Best 2 Five Cheese Rigatoni Recipes

Indulge in a symphony of flavors with our enticing Five-Cheese Rigatoni recipe, a culinary masterpiece that tantalizes your taste buds with a delightful blend of rich, creamy cheeses and perfectly cooked rigatoni pasta. This delectable dish is an explosion of cheesy goodness, featuring a combination of Parmesan, Asiago, mozzarella, fontina, and Gruyère cheeses, each contributing its unique flavor and texture to create an irresistible taste sensation. Served with a velvety tomato sauce and a sprinkle of fresh parsley, this dish is a testament to the power of simple ingredients combined to create a truly unforgettable meal.

Check out the recipes below so you can choose the best recipe for yourself!

FIVE-CHEESE RIGATONI

Five-Cheese Rigatoni image

Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. -Shirley Foltz, Dexter, Kansas

Provided by Taste of Home

Categories Dinner Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons 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

Steps:

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 cheeses 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.

Nutrition Facts : Calories 362 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 586mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

CHEESY RIGATONI BAKE

Cheesy Rigatoni Bake image

This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. -Nancy Urbine, Lancaster, Ohio

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 10

Ingredients

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1/4 cup water
4 large eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.

Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 486mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

Tips:

Use a large pot to cook the pasta so that it has plenty of room to move around and cook evenly.
Salt the pasta water generously. This will help to flavor the pasta and prevent it from sticking together.
Cook the pasta according to the package directions. Al dente pasta is slightly firm to the bite and has a slight chewiness to it.
While the pasta is cooking, make the cheese sauce. Use a heavy-bottomed saucepan or Dutch oven to prevent the sauce from scorching.
Use a variety of cheeses to create a flavorful and complex cheese sauce. A good combination is a blend of hard, soft, and creamy cheeses.
Grate the cheese yourself instead of using pre-shredded cheese. Freshly grated cheese melts more smoothly and evenly.
Add a little bit of cornstarch or flour to the cheese sauce to help it thicken.
Season the cheese sauce to taste with salt, pepper, and nutmeg.
Once the pasta is cooked, drain it and add it to the cheese sauce. Stir to combine.
Serve the pasta immediately, topped with additional grated cheese and fresh herbs.

Conclusion:

This Five-Cheese Rigatoni recipe is a delicious and easy-to-make pasta dish that is perfect for a weeknight dinner or a special occasion. The combination of five different cheeses creates a rich and flavorful sauce that is sure to please everyone at the table. Serve it with a side salad and a glass of wine for a complete meal.