Rigatoni W Three Cheeses

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Servings: 4 Difficulty: Intermediate
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Creamy, cheesy rigatoni baked with fontina, mozzarella, and parmesan for a comforting Italian dinner
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This Rigatoni with Three Cheeses is the ultimate comfort food for a cozy evening. Featuring a rich, velvety sauce made from heavy cream, butter, and nutmeg, the pasta is coated in a luxurious blend of melted fontina, mozzarella, and parmesan. The rigatoni shape holds the sauce perfectly, ensuring every bite is packed with savory, cheesy flavor. It’s simple to prepare with pantry staples, making it an ideal choice for busy weeknights or casual family gatherings. Serve it straight from the skillet or bake it until golden brown for a bubbly, indulgent main course that satisfies even the pickiest eaters.

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Rigatoni W Three Cheeses

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 602.5

Description

This Rigatoni with Three Cheeses is the ultimate comfort food for a cozy evening. Featuring a rich, velvety sauce made from heavy cream, butter, and nutmeg, the pasta is coated in a luxurious blend of melted fontina, mozzarella, and parmesan. The rigatoni shape holds the sauce perfectly, ensuring every bite is packed with savory, cheesy flavor. It&# 226;ÂÂs simple to prepare with pantry staples, making it an ideal choice for busy weeknights or casual family gatherings. Serve it straight from the skillet or bake it until golden brown for a bubbly, indulgent main course that satisfies even the pickiest eaters.

Ingredients

Directions

  1. Bring a large pot of water to a rolling boil and add salt generously.
  2. Cook the rigatoni according to package instructions until al dente, reserving 1 cup of pasta water before draining.
  3. While the pasta cooks, melt the sweet butter in a large skillet over medium heat.
  4. Add the heavy cream, nutmeg, Swiss cheese, fontina, mozzarella, and parmesan to the skillet.
  5. Stir continuously until the cheeses are fully melted and the sauce is smooth and creamy.
  6. Add the drained rigatoni to the skillet with the cheese sauce.
  7. Toss the pasta gently to coat evenly, adding reserved pasta water a splash at a time if the sauce is too thick.
  8. Taste and adjust seasoning with additional salt if needed.
  9. Serve immediately while hot and creamy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 602.5kcal
% Daily Value *
Total Fat 58.6g91%
Saturated Fat 36.1g181%
Cholesterol 167.1mg56%
Sodium 44264.9mg1845%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.1g1%
Sugars 2.7g
Protein 17.6g36%

* 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

For a baked variation, transfer the tossed pasta to a greased baking dish, top with extra shredded cheese, and bake at 375ðF (190ðC) for 15-20 minutes until bubbly and golden.

If you don't have Swiss cheese, you can substitute with extra fontina or provolone for a similar mild, creamy melt.

Freshly grated parmesan melts better than pre-grated cheese, which often contains anti-caking agents that can make the sauce grainy.

This dish is best served fresh. If reheating leftovers, add a splash of milk or cream to restore the sauce's consistency.

Keywords: rigatoni, three cheeses, fontina, mozzarella, parmesan, italian pasta, vegetarian dinner, cheese sauce, comfort food, easy pasta, weeknight meal, creamy pasta, baked pasta, nutmeg, heavy cream, swiss cheese, cheesy rigatoni, pasta recipe
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