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    You are in: Home / Recipes / Rigatoni Al Forno Recipe
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    Rigatoni Al Forno

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    ratherbeswimmin''s Note:

    From Chef Alan Tardi, of Follonico in New York City

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    Units: US | Metric


    1. 1
      Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
    2. 2
      While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
    3. 3
      Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
    4. 4
      Remove from heat and add in the oregano and pepper.
    5. 5
      Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d’Aosta and mix well.
    6. 6
      The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
    7. 7
      Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
    8. 8
      Sprinkle with the bread crumbs and the remaining Grana Padano.
    9. 9
      Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.

    Ratings & Reviews:


    Nutritional Facts for Rigatoni Al Forno

    Serving Size: 1 (383 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1195.3
    Calories from Fat 671
    Total Fat 74.6 g
    Saturated Fat 44.4 g
    Cholesterol 341.5 mg
    Sodium 919.0 mg
    Total Carbohydrate 91.7 g
    Dietary Fiber 3.9 g
    Sugars 6.5 g
    Protein 40.6 g

    The following items or measurements are not included:

    grana padano

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