Rigatoni Al Forno

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Remove from heat and add in the oregano and pepper.
  • Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d’Aosta and mix well.
  • The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
  • 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).
  • Sprinkle with the bread crumbs and the remaining Grana Padano.
  • Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.
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