butter
3 tablespoons extra virgin olive oil
4 ounces Italian sausage, removed from casing
2 garlic cloves, minced
1/3 cup all-purpose flour
7 cups whole milk (Using low or non-fat milk will not give the desired consistency)
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
1 cup romano cheese, grated
6 ounces provolone cheese, grated
1 lb rigatoni pasta
4 tablespoons parsley, chopped
3 tablespoons basil, chopped
fresh ground black pepper, to taste
1/2 teaspoon garlic powder
2 cups fresh breadcrumbs (Do not use prepared bread crumbs in this quantity.)

1
Preheat oven to 350 degrees F.
2
Grease a 9 x 13 inch baking dish with butter.
3
Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
4
Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside.
5
If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium.
6
Add garlic and saute until light brown.
7
Add the flour and stir for 2 minutes.
8
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.
9
Gradually whisk in all the cheeses.
10
Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce.
11
Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta.
12
Pour pasta mixture into the baking dish.
13
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.
14
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.

1696

kcal

Calories

Fat

166

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 16 ingredients. The key ingredients include: 1 tablespoon butter, 3 tablespoons extra virgin olive oil, 4 ounces Italian sausage, removed from casing, 2 garlic cloves, minced, and more.

Yes, Baked Rigatoni With Four Cheeses 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 Rigatoni With Four Cheeses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions