Rigatoni Al Forno Recipe

Name: Rigatoni Al Forno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rigatoni pasta; 2 cups heavy cream (plus extra, if needed); 1 cup whole milk (plus extra, if needed); 1 small garlic clove, crushed and minced; 1/4 lb gorgonzola dolce blue cheese, broken into small pieces; 1 cup grated grana padano or 1 cup parmigiano-reggiano cheese; 1/2 teaspoon dried oregano (or 1 t. chopped fresh oregano); fresh ground pepper; 1/4 lb unsalted fresh mozzarella cheese, cut into 1/4-inch dice; 1/4 lb fontina, val d'aosta, rind removed and cut into 1/4-inch dice; 2 tablespoons plain breadcrumbs

Servings: persons

1 lb rigatoni pasta
2 cups heavy cream (plus extra, if needed)
1 cup whole milk (plus extra, if needed)
1 small garlic clove, crushed and minced
1/4 lb gorgonzola dolce blue cheese, broken into small pieces
1 cup grated grana padano or 1 cup parmigiano-reggiano cheese
1/2 teaspoon dried oregano (or 1 t. chopped fresh oregano)
fresh ground pepper
1/4 lb unsalted fresh mozzarella cheese, cut into 1/4-inch dice
1/4 lb fontina, val d'aosta, rind removed and cut into 1/4-inch dice
2 tablespoons plain breadcrumbs

1
Preheat oven to 400u00b0; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
2
While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
3
Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
4
Remove from heat and add in the oregano and pepper.
5
Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta and mix well.
6
The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
7
Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
8
Sprinkle with the bread crumbs and the remaining Grana Padano.
9
Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.

1229

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 lb rigatoni pasta, 2 cups heavy cream (plus extra, if needed), 1 cup whole milk (plus extra, if needed), 1 small garlic clove, crushed and minced, and more.

Yes, Rigatoni Al Forno 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.

Rigatoni Al Forno

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