Le Ricette

Four-Cheese Rigatoni

di Academia Barilla

Big Image
Le ricette
  • Image 1
  • Short Video




forma
PREPARATION TIME
26 min
forma
DIFFICULTY
Easy
forma
TYPE
First course


Ingredients for 4 people


1 box rigatoni
¼ cup Gorgonzola cheese
¼ cup Fontina
¼ cup ounces Gruyère cheese
¼ cup ounces Parmigiano Reggiano cheese
7 tablespoons butter
Salt and pepper to taste


Ingredients


Fontina Cheese
Gorgonzola
Gruviera
Parmigiano Reggiano Cheese

Preparation 15 minutes preparation + 11 minutes cooking

1
Cut Gorgonzola, Edam, Gruyère and half the Parmigiano Reggiano into small pieces. Grate the remaining half of the Parmigiano.

2
Melt butter in a pan over low heat and keep warm.

3
Boil pasta in plenty of salted water according to package directions. Drain and toss with cheese pieces, half of the melted butter and half of the grated Parmigiano.

3
Divide this pasta among the plates and sprinkle with the remaining grated Parmigiano and butter. Serve immediately, so that the cheeses will not have melted completely.


Products (1)



Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.

Tags:




Let us inspire you


How to fry
A short guide to making crispy, ...

Aceto Balsamico Tradizionale di Reggio Emilia DOP
Traditional Balsamic Vinegar of Reggio Emilia ...

Marinara Penne
Try Barilla's Marinara Penne Italian Entrée. ...

Zafferano
The Crocus Sativus Linneo is a ...

Trentino Alto Adige
The Land Trentino Alto Adige is located ...

Three Cheese Sauce
Try Barilla's Three Cheese Sauce. This ...

How to make a fish stuffing
Fish stuffing is perfect for making ...

How to make Béarnaise sauce
This famous French sauce is perfect ...

How to make choux pastry dough
Round balls of dough baked in ...

Tartufo bianco di Alba
The white truffle of Alba, or ...