Rigatoni With Three Cheeses

This Rigatoni With Three Cheeses is the ultimate comfort food for busy weeknights. It combines the nutty sharpness of Parmesan, the mild sweetness of Swiss, and the stretchy pull of Mozzarella in a luscious heavy cream sauce. The tubular rigatoni holds the thick, velvety sauce perfectly in every nook and cranny. A hint of nutmeg adds a subtle aromatic warmth that ties all the dairy flavors together beautifully. It&# 226;ÂÂs simple to prepare with pantry staples yet feels indulgent enough for a special dinner. Serve it hot with a sprinkle of black pepper and fresh herbs for a satisfying meal that the whole family will love.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 301.9

Dietary: Vegetarian

Description

This Rigatoni With Three Cheeses is the ultimate comfort food for busy weeknights. It combines the nutty sharpness of Parmesan, the mild sweetness of Swiss, and the stretchy pull of Mozzarella in a luscious heavy cream sauce. The tubular rigatoni holds the thick, velvety sauce perfectly in every nook and cranny. A hint of nutmeg adds a subtle aromatic warmth that ties all the dairy flavors together beautifully. It&# 226;ÂÂs simple to prepare with pantry staples yet feels indulgent enough for a special dinner. Serve it hot with a sprinkle of black pepper and fresh herbs for a satisfying meal that the whole family will love.

Ingredients

1 pound Rigatoni pasta
1/2 cup Unsalted butter
1/2 cup Shredded Swiss cheese
1 cup Heavy cream
1/2 cup Grated Parmesan cheese
1/2 teaspoon Ground nutmeg
1/2 cup Shredded Fontina cheese
1/2 cup Shredded Mozzarella cheese
To taste Salt and black pepper

Directions

1
Bring a large pot of generously salted water to a boil.
2
Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of the starchy pasta water before draining.
3
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium-low heat.
4
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not let it boil vigorously.
5
Reduce heat to low. Whisk in the shredded Swiss cheese, grated Parmesan, fontina, and mozzarella until the cheeses are fully melted and the sauce is smooth.
6
Stir in the ground nutmeg and season with black pepper. Taste and add salt only if necessary, as the cheeses are already salty.
7
Add the drained rigatoni to the skillet with the cheese sauce. Toss gently to coat the pasta evenly.
8
If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
9
Serve immediately while hot and creamy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 301.9kcal

% Daily Value *
Total Fat 32.5g50%
Saturated Fat 19.9g100%
Cholesterol 94.2mg32%
Sodium 43964.9mg1832%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.1g1%
Sugars 1.5g
Protein 1.4g3%

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

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

Read it online: https://www.chefs-mate.com/recipe/rigatoni-with-three-cheeses-2/