Rigatoni Au Gratin With Asiago

This comforting Rigatoni Au Gratin combines tender pasta with a luscious sauce made from simmered tomatoes, garlic, and cream. The dish is finished with a generous amount of Asiago cheese, which melts into a golden, bubbly crust while delivering a sharp, nutty flavor that cuts through the richness. Perfect for a cozy weeknight dinner or a special family gathering, this dish offers a satisfying texture contrast between the creamy interior and the crisp top. It is a hearty, savory main that brings homemade warmth to the table, utilizing simple ingredients to create a sophisticated meal.

Cooking Method: Baking, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 183.7

Dietary: Vegetarian

Description

This comforting Rigatoni Au Gratin combines tender pasta with a luscious sauce made from simmered tomatoes, garlic, and cream. The dish is finished with a generous amount of Asiago cheese, which melts into a golden, bubbly crust while delivering a sharp, nutty flavor that cuts through the richness. Perfect for a cozy weeknight dinner or a special family gathering, this dish offers a satisfying texture contrast between the creamy interior and the crisp top. It is a hearty, savory main that brings homemade warmth to the table, utilizing simple ingredients to create a sophisticated meal.

Ingredients

1/4 cup Olive oil
4 Shallots; chopped
3 Garlic Cloves; chopped
1 Carrot; chopped
2 pound Tomatoes; blanched and peeled
1 Bouquet Garni (parsley, thyme, and bay leaf)
2 cups Heavy cream
1 Salt and pepper; to taste
12 oz Cooked rigatoni
8 oz Asiago cheese; divided

Directions

1
Preheat oven to 400 degrees F (200 degrees C). Grease a gratin dish.
2
Heat olive oil in a large skillet over medium heat. Add chopped shallots and carrots, cooking until softened, about 5 minutes.
3
Add chopped garlic cloves and cook for 1 minute until fragrant.
4
Chop the blanched and peeled tomatoes and add them to the skillet. Stir in the bouquet garni and heavy cream.
5
Reduce heat to low and simmer the sauce for 30 minutes, stirring occasionally, until thickened and flavors meld.
6
Remove the bouquet garni from the sauce. Season with salt and pepper to taste.
7
In a large bowl, combine the cooked rigatoni with the tomato-cream sauce and half of the Asiago cheese. Toss until evenly coated.
8
Transfer the pasta mixture to the prepared gratin dish. Spread evenly.
9
Sprinkle the remaining Asiago cheese over the top of the pasta.
10
Bake in the preheated oven for 30 minutes, or until the cheese is melted, bubbly, and golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 183.7kcal

% Daily Value *
Total Fat 15.5g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 28.6mg2%
Total Carbohydrate 11.4g4%
Dietary Fiber 3.4g14%
Sugars 7.1g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the rigatoni is cooked al dente before mixing with the sauce, as it will continue to cook slightly in the oven.

If fresh tomatoes are not available, you can use high-quality canned crushed tomatoes, but reduce the simmering time to 15 minutes to prevent the sauce from becoming too thick.

Asiago has a sharp, nutty flavor. If you prefer a milder taste, you can substitute half of the Asiago with mozzarella or parmesan cheese.

Let the gratin rest for 5-10 minutes after removing it from the oven before serving to allow the sauce to set slightly.

Keywords: rigatoni, gratin, asiago, cheese, pasta, tomato, cream, baked, italian, garlic, shallots, comfort food, dinner, main course, oven, simmer, herbs, thyme, parsley, bay leaf

Read it online: https://www.chefs-mate.com/recipe/rigatoni-au-gratin-with-asiago/