Rigatoni With Four Cheeses

This luxurious Rigatoni With Four Cheeses is a decadent Italian-inspired dinner that balances bold flavors with creamy texture. The sauce features the sharp, tangy bite of crumbled Gorgonzola, the buttery smoothness of Bel Paese or Taleggio, the mild melt of Fontina, and the salty punch of freshly grated Parmesan. Simmered gently in half-and-half, the cheeses create a velvety coating for the al dente rigatoni. Finished with fresh parsley, this dish is perfect for a cozy weeknight meal or a special vegetarian dinner. It comes together quickly, making it an ideal choice when you crave restaurant-quality comfort food without the fuss.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 507.8

Dietary: Vegetarian

Description

This luxurious Rigatoni With Four Cheeses is a decadent Italian-inspired dinner that balances bold flavors with creamy texture. The sauce features the sharp, tangy bite of crumbled Gorgonzola, the buttery smoothness of Bel Paese or Taleggio, the mild melt of Fontina, and the salty punch of freshly grated Parmesan. Simmered gently in half-and-half, the cheeses create a velvety coating for the al dente rigatoni. Finished with fresh parsley, this dish is perfect for a cozy weeknight meal or a special vegetarian dinner. It comes together quickly, making it an ideal choice when you crave restaurant-quality comfort food without the fuss.

Ingredients

1 pound Rigatoni
1 1/2 cup Half and half
3 ounce Gorgonzola cheese, crumbled
3 ounce Bel Paese or Taleggio
3 ounce Fontina cheese, cubed
1/2 cup Freshly grated Parmesan cheese (about 1 1/2 oz)
2 tablespoon Chopped fresh parsley

Directions

1
Bring a large pot of salted water to a boil. Add rigatoni and cook until tender but still firm to the bite (al dente).
2
Meanwhile, bring half and half to a simmer in a heavy large skillet over medium-low heat.
3
Add Gorgonzola, Bel Paese (or Taleggio), and Fontina cheeses to the simmering half and half. Stir gently until all cheeses are completely melted and the sauce is smooth.
4
Drain the pasta thoroughly and add it directly to the skillet with the cheese sauce.
5
Toss the pasta vigorously to coat evenly with the sauce.
6
Season with salt and freshly ground black pepper to taste.
7
Transfer the pasta to a large serving bowl.
8
Sprinkle with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 507.8kcal

% Daily Value *
Total Fat 50.0g77%
Saturated Fat 28.1g141%
Cholesterol 387.3mg130%
Sodium 352.6mg15%
Total Carbohydrate 5.7g2%
Dietary Fiber 0.0g0%
Sugars 4.7g
Protein 15.5g31%

* 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

Bel Paese cheese is available at some supermarkets. Taleggio cheese is available at Italian markets and some specialty foods stores.

If you prefer a milder cheese flavor, you can reduce the amount of Gorgonzola and increase the Fontina.

For best results, serve immediately while the cheese sauce is hot and creamy. The sauce may thicken as it cools; add a splash of warm milk or pasta water to loosen if reheating.

Keywords: rigatoni, four cheeses, gorgonzola, bel paese, fontina, parmesan, taleggio, cream sauce, italian pasta, vegetarian main, cheese sauce, comfort food, weeknight dinner, half and half, rich pasta, easy dinner

Read it online: https://www.chefs-mate.com/recipe/rigatoni-with-four-cheeses-bon-appetit/

Rigatoni With Four Cheeses – Bon Appetit

Nutrition Facts