Rigatoni Al Forno

1. 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. 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. 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. 4

   Remove from heat and add in the oregano and pepper.

5. 5

   Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta and mix well.

6. 6

   The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.

7. 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. 8

   Sprinkle with the bread crumbs and the remaining Grana Padano.

9. 9

   Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.

* Per serving · 4 servings · Values may vary.