Five-Cheese Rigatoni Pie
Jun 15, 2021 21:33:42 GMT -5
Post by PurplePuppy on Jun 15, 2021 21:33:42 GMT -5
Five-Cheese Rigatoni Pie
Serves 6
INGREDIENTS
1 lb rigatoni pasta
1 tablespoon olive oil
5 tablespoons butter
3 garlic cloves, minced
1/4 cup flour
2 cups milk
1/4 cup mascarpone cheese
1 1/2 cups gruyere cheese, freshly grated
1 1/2 cups fontina cheese, freshly grated
1 1/2 cups mozzarella cheese, freshly grated
1 cup Parmesan cheese, freshly grated
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, minced, for serving
PREPARATION
Preheat oven to 375°F and grease an 8 or 9-inch springform pan with nonstick spray. Set aside.
In a large pot of salted boiling water, cook the pasta until it is slightly underdone, about 9 minutes. Drain and immediately rinse in cold water to stop the cooking. Toss pasta in olive oil.
Meanwhile, make the sauce:
In a medium bowl, toss together the gruyere, fontina, mozzarella, and Parmesan cheese.
In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and let cook until golden brown, about 2 minutes.
Gradually pour in milk, whisking constantly for 2 minutes more. Whisk in mascarpone and continue cooking until mixture thickens, another 2 minutes.
Add in almost all of the grated cheese, reserving about 1 1/2 cups for topping the pasta. Stir until melted and season with salt, pepper, and nutmeg. Remove from heat.
Stand rigatoni on their ends in the prepared pan until completely filled. Some pasta may be left over.
Pour sauce over the pasta, encouraging it down into the tubes with a spoon or spatula. Top with remaining grated cheese.
Cover pan with foil, doming it a bit to avoid touching the cheese. Bake 30 minutes. Remove foil and bake until golden brown and bubbly, about 15 minutes more.
Let cook 10 minutes before removing sides of pan, then sprinkle with parsley (if desired), slice into wedges, and serve.
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Serves 6
INGREDIENTS
1 lb rigatoni pasta
1 tablespoon olive oil
5 tablespoons butter
3 garlic cloves, minced
1/4 cup flour
2 cups milk
1/4 cup mascarpone cheese
1 1/2 cups gruyere cheese, freshly grated
1 1/2 cups fontina cheese, freshly grated
1 1/2 cups mozzarella cheese, freshly grated
1 cup Parmesan cheese, freshly grated
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, minced, for serving
PREPARATION
Preheat oven to 375°F and grease an 8 or 9-inch springform pan with nonstick spray. Set aside.
In a large pot of salted boiling water, cook the pasta until it is slightly underdone, about 9 minutes. Drain and immediately rinse in cold water to stop the cooking. Toss pasta in olive oil.
Meanwhile, make the sauce:
In a medium bowl, toss together the gruyere, fontina, mozzarella, and Parmesan cheese.
In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and let cook until golden brown, about 2 minutes.
Gradually pour in milk, whisking constantly for 2 minutes more. Whisk in mascarpone and continue cooking until mixture thickens, another 2 minutes.
Add in almost all of the grated cheese, reserving about 1 1/2 cups for topping the pasta. Stir until melted and season with salt, pepper, and nutmeg. Remove from heat.
Stand rigatoni on their ends in the prepared pan until completely filled. Some pasta may be left over.
Pour sauce over the pasta, encouraging it down into the tubes with a spoon or spatula. Top with remaining grated cheese.
Cover pan with foil, doming it a bit to avoid touching the cheese. Bake 30 minutes. Remove foil and bake until golden brown and bubbly, about 15 minutes more.
Let cook 10 minutes before removing sides of pan, then sprinkle with parsley (if desired), slice into wedges, and serve.
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