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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 King Arthur Unbleached 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.

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Five-Cheese Rigatoni (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.