Rigatoni With Three Cheeses

Four cheeses, one pan, and a golden-topped baked pasta that fills the whole kitchen with that toasty, nutmeg-laced aroma. This rigatoni gets tossed in melted butter and heavy cream before the real magic happens: Swiss, fontina, and mozzarella bring the stretch and melt, while a generous layer of parmigiano-reggiano on top crisps into a salty, crackly lid.

The tube shape of rigatoni is key here. Those ridges and hollow centers trap cream and melted cheese in every bite. You want the pasta just barely tender before baking, since it finishes cooking in the oven. Overdone pasta turns to mush under all that cream.

A hit of nutmeg ties the whole dish together. It sounds subtle, but skip it and you’ll notice something’s missing. That warm, almost peppery spice cuts through the richness and keeps the flavor from going flat.

Chef Tips

• Cook rigatoni 1-2 minutes short of the package time. It will finish in the oven and stay firm with a good bite.
• Shred your own cheese from blocks. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
• Let the casserole rest 5 minutes after baking so the sauce thickens and doesn’t run everywhere when you serve.
• Use freshly grated nutmeg if you can. Pre-ground loses its punch fast.

Variations

• Swap fontina for gruyere for a deeper, nuttier flavor profile.
• Stir in sauteed mushrooms or crispy pancetta before baking for a heartier version.
• Use penne or ziti if rigatoni isn’t available. Any sturdy tube pasta works.