Five-Cheese Rigatoni Recipe

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Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni boasts a homemade white sauce. —Shirley Foltz, Dexter, Kansas

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Five-Cheese Rigatoni Recipe

Prep: 25 min. Bake: 25 min.

Yield: 9 Servings

25 25 50

Ingredients

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese, divided

Directions

Cook rigatoni according to package directions. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in the Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheese until melted.
Drain rigatoni; stir in cheese sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 362 calories, 14 g fat (8 g saturated fat), 40 mg cholesterol, 586 mg sodium, 42 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Five-Cheese Rigatoni in Country Woman Christmas Annual 2011, p44