Four cheese rigatoni

Name: Four cheese rigatoni
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 11.5 oz Barilla Rigatoni; 3 oz Gorgonzola Cheese; 3 oz Fontina Cheese; 3 oz Provolone Cheese; 3 oz. Parmigiano Reggiano Cheese; 3.5 tbsp Butter; to taste Salt and Pepper

25 minutes

Rich, creamy and full of flavor, this rigatoni with four cheeses blends Gorgonzola, Fontina, Provolone and Parmigiano for a true comfort classic!

Ingredients

4 servings

11.5 ozBarilla Rigatoni

3 ozGorgonzola Cheese

3 ozFontina Cheese

3 ozProvolone Cheese

3 oz.Parmigiano Reggiano Cheese

3.5 tbspButter

to tasteSalt and Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cut in small pieces the Gorgonzola, Provolone, and Fontina cheese as well as half of the Parmigiano Reggiano cheese, grate the remaining half. Melt the butter baine marie and once melted, keep it warm.

Step 2

In the meanwhile, boil the pasta in abundant salted water in a pot and drain when al dente.

Step 3

Dress with the cheeses in pieces, the melted butter and half of the grated Parmigiano Reggiano. Plate the pasta dressed with the sauce and add the remaining grated Parmigiano cheese. Serve immediately, so that the four cheeses will not completely melt.