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Five-Cheese Rigatoni

Five-Cheese Rigatoni
Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni boasts a homemade white sauce. —Shirley Foltz, Dexter, Kansas
9 ServingsPrep: 25 min. Bake: 25 min.

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.
Nutrition Facts: 3/4 cup equals 362 calories,
© Taste of Home 2013

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Five-Cheese Rigatoni (continued)

Nutrition Facts: 14 g fat (8 g saturated fat), 40 mg cholesterol, 586 mg sodium, 42 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013