Publisher Photo
Publisher Photo
Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni boasts a homemade white sauce. —Shirley Foltz, Dexter, Kansas
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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.
Preheat oven to 375°. 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 1-2 minutes or until thickened. Stir in 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 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 9 servings.
Originally published as Five-Cheese Rigatoni in Country Woman Christmas Annual 2011, p44

Nutritional Facts

3/4 cup: 362 calories, 14g fat (8g saturated fat), 40mg cholesterol, 586mg sodium, 42g carbohydrate (5g sugars, 2g fiber), 18g protein.

  • 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
  1. Cook rigatoni according to package directions.
  2. Preheat oven to 375°. 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 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheese until melted.
  3. Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 9 servings.
Originally published as Five-Cheese Rigatoni in Country Woman Christmas Annual 2011, p44

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